I have read in several posts that starching the backing helps prevent puckering. My question is has anyone also starched their batting or their top to keep the whole sandwich stable? Or does the sandwich need some give? I have a terrible time basting and I am wondering if starch will help.

I look forward to your responses.

I pin my sandwiched quilt. I used the curved quilting pins, start in the middle and slowly work out to all 4 sides in kind of circles a little at a time until I have it all pinned, smoothing as I go. The floow is the perfect place to pin but I can't get on my knees anymore so I use my 6 foot long dining table.

Thanks Fran I'll try the circle technique :)

I starch my fabric before cutting, so the top is already starched. I spray starch the backing when pressing. I think it helps. I've never starched the batting.

When I do make a quilt sandwich, I basically do the same thing frarose does. Tape or otherwise secure the backing, smooth the batting over, then the quilt top. Pin starting from the center & work your way out.

Never tried the starch, the spray help but they are not perfect either. I'll try it on a baby size.

Basteing is my least fav part, but it is so important. For small quilts I hang them down the ironing board and pin baste.

Larger quilts I place on my picnic table and pin baste. I check the back as I machine quilt and make adjustmnets to the pins if needed.

I don't know that starch would make a big difference. I find it's a big help when piecing, but I think it would make it more difficult to baste. Just my opinion....

Thanks for the advice. I think I'll stick to starch on the backing !

I only have ever starched the backing on a fabric...layering/basting isn't my favorite part either...but is very necessary.

I starch heavily and press both the back and the front, then sandwich and baste like this:http://www.quiltingboard.com/t-91013-1.htm
No problems with puckering or movement of my quilt sandwiches yet, knock on wood!