display only Archives - myHobbyJoy.com

Harriet G. Moore’s Art

Harriet was a prolific artist. Her students and friends will surely know. The following is a diminutive display of some of her art.

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June 30, 2023

Read more about the article Harriet’s Erotic Art Drawings

17" by 11"

Harriet’s Erotic Art Drawings

We still have a large collection of Harriet's drawings and prints which we offer for sale. Harriet was into erotic art, so these pieces are not for the faint of…

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June 27, 2023

display only / Harriet G. Moore / terracotta

Mother and Child (not for sale)

Few things in this world are unchanging, but the mother-child relationship is perhaps one of them. True love is found in a mother tending her child. Let's celebrate life. Mother…

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May 28, 2018

bronze / display only / Harriet G. Moore

Dante’s Eagle

The magnificent eagle lifts Dante, engulfed in flames, out of Inferno. It all happened in Dante's dream. But this bronze sculpture is real and could well become the anchor of…

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May 24, 2018

bronze / display only / Harriet G. Moore

Secret Angel

Child-like in expression, yet seemingly in the know of certain secrets, the little angel cautions us to be wise. This adorable little sculpture surely would make anyone's home a sacred…

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May 24, 2018

STARTER
The initial mix of flour and water when starting from scratch. This mixture is developed for several days or weeks until yeast and bacteria colonies fully develop. Once mature with a consistent microbial activity level, this starter phase is also called by what it has come to contain: cultures. However, many folks keep calling the batch a starter throughout the baking process because the now-contained cultures will start fermentation when mixed into the main dough.
CULTURE
A batch of a flour/water mixture now also contains mature yeast and bacteria colonies or cultures. The now-existent cultures of beneficial microbes are routinely and indefinitely 'refreshed,' distinctly from how a new starter is developed. A sizable amount of the starter/culture batch is eventually separated to be expended as what is then called levain.
LEVAIN
A one-time offshoot batch of a mature starter or culture containing lively yeast and bacteria colonies. This offshoot is expended by being mixed into the main bread dough as a leavening and flavoring agent. In other words, a batch of levain ceases to exist once it's mixed in with the main dough.
Main Dough
The intermediate mixture of flour and water into which salt and levain are eventually added to make the final dough.
Final Dough
The final mixture of flour, water, salt, and levain. The final dough is to be bulk fermented, shaped, proofed, and baked.