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Re: Starch Pastes
- To: BOOK_ARTS-L@LISTSERV.SYR.EDU
- Subject: Re: Starch Pastes
- From: "Mr. Musik" <musik@TCSN.NET>
- Date: Fri, 28 Mar 1997 11:05:26 -0800
- Message-Id: <199703281905.LAA20722@SUL-Server-2.Stanford.EDU>
- Sender: "The Book Arts: binding, typography, collecting" <BOOK_ARTS-L@LISTSERV.SYR.EDU>
At 09:38 AM 3/28/97 -0600, you wrote:
>Dear Stephanie and fellow booklovers,
>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.
Very interesting thread! Thank You for sharing with us :)
I have a few probably silly questions:
Do you store the paste in a refrigerator or is it left at room temp.?
How long does it 'last' before degrading beyond use?
Do you add any preservatives (apparently not, but it doesn't hurt to ask :)
Is there a 'brand-name' starch you've found best?
Apparently all Asian starches .. rice too .. are 'stickier' than
the others? Wonder why?
I have wonderful Hawaiian relatives that much prefer
*very* sticky rice .. far to 'gooey' for my western-taste. At a recent
wedding, I tried a bit of their steamed-rice on a couple place cards ..
wow! .. strong bond, and very quick-setting!
Thank You again!
Paso Robles, CA