Hi, It’s been a while since I made this, but I think you have two options. One is that you can strain it to take out the grains that refuse to dissolve before you add the flour. Two is that you can just mix in the flour. I don’t remember ever noticing the salt being an issue in the final product, but it’s also possible that I just have low standards, since my kids didn’t care! 😜

I’m having a real tough time getting the iodized table salt to dissolve. 1c water, 0.5c salt as the recipe calls for. I tried adding more water and it finally dissolved (3c solution) but I tried to simmer it back down to the appropriate amount of liquid in the solution but it just desalinated the solution and created another puddle of salt at the bottom.

I don’t see why not. It shouldn’t change the consistency.

That is a good idea! Usually we wait for it to cool so my kids can play with it before we store it the first time, so I’ve never given it much thought, but you are right that we don’t put it in the sealed container when it is still hot. We haven’t had any problem with mold, even when I just keep it in a ziploc bag in a drawer for months. I think this is mostly because of the cream of tartar, but I do live in a very dry climate, so that might be part of the reason why we have such good luck. If you are concerned, you could always keep it in the fridge! Good luck.

That’s really strange! I’m sorry that happened to you. Maybe your recipe did not have enough cream of tartar? It’s been awhile since I made this, but I was just thinking about doing it again today. I know in the past we’ve just kept it in a Ziploc bag and it’s lasted for months. I have literally NEVER had it get moldy. I usually end up tossing after a couple months just because my kids let it get too gross and filled with dirt and dog hair!