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--- obstinate_lump [2013-07-10 17:01] – [daily log] 109.134.206.39
+++ obstinate_lump [2013-07-11 08:50] – nik
@@ Line 13: / Line 13: @@
 ==== daily log ====
-20130710: arrived
+**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.
-- 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!
-- experiment with Mycellium and yeast crossculture within flour structure.
+  * drying bread dough - how will it effect structural stability?
-- 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?