sold Archives - myHobbyJoy.com

Unfinished Head (sold)

This unfinished portrait is by one of Harriet's students, Jess Clarke. Unfinished Head, 2018, marble, 10 inches.

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May 30, 2018

Harriet G. Moore / sold / terracotta

Sadistic Demon (sold)

Dante encountered mystical beings like this demon during his journey through the three realms of the afterworld. Sadistic Demon, 1988, glazed terracotta, 13 inches. Price: sold.

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May 30, 2018

Harriet G. Moore / sold

Female Portrait (sold)

This portrait head was commissioned by Min Shu and hangs in her home in San Francisco, CA. Portrait, 1994, bronze, natural patina, 14 inches x 20 inches x 3 inches.…

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May 24, 2018

Lion Mask

Harriet G. Moore / sold / terracotta

Lion Mask (sold)

Hangs on the wall. Lion Mask, 1990, terracotta, painted, 24 inches. Has a few visible cracks from being broken once and mended by the artist.

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March 21, 2016

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.