I have a book with various salt dough recipes. This one seems most basic:
4 cups all-purpose flour
1 cup salt (iodized or plain)
1 1/2 cup water
In a large bowl, mix flour and salt until blended. Add one cup of water and
continue to mix [I used my mixer]. Slowly add the remaining half cup of
water, turning the dough in the bowl. Push the dough into a ball, working in
any flour and salt left at the bottom of the bowl. Knead the dough firmly
for ten minutes, setting your kitchen timer to remind you. Wrap the dough
tightly in plastic or put it in a plastic bag secured with a twist tie.
Divide the dough in half and knead each pice separately for ten minutes if
your arms are not very strong.
Do keep all pieces of dough not in use wrapped tightly in plastic.
Do store leftover dough in the refrigerator and use it within one week.
Do bring the refrigerated dough to room temperature before working with it.
Don't eat the dough.
After items are formed, set them on a baking sheet. Bake in 250 degree oven
until items are completely hard. This can be from half an hour for small
items to several hours for large ones.