Dough rising

2013.04.07DoughrisingI saw this photo in the papers about a week ago. It’s an installation by Ivan Fantini that is going to be part of a theater piece/perfomance called ABSTRIAL in the KosmosTheater from the 25th until the 27th of April in Vienna. The installation uses raising dough (or yeast) as a kinetic factor.


I also love how bacteria was used in Martin Margiela’s decomposing garmets from 1999. Here’s some short info on this work by HORROR VACUI

Martin Margiela (9/4/1615)
The first solo exhibition by Maison Martin Margiela. Eighteen dressed dummies represent all previous Martin Margiela Collections (Spring/Summer 1989 up to Autumn/Winter 1997/98). Garments chosen from each season are specially reproduced in whites, creams and greys. Each outfit is treated with different strains of bacteria, yeast and mould, all isolated from the air and nurtured to provide varying colours and textures. Over the first five days of the exhibition these organisms develop on the clothes and, once their gestation period is complete, change the colour and aspect of the garments.

I looked up who else uses bacteria in their art work and found Anna Dumitriu.

On the yeast topic, here is this great bread recipe I got from a friend of mine:

“Mix 1/4 teaspoon of dried yeast with 400g flour (out of which 100 – 150g is course-grained), 1 tsp salt and 500 ml water (if you use rye, will need a little more, should be a “relaxed” dough, sort of gloopy,  really).
Stick in a bowl and ignore (covered) for 12-24 hours. Then turn out onto a well-floured surface and sort of gloop it together, until it looks organised. Flop onto a floured teatowel. Leave 1 to 1/2 hours. Heat oven to 230ºC with either a round casserole that can be covered or a 20cm cake tin which I cover with an ovenproof saucepan lid. When oven reaches the right temp and the vessel is totally pre-heated, turn the dough in and cover with lid. Return to oven for 30 mins. Remove cover after this time and leave a further 15 mins to brown.
Really easy, really yummy. Goes well with french cheese…”

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