Mixing paste

As I have had to withdraw the Starch Paste. This latest batch proved to be unstable over a few weeks – simply went to water consistency. I am hoping the manufacturer can rectify the problem but, in the mean time, here is the recipes we were given at the our Book Restoration lectures.

Preparation of starch paste. –

Generally the proportion is one part starch to five parts distilled or deionized water

•  Soak 30g of starch in 150mls of water for thirty minutes
• Cook in a double boiler saucepan, (glass or stainless steel) stirring constantly until the paste turns translucent.
• Cover with a damp cloth and allow to cool.
• Strain through a non metallic strainer into a clean jar.
• Cover with boiled water and store in the fridge.

Microwave paste –

• Soak 30g of wheat starch in 150mls of water in a deep microwave bowl for thirty minutes.
• Microwave on high for 1 minute, remove the paste and stir.
• Return and microwave for 3 minutes. Remove and stir every minute or so.
• Repeat the process until the paste is cooked. Stir frequently.
• Cover with a damp cloth and allow to cool.
• Strain through a non metallic strainer into a clean jar.
• Cover with boiled water and store in the fridge.

I was also advised that it is best if you can find gluten free flour.

I hope this helps and, even more, I hope we have a good substitute starch paste as most of us want to spend our time binding and not cooking paste – also it does not last long – 3 to 5 days perhaps. The smell will tell you.

Another trick is to add a few drops only of something like Dettol to help it last longer.

Stir before using and add a little more water if required.