Katy, I haven't played around with it yet, but a friend, Noel G., has played with the various starch types in his hunt for the perfect Elizabethan ruff. He doesn't use cornstarch anymore since it yellows faster. He prefers rice starch for being crisper and staying whiter longer. I've forgotten what he said about wheat but he uses that as well. The liquid starch works ok, but wasn't as stiff for his needs with a ruff.
I don't know about recipe variations since mostly it had to do with boiling, and I've yet to experiment with my own ruff. Kimiko On Feb 14, 2012, at 6:42 AM, Katy Bishop wrote: > a favorite "recipe" for diffeeent levels of > stiffness I'd love to hear it. _______________________________________________ h-costume mailing list h-costume@mail.indra.com http://mail.indra.com/mailman/listinfo/h-costume
