Try Something New

Autumn is upon us (although we keep regressing back to Summer in Philadelphia).  Time to try something new!  I sold my beloved kiln and controller that I used for bead annealing, fusing glass and, most recently, metal clay.  I want to upgrade to a kiln that can handle cone 6 firing so I can work with porcelain on a regular basis.  Here are some new baubles I’m currently working on.  Cone 6 white porcelain and Mason stains, unglazed.

YouTube videos

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The same, with a cold finish
Five Star Bronze Clay Torch Fired

I wrote a  review of Prometheus Clay while back.  This time I tried Five Star Bronze Clay which is also torch fireable.  And I can say that Prometheus clay wins hands down, at least for torch firing.  I find Prometheus easier to condition, easier to work with and I got more consistent results with the torch.  I have not tried kiln firing with 5 Star Bronze yet.  I’ll let you know the results when I do.   But the BIG story is that I am now making my own bronze clay.  I saw Alan Wiggens’ YouTube videos on the subject and decided to give it a try.  I read about metallurgy to get an understanding of the sintering process so I could find the best deal on a powdered bronze that would work.  Preliminary torch fire tests have been successful!  Not in making a finished product, but in making metal that I can pound out with a hammer.    I am eager to test my homemade clay in a kiln which is how Alan Wiggens recommends firing it.    Stay tuned.

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Bronze clay ready for my future kiln.  The lighter clay is my homemade clay.  The darker clay is Five Star Bronze.

My mother made bread every week when I was growing up so the process is no mystery to me.   I generally throw flour into a bowl,  add yeast and some honey and sugar to feed the yeast and park it under the kitchen tap and turn on the water.  No measuring, no recipe.  And no salt.

I have a friend who says that the flour and bread we buy in the United States is stale and a bit moldy and that is the reason most (not all) people have a problem with gluten.  (I have another friend who gets sick every time she eats pasta in the U.S. but can eat all the bread an pasta she wants when she goes to Italy).   So I decided to grind my own flour.  I got a grinding mill and 40 lbs of wheat berries.  Grinding your own flour is not cheaper than buying it, although there are wheat berry bargains to be had.  And the process is labor intensive.  First, you have to drag the 40 lb bucket into the house.  Then you have an argument with your husband about where to set up the mill.   Then you and your husband have to watch an [expletive deleted] video to figure out how to get the [expletive deleted]  lid off of the [expletive deleted] bucket of [expletive deleted] wheat berries.

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Next comes the grinding.  After hand cranking the wheat berries,  we learned why we refer to arduous tasks as a “grind.” (Or maybe he knew already.  He has a Ph.D. in English Literature).

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Here is the flour.  What you don’t see is all the[expletive deleted] flour around my kitchen.

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Nothing says lovin’ like something from the oven,. Well, almost nothing.

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BreadMill

And in the spirit of trying something new,  let me introduce you to our new motor for the grain mill.  It makes a sound like squealing pigs on steroids, but it does the job.  And the towel is to keep down the flour dust.

Now, on to trying the autolyze process.

On a final note, even Boris is trying something new.  He is off the Prescription Diet and is now eating a new, almost as expensive Hills Science cat food.  And he likes it!

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Happy Spring Everyone!

 

 

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Eastercat

Boris Looks For His Easter Basket

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Here’s hoping you find whatever it is you’re looking for this Spring!