Wheat Starch Recipe*

*this recipe has been provided by the Metropolitan Museum of Art, Paper Conservation Dept.

1. Combine 1 part Wheat Starch to 4 parts deionized or distilled water.

2. Let sit, covered, for at least one hour.

3. In an enamel or glass pot, cook over medium-high heat, stirring occasionally, until thick and translucent (roughly 15-25 minutes).

4. Remove from heat and allow to cool.

5. Store in a covered jar and keep in a cool, dry, dark environment for up to one week (longer if sealed into syringes).

6. Before use, push through a strainer twice and dilute with water—combining with a stiff bristle brush—until a creamy consistency is obtained.

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