Starching

Starching is the process of applying starch to a surface to alter its texture, most commonly to fabrics in laundry and finishing. The term can also refer to the culinary technique of thickening liquids with starch; in both cases the aim is to modify stiffness and viscosity.

In textiles, starching involves coating fabric with starch to increase rigidity and crease resistance. Dry starch powders or liquid starches are applied to clean fabric, which is then dried and pressed to set the finish. Cotton and linen respond best, but excessive starch can cause stiffness, yellowing, or residue buildup, and may require periodic restarching cycles. Over time, repeated washing can reduce stiffness and alter colors; some modern formulations are designed to be easier to wash out and gentler on fabrics.

In cooking, starching means thickening soups, sauces, and desserts with starches such as cornstarch, arrowroot, or tapioca. A slurry of cold starch and water is whisked into hot liquid to prevent clumping, then heated until the starch gelatinizes. The result is a glossy, viscous texture; different starches give different mouthfeel and translucency. Overheating or prolonged reheating can cause breakdown of the thickened liquid, while too little starch yields weak thickness.