STARCH TIPS

TIPS AND TRICKS FOR PROPER STARCHING

Mixing

  • Recipe Adjustments

    Consider our recipe a baseline and adjust the water to make the consistency you desire for your project.

  • Adding the Starch Over Heat is Necessary

    The starch must close in on 200 degrees to form a true gel with a glossy appearance and strong adhesion. If heated properly, the starch will not settle out if stored for a period of days.

  • Microwaving- When is it Cooked?

    The best indicator of properly cooked starch is that is turns transparent against your spoon or stick, and that little bubbles and airpockets are seen throughout. It should look like this:

  • cooked starch

Special Backdrop Considerations

  • Translucencies

    Do not dilute the starch further than the recipe- you want a strong film that will fill the pinholes in the fabric. Thinner starch struggles to stretch across the spaces between the threads.

  • Backpainted Drops

    Do not dilute the starch further than the recipe. If you struggle to get the starch through your sprayer and need to thin it, consider applying two coats (waiting until the first coat is absolutely dry) to ensure no bleedthrough.

Storage

  • Storing Your Starch

    Leftover starch can be covered and stored in the refigerator for up to a week. Warm your starch in the microwave or on your hotplate, stirring frequently to avoid scorching.