Differences

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--- obstinate_lump [2013-07-13 16:12] – [20130710 arrived] 83.101.5.51
+++ obstinate_lump [2013-07-14 09:06] – [2013.07.13 day 4] 83.101.5.51
@@ Line 27: / Line 27: @@
   * drying bread dough - how will it effect structural stability?
-====20130711 day 2====
+====2013.07.11 day 2====
   * Made some dough from my starter and kneaded it with fibrous plant inclusions, baked some shapes. The bread is stable though not pneumatic, will have to see how it holds up when cold tomorrow.
@@ Line 41: / Line 41: @@
 </blockquote>
-Day 3
+====2013.07.12 day 3====
 friday night dough
 [[http://www.youtube.com/watch?v=qnOxfT6E_Bk&feature=youtu.be|http://www.youtube.com/watch?v=qnOxfT6E_Bk&feature=youtu.be]]
+====2013.07.13 day 4====
+Chloe arrives today on the bus, 6AM from Berlin.
+Used the oldBread starter, My starter and Maja's starter that had proved overnight. Made a commercial yeast and hybrid mycellium+yeast culture dough.
+The Day of Experiments - Things of interest:
+- Skin that forms on dough, both as a sponge and as a kneaded lump
+- Wet dough breaking through the skin
+- Contrast between smooth areas and rough, expanded or broken surfaces.
+- Smooth areas can be made through contact with a smooth surface (silicone, metal) or made through wetting the surface and smoothing out.
+- Cutting the dough. Cutting the baked bread or cutting the dough though with gravity, string. The geometric cut surface as juxtaposed with the blobby amorphousness of dough shape. Pulled apart through gravity, using the weight of dough to press it against a sharp or thin object (metal, fold, string etc).
+- Allowing dough to slide and decompose through gravity.
+- Enjoying fragility, breaking apart, balance, seepage. Breathing alive blobs.
+We also talked about matter. The feeling of craving matter, because so many important, heavy things exist digitally and have very little matter. How tactile activities are such a relief. Also the alien-ness of matter - the way the physicality of things somehow doesn't stop surprising you.
+The doughs we've been making are funny - both rising and falling at the same time. We've been watching them slide and creep down surfaces and try to fight gravity with elasticity. As they slip down, you can hear tiny fibres breaking and snapping. When they are sitting in little round forms on the bench, they look like they are sleeping. Humming lumps.
+"Fermented food is alive, it poetically brings to mind an animistic world where the air that we breath and the food that we eat is in constant movement."
+Microcultures Zine, http://bbva.irational.org/microcultures/