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Re: [BKARTS] Rice Starch Paste



Although I no longer remember the original query, I do know Belgian rice starch can be purchased from Talas; I just bought a pound of it ;-) The recipe is printed on the package label.

Ginnie Mickelson


 -------------- Original message ----------------------
From: Dave Allen <allen@xxxxxxxxxxxxxxxx>
> Hi Mary, Sorry I missed this question until someone pointed out to me 
> that I hadn't answered you yet. I use Laura Young's Recipe in 
> "Bookbinding and Conservation by Hand", where in the Appendix she states 
> : "[Rice Starch Paste] is made in the same way and in the same 
> proportions as wheat paste. Substitute rice starch for the flour."  
> Since I do not have a source of rice starch but the local China Town has 
> lot's of rice flour, I have been using that in her flour recipe as 
> follows...
> "Wheat Flour Paste (10 tbsp)
> 2 Tbsp. bleached flour (not self-rising)
> 10 tbsp. water
> Mix the flour and 2 tbsp. of the water together (in a pan or bowl that 
> can be heated) and stir to a smooth creamy consistency. Add remaining 
> water and stir again. Place the pan holding the mixture in a larger pan 
> of boiling water. Keep the water boiling keep the water boiling slowly. 
> Cook for 5 minutes stirring constantly. Remove from the water, cover the 
> paste with a damp cloth placed directly on the paste, and set aside to 
> cool."  Etc... more directions about refrigerating etc.
> After typing this out I realize that over the years I have varied 
> considerably from this recipe in the following ways. I usually make a 
> double batch up at a time and I don't bother dividing the water since I 
> find the rise flour mixes in really easily. I also tend to cook the 
> stuff for 10 - 15 minutes stirring constantly. I also add calcium 
> carbonate to my water before the process so that the paste is alkaline 
> rather than acidic. I just use a squeeze bottle with calcium carbonate 
> in the bottom which I shake before measuring out the water for the 
> recipe. Calcium carbonate doesn't dissolve in water readily but I find 
> that either enough dissolves or remains in suspension that my paste is 
> always basic when tested.
> People also talk about having to strain their paste through a nylon or 
> somesuch but with the rice paste I have found that it thins readily 
> without lumps if you stir a bit of water into it and when I use 50-50 
> with PVA I blend it using a Braun hand mixer that my wife and I retired 
> from the kitchen years ago.
> Hope this helps.
> Dave
> 
>  
> 
> 
> 
> Mary Yordy wrote:
> > In the lab where I work, we use wheat starch paste, but at home I have been
> > trying Belgian rice starch paste.  I have made good, working consistency
> > pastes with this in a double boiler after soaking the mixture for a while,
> > but proportions were a bit of a mystery, and I often had to cook it quite a
> > while to get the consistency I wanted.   A couple of weeks ago, I made the
> > best paste ever by pouring a slurry made of 1/8 cup poured into just
> > boiling water.  Almost immediately I had wonderful, clear, slightly thick
> > paste.  However, when I tried to repeat this, it did not have the same
> > wonderful result.  The slurry didn't disperse well.   Rather hard fragments
> > formed, almost like wax in water.  I managed to get something I could use
> > out of it with some work, but I wonder what was different.  I'm sure the
> > proportions weren't, but timing and temperature may have varied.  Any
> > thoughts or directions?
> >
> >              ***********************************************
> >            The Guild of Book Workers' Centennial Celebration:
> >               October 12-14, 2006, New York City, New York.
> >        <http://palimpsest.stanford.edu/byorg/gbw/centennial.shtml>
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> >                       Book_Arts-L FAQ and Archive.
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> >
> >   
> 
> -- 
> Beddall Bookbinding Conservation & Restoration
> 840 Snowdrop Ave. Victoria BC V8Z 2N4
> (250)888-9380    http://www.Bookbinder.ca
> 
>              ***********************************************
>            The Guild of Book Workers' Centennial Celebration:
>               October 12-14, 2006, New York City, New York.
>        <http://palimpsest.stanford.edu/byorg/gbw/centennial.shtml>
>                                     
>              For all your subscription questions, go to the
>                       Book_Arts-L FAQ and Archive.
>           See <http://www.philobiblon.com> for full information
>              ***********************************************

             ***********************************************
           The Guild of Book Workers' Centennial Celebration:
              October 12-14, 2006, New York City, New York.
       <http://palimpsest.stanford.edu/byorg/gbw/centennial.shtml>
                                    
             For all your subscription questions, go to the
                      Book_Arts-L FAQ and Archive.
          See <http://www.philobiblon.com> for full information
             ***********************************************


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