After clay preparation, about 15-20 pots are made on wheel and kept in open for drying until they become leather hard. The potter keeps extra thickness so that the pot does not break during the beating process. Beating is a method of thinning and compressing the clay wall of a pot by hammering it against an anvil with a paddle. The anvil is a pebble or stone dabber held inside the pot and the paddle is a wooden bat used to beat from the outside. The anvil is locally known as pindi and the paddle is called thapa. Anvils and paddles of different sizes are used, based on the size and surface of the pot.
While beating, finely sieved ash is spread on a portion where potter intends to beat on the pot. The dabber is held in one hand to give support to the surface, while beating from the inner side of the pot with thapa or bat. Beating is done very finely so that no marks are left on the surface. If the pot starts getting hard during beating process, both tools pindi and thapa are dipped in water to maintain the moisture. Once the beating is over, ash is spread over the whole pot and smoothened by hands and the pot is then lifted and carefully placed for drying in the shaded place where the sieved ash is stored. The potter keeps rotating the pot every 20-30 minutes to dry slowly. This is done to prevent the pots from cracking during drying.
All products when finished are usually kept to dry in an open place in the backyard or courtyard. Then the potter fires their products in an open place in their backyard or courtyard, systematically igniting the bonfire using cotton rags. Firings done by this technique are always short and generally achieve relatively low temperatures.
JOURNAL. What you might want to know…
Doing something by hand can change a lot. Buying something handmade out of conviction can do the same. It changes – or has already changed – the way we think. Especially when it comes to our food. What do we buy? Who made it? What can we perhaps grow ourselves? How do our actions and decisions change, first ourselves, then our purchases, then the landscape?
Every sourdough – that culture of lactic acid bacteria and yeast in a mixture of flour and water – is unique, like a fingerprint, because in every region there are individual bacteria in the air that give each loaf its very own flavour. One person who knows more about the infinite variety of sourdough cultures than most – whose culture is culture, so to speak – is the Belgian Karl De Smedt, keeper and archivist of Europe’s only sourdough library.
It’s virtually impossible to miss Julius Brantner Brothandwerk if you’re a fan of baked goods and find yourself in Munich. The charming Swabian baker has recently opened his second location, the first being such a success. With his team working transparently behind large glass windows, Julius strives to make “honest and trustworthy handling of all ingredients and processes accessible,” he says. Unsurprisingly, locals and tourists flock to the shopfront to sample their aromatic bread and delectable treats.
SHOP. Our latest releases….
FINDER. Find your maker…
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Dante – Goods and Bads design brand creates products with exceptional quality that evoke emotions, memories, tastes, and even aversions – the good, the bad, but never the ugly. More...
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Martin Schönleitner is one of 17 fishermen at Lake Chiemsee. Together with wife Verena Stephan they both run Chiemseefischerei Stephan, a family business for 400 years. Their ancestors had started their venture at Lake Constance. For three generations (at the present site) the Stepahn family lives and fishes at Lake Chiemsee, Prien am Chiemsee to be precise.
The tailor-made suit is still considered the highest-quality and most individual version of the garment. German men’s tailors work in the awareness of covering a particularly wide range of the demands their profession places on them.
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