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| obstinate_lump [2013-07-13 16:12] – [20130710 arrived] 83.101.5.51 | obstinate_lump [2013-07-14 09:26] – respected leedof 83.101.5.51 | ||
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| ==== Obstinate Lump ==== | ==== Obstinate Lump ==== | ||
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| + | "There is something about how it's kind of ugly and sticky and misshapen and almost banal and obtuse. Or obstinate - it doesn' | ||
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| + | PHOTOS: http:// | ||
| 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. | 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. | ||
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| [[microresidencies|Microresidency]] by Bridget Currie and Chloe Langford | [[microresidencies|Microresidency]] by Bridget Currie and Chloe Langford | ||
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| + | bridgetcurrie.com | ||
| + | mmrgghh-hi.tumblr.com/ | ||
| < | < | ||
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| * drying bread dough - how will it effect structural stability? | * drying bread dough - how will it effect structural stability? | ||
| - | ====20130711 | + | ====2013.07.11 |
| * 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. | * 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. | ||
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| </ | </ | ||
| - | Day 3 | + | ====2013.07.12 day 3==== |
| friday night dough | friday night dough | ||
| [[http:// | [[http:// | ||
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| + | ====2013.07.13 day 4==== | ||
| + | Chloe arrives today on the bus, 6AM from Berlin. | ||
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| + | Used the oldBread starter, My starter and Maja's starter that had proved overnight. Made a commercial yeast and hybrid mycellium+yeast culture dough. | ||
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| + | 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. | ||
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| + | 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' | ||
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| + | 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. | ||
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| + | " | ||
| + | Microcultures Zine, http:// | ||
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