Week 3 Lab Journal: Pottery Forming
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Lab Journal 3: Pottery – Forming Loom Weights
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Fashioning Clay Loom Weights
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Week 3: Ceramics!
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Lab Journal for Week 3 – Forming Loom weights
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Week 3 Lab Summary: Grain
Reed Culverwell, Eryk Jones, and Liv Patinkin Introduction While the original forecast on April 15th, 2021 in Northfield, Minnesota called for cold and rain, the ARCN 222 class was met with only wind on Mai Fete Island for our second lab of the term. Still on the topic of food, and rather optimistic from our…
Week 3: Maza Breads
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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…
