Baltic l - sold
8” x 6”
This piece is heated to 1650 degrees and then flash dunked into a fermented mixer. The fermented mixer of water, flour, yeast and sugar is done over 3 days and stirred to keep in solution. Originating in Eastern Europe during the medieval times to store food. The name of this process is called “Baltic Raku”.
8” x 6”
This piece is heated to 1650 degrees and then flash dunked into a fermented mixer. The fermented mixer of water, flour, yeast and sugar is done over 3 days and stirred to keep in solution. Originating in Eastern Europe during the medieval times to store food. The name of this process is called “Baltic Raku”.
8” x 6”
This piece is heated to 1650 degrees and then flash dunked into a fermented mixer. The fermented mixer of water, flour, yeast and sugar is done over 3 days and stirred to keep in solution. Originating in Eastern Europe during the medieval times to store food. The name of this process is called “Baltic Raku”.