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--- obstinate_lump [2013-07-10 08:51] – 83.101.5.51
+++ obstinate_lump [2013-07-10 17:01] – [daily log] 109.134.206.39
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 ==== daily log ====
 20130710: arrived
+Today was the first day of Chloe Langford and my microresidency at FoAM.  A definite highlight was being given about 22 kg finest semolina duro flour by the fantabulous La Belle équipe pizza restaurant. We are still trying to source a large oven in the canal/st Catherine area of Brussels.
+other thoughts from today:
+- reinforcing dough through grass, straw, hair, fibre, like glass reinforced concrete.
+- experiment with Mycellium and yeast crossculture within flour structure.
+- The oven as truly precious space: Time, technology, cleanliness, loss of revenue - are all potential reasons why a business might say NO to us using their oven. I imagine back to the time of the communities baker being the only one with the oven - the power rests with them! Fire!
+- drying bread dough - how will it effect structural stability?