Here are the 2 recipes I use most. I prefer the texture of the cooked version. But if your kid is at the independent stage where everything centers on “I want to
do it!” then the uncooked version works just as well. Make sure
you keep the final product in a covered bowl or ziploc in the fridge so it doesn’t go bad when you aren’t using it to create erupting volcanoes. 
 
 

 

Cooked Playdough 


(note: these ingredients don’t need to be organic since you aren’t eating it) 

 

1 cup water 


1 cup flour 


¼ cup salt 


½ tbsp vegetable oil or olive oil 


1 tsp cream of tartar 
 

 

1. Combine all ingredients in a bowl.

2. Transfer to a saucepan and heat over medium flame while stirring constantly.

3. When the moisture has been absorbed, the playdough is done.

4. Allow it to cool (and make sure
it is cool all the way through since i find there are often hot spots
that aren’t safe for little hands).

5. Knead until smooth. 
 


 

Uncooked Playdough

1 cup flour 


1/2 cup salt 


1 tbsp vegetable oil or olive oil 


1/3 cup warm water 
 

 

1. Mix flour and salt.

2. Add oil and then water.

3. Stir to combine.

4. Once the oil 
has been absorbed into the mixture (it takes a minute or two, depending on how advanced a stirrer you have), knead the dough until the mixture forms a ball. (Add more flour if the dough is too sticky.) 

 

Quick-rising No-knead Bread

(can be served to kids 8+ mo) 

 

3 cups organic flour (bread flour works best but any white will do)

1 packet (1/4 oz) instant yeast (Does an organic version exist? If it does I haven’t seen it!)

1 ½ tsp salt

1 ½ cup water

Organic olive oil as needed 

 

1. Combine flour, yeast, and salt in a bowl.

 

2. Add water and stir until well blended and dough is sticky and shaggy.

 

3. Cover bowl with plastic wrap. Let dough rest 4 hours at warm-ish room temperature. In the winter, I put mine near (but not too near) the radiator.

 

4. Lightly oil a work surface and place dough on it. Fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.

 

5. At least a half-hour before dough is ready, preheat oven to 450 degrees. Put large (mine is 8 quarts) heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven to preheat.

 

6. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed.

 

7. Cover with lid and bake 30 minutes. Then remove lid and bake another 15 to 30 minutes until loaf is golden browned.  

 

8. Cool on a rack.