Talk:Salt dough

Merger proposal between salt dough, salt ceramic, and cold porcelain under umbrella term for "starch or dough based modeling compounds"
I will update with similar a proposal, the talk pages of the articles I have named, I don't want to spam, but I feel that there is no preference or priority between the three talk pages, this message will be mostly copy and pasted in the three talk pages, but all the reference about sources inside the page will be updated and contextualized in every istance, so I ask in advance for forgiveness for my spam, but it's a call to the curators of each page with the purpose of getting them working together more readily, since I lack the authority and even the technical knowledge to make such an edit.

I also would like for the term salt ceramic, cold porcelain and salt dough to redirect to the same page, maybe each to a different section of the same article concering the specific category

My argument in this case is more subtle than the other two pages since the term: "salt dough" is recognized everywhere as the recipe between salt, wheat flour and water, it's significant to note that in some recipes is described as an air dry recipe, which is true, oven it's not a necessity (even if it's preferable as noted by my modest experience).

As principal argument for the proposed change, I would like to stress the fact that many recipes on a dough based modeling compound are not clear cut. You can easily find an online salt dough calculator that lets you add potato starch or even wallpaper paste to improve the characteristics of the paste, and the more I read on the subject the more it feels like the concept at the base of salt dough, salt ceramic and salt porcelain should belong to the same family for homemade modeling paste

Finally there is one last thing I want you to pay attention to: there is a rarelly used, but existing modeling clay recipe that use cream of tartar (or an acid like lemon juice), salt and oil with a mixture of corn starch and wheat flour (or just one of the two), that is not named in any of the three pages, the chemistry of such a recipe is beyond my comprehension, but I found a possible source in the patent WO1994004609A1 it's my opinion that since it exists as such should be recorded in the article. DexterH324 (talk) 16:19, 14 December 2023 (UTC)