December 31, 2018

Bread people, start your starters...

No knead to fuss. At 10pm the starter is bubbly and full! Mix 300gm starter w/300gm luke warm water. Stir to break it down. To this liquid add 400gm flour and 15 gm salt. Stir to homogenous mix. DONE! Cover and set overnight. In the...

December 24, 2018

 Only two ingredients needed:  filtered water and organic flour in equal parts 1/4 c (50gm). Mix...

A starter is born!  (almost)

Rest it at room temperature. Set it and forget it until tomorrow. Next we will feed the beast to coax the wild yeast....

November 28, 2018

Too hot to get this packaged unwrapped...stay tuned...

October 3, 2018

You can stack them, you can store them. But when it's time to glaze them, you can not fudge.  You have to spread them out. ...and a 10x14 studio fills fast!

September 22, 2018

​​Do the Math! What are the dimensions? ​​Do the math! How much clay is needed to throw a 16 oz. mug? The fact is the wet work must be

12% larger in volume to satisfy the final request.

​​Do the math!...and every move maters.

The measurements. The shrinkage rate. The moi...

September 20, 2018

All my latest work are made with locally sources reclaim clays. It takes a bit of love to get the clay mixture just right.  The clay the requires  a labor of love to properly wedge it in preparation to throw. I am proud to be reducing the waste of one studio.  It may b...

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