Cultural Capital (2009)

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In French

Protocols for Curators

To be enacted, Cultural_Capital requires a curator to commit to ‘caring for' the sour dough starter for a week (mostly just one stir once a day!) and devising and hosting an event at which the sour dough starter is distributed amongst guests. The curator is free to make all decisions regarding the event and installation of the sour dough without consultation with the artists.  However, the artists are very willing to talk with the curator about any aspect of the project, and are on hand should the curator need emergency advice regarding the state of the sour dough.

The artists do not need to be present for the installation of the work, nor for the event at which the sour dough starter is distributed.

Installation requirements  
For the first 7/8 days the sour dough starter should be kept in a warm place, free from draughts.   On day 7/8 an event is held (devised and hosted by a curator at which the sour dough sponge is distributed amongst guests).

Please Note that if you would like to make bread from the starter then a further 2-3 day process is required (see ‘How to produce loaves’ section below).

Equipment requirements
Bowls, wooden spoon, flour, tea-towels, containers with lids.
There are no computers or specialist equipment required for the installation of this artwork.

Specific human support necessary
The sour dough starter should be ‘cared for' and ‘tended' by a curator.  
The curator is requested to

 

Receive the sour dough from the previous gallery/curator or the artists at an agreed date/time

 
  Find a warm place free from draughts to ‘grow' the starter
 
  (Day 1)   Place the starter in a bowl, add a tablespoon of flour, stir vigorously, cover with a towel or cling film and leave for 24 hours  
  (Day 2) add 225g flour + 225ml of warm water + 1 teaspoon of sugar, treacle or honey.   Stir and cover and leave for 24 hours  
  (Day 3)   Stir and re-cover daily and repeat for 4-5 days
 
  (Day 7)  
    Remove the starter from the bowl when puffy and expanded and split into ten equal portions (8 portions are distributed to guests, 1 is sent on to the next curator/gallery and one is retained by the curator/gallery if desired).
    Feed each of the ten portions with a tablespoon of flour and stir vigorously
    Distribute portions of the starter to guests at an ‘event' that the curator devises and hosts
    Ensure that 1 portion of the sour dough starter is safely delivered to the next gallery/curator on the Cultural Capital tour
    Provide the artists with at least one piece of documentation of the process and the event   (the curator is free to choose the form that the documentation takes)


How to produce 2 standard sized loaves

 

(Day 7) Make "sponge"

 
 


Take 250g of starter; add 250g of flour, one teaspoon of sugar, honey or treacle, and 170 ml of warm water
 
Mix well with wooden spoon
    Cover and leave 24 hours

 

(Day 8) make "dough"

 
    To the sponge add 150 ml of warm water and three tablespoons of olive oil
    Mix well
    Add 500 g of flour, one teaspoon of sugar, honey or treacle, two teaspoons of seasalt
    Mix well
    Turn onto surface and knead until soft smooth dough
    Split in two, put on oiled trays
    Cover with tea towels, leave overnight.
 

Day (9) bake for 35 minutes at 220/230 C

 

Documentation of the project
Curators can use documentation from their process/event in any way they wish. They can publicise their process/event in any way they wish. They are asked to provide the artists with at least one piece of documentation of the process and the event. The documentation from each curator probably will be installed online at www.gloriousninth.net


 

 

glorious ninth (2009)