This is one batch, repeat one batch for each color. I like potato starch best, but most any light colored starch or flour will work well -- also a great way to use up those tiny amounts of various flours you have in bags in your baking cupboard.
Food coloring options: powdered drink mix, powdered gelatin dessert mix, etc. MORE color leads to brighter playing dough.
Pressed for time? Time boiling the water first then adding it the ingredients and mix well.
1 cup Flour
1/2 cup Salt
1 cup Water
1/2 Tablespoon Vegetable Oil
1 Tablespoon Cream of tartar
Mix ALL of the ingredients in a large saucepan.
Cook over medium low heat, until the dough comes away from the edges of the pan and it is tough to mix.
Remove from heat.
Cool until it can be handled.
Place on counter and cover in plastic wrap (or wax paper) then knead dough a few times.
Store in an air tight container or zip top bag.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional -- including but not limited to other blogs.