Show pageOld revisionsBacklinksBack to top You've loaded an old revision of the document! If you save it, you will create a new version with this data. Media Files==== Obstinate Lump ==== Dough resists neatness and control, an aesthetic of the unmade, lumpen and formless. It is an unwieldy mass that provides a physical confrontation with intractable matter. This stuff is not fluid, it is a sticking point for the mind to flow around, and as such acts as a provocative anchor to the mess of the world. Dough is an obstinate medium – it can be anti-architectural and anti-design in its production of form. We aim to exploit the alien qualities of bread dough to produce sculptural objects, and experiment with the structural and load-bearing capacities of bread dough. Dough as a medium is cheap, living, biodegradable, employs chance, is edible, non-toxic, expands and smells good. This residency will be an opportunity to work intensively with bread dough as a medium. Experimenting with the limits of dough, how it can be supported by metal (tins and trays) to build up sculptural forms, how the dough is produced (wild vs. commercial yeast) and what mixtures work best for making these kinds of structures. [[microresidencies|Microresidency]] by Bridget Currie and Chloe Langford ==== notes and potential tangents==== * [[hydromel|experiments with hydromel]] * [[bokashi|Bokashi composing]] * wild fermentation > https://www.zotero.org/groups/foam_library/items/itemKey/XQQ34D9I/q/fermentation ==== 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? Please fill all the letters into the box to prove you're human. Please keep this field empty: SavePreviewCancel Edit summary Note: By editing this page you agree to license your content under the following license: CC Attribution-Share Alike 4.0 International obstinate_lump.1373475688.txt.gz Last modified: 2013-07-10 17:01by 109.134.206.39