Week 3 Lab Journal, Spring 2024: Anglo-Saxon Pottery
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Week 3 Lab Data: Group B
Group B: Raine, Andrew, Sam (working in collaboration with Group D) In this lab we had the primary goal of making maza with a secondary goal of cooking farro porridge. Some of our main goals included looking at the viability of maza as a source of calories and how varying different ingredients affected both the…
Week 3 Group C: Quadratus & Sourdough Bread
Our group attempted to make bread with three separate types of dough, with varying degrees of success. 1: Quadratus Dough Ingredients Flour: 502g Salt: 10g Water: 350mL Timeline Time since beginning Action taken Notes 0:00 – 0:15 Kneaded dough, shaped loaf, placed bread in cast-iron pot & coals/logs on top & underneath Really large, very…
Week 3: Ferro Bread Products Data (Group E)
The weather at the start of this weeks lab was, generally, pretty optimal: a little cloudy, slightly windy, and with a temperature of about 45 degrees Fahrenheit. The last bit might seem a little cold, but it didn’t seem to have much effect on the heat or quality of our fire, and the slight breeze…
Week 3 lab data: group F
Part 1: quadratus bread Preparation Ingredients: 500 g fresh flour, measured 499 g 10 g salt, measured ~10 g 325 g (mL) water, measured 174 g Note that scale measurements are inaccurate and changed dramatically as we added and removed ingredients. The water we added, though it registered as 174 g on the scale, was…
Lab 3: Group D Maza Data
Group D: Wendy Erickson, Astrid Malter, Brendan Glenn, Lucy Neuman, collaborated with group B Conditions: 46 degrees, light wind Within this lab section, we attempted to make maza through cooing, grinding, and forming barley and other ingredients. We sought to test the taste, durability, and look of products with varying amounts of core ingredients (ground…
Group A Data: Alica and Globuli
Our group tried our hands at six different bread products made with alica starch as its primary ingredient. Alica is a paste made by grinding soaked farro grains over the course of two to three days. For this lab our instructor soaked the grain throughout the week, changing the water two to three times a…
