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Re: Starch Pastes
- To: BOOK_ARTS-L@xxxxxxxxxxxxxxxx
- Subject: Re: Starch Pastes
- From: Kathy Hamre <khamre@xxxxxxxxxxxx>
- Date: Fri, 28 Mar 1997 09:38:46 -0600
- Message-id: <199703281534.HAA18279@SUL-Server-2.Stanford.EDU>
- Sender: "The Book Arts: binding, typography, collecting" <BOOK_ARTS-L@xxxxxxxxxxxxxxxx>
Dear Stephanie and fellow booklovers,
You wrote: >Your observation about the varied types and characteristics of
>SOOO true! I "was raised" on wheat starch pastes (both western and the
>Japanese precipitated types), but know that book folks often use rice starch
>pastes instead. I found rice starch pastes to be so incredibly tacky, thick
>and sticky no matter how I proportion the water or how I cooked or strained
>the paste. The few I played around with had totally different physical
>characteristics than the wheat starch pastes I was familiar with.
>What are the paste characteristics that you like to use or prefer when
>working with books? Do you have a preference for wheat or starch pastes and
I mainly use wheat starch paste, out of convenience more than anything, and
because my mentors (Martha Cole, Betsy Palmer Eldridge) have influenced me.
I buy precipitated wheat starch at my local health food store, and sometimes
at the aisan market. I find the wheat starch from the aisan market to be
stickier than the health food store brand. I like a paste that is smooth
and not too *gluey*. I often re-blend my paste in my food processor with a
small amount of warm water if it has coagulated too much over night, or
after a day or two of use.
I usually make small batches unless I am going to make up some paste
decorated papers or use it to mount fabric. I have done the microwave
method, but I find the consistency of the paste a bit different compaired to
the double boiler or low heat method. I have an electric stove, so I often
cook my paste over low heat on the stove, which is faster than the double
boiler method. I wouldn't try this on a gas stove.
I have used both rice and corn starches when I had run out of wheat starch,
but I don't use them often. The proportions of starch to water are quite
different and I haven't found the perfect recipe, so I mainly stick with
wheat starch. I do recall the rice starch being very *gluey*. The corn
starch was more similar to wheat starch.
I certainly don't consider myself an expert, but these methods work well for
me, and I'm happy with the books I make using them.