Cultural_Capital (2009)

Protocols for Guests

At the Cultural_Capital event the starter is split into 10 portions. 1 portion is kept by the curator to do with as s/he wishes, 1 portion is sent to the next curator, and 8 portions are distributed to guests present at the event.

Guests are free to do whatever they wish with their starter. They aren't required to pass the starter on to anyone, but can do if they wish, and to whomever they wish.

If a guest wishes to care for and distribute the starter then they can do this privately or as a curator. If they'd like to curate the project, then they should get in touch with us.

How to produce loaves from the distributed starter portion
Guests can make bread with the starter if they choose: This is not mandatory - it is just a suggestion.

  • Receive starter portion from event (begin the following process as soon as possible)
  • 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 7/8) Make "sponge"
    • Take 250g of starter; add same 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
  • On day 8/9, 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.
  • On day 9/10, bake for 35 minutes at 220/230 C



glorious ninth (2009)