| Puuleipä |
| Rödugn |
| Taivu kuin taikina |
| Fold Like Dough |
| OG Oven |
| Improvising Bricks |
| O.N.D.I.P.B.D. |
| Slimane |
drawings |
| root archive |
| info |
Stoa, Helsinki 25 October 2024
Mad House, Helsinki 9-11 August 2021
Annantalo, Helsinki 16-17 June 2021
2 - 17.5.2020
MAATILA Project Space
"Bread Omens invites you to participate in the soft and sticky process of sourdough baking and it's correlation with demands placed on living bodies in need of stretching and folding.
Instead of the intended physical exhibition in MAA-tila, Bread Omens will serve oven building & dough related events streamed and stored on their website breadomens.fi along with material from previous projects.
During the exhibition, special quarantine time starters will be available. Take part in interactive content and spread the sour joy!
Bread Omens and friends will be hosting workshops on various digital platforms, while the gallery window serves as an activated site for relating the information on the street level, referring to the outside world of possible oven sites."
DRAFT PROGRAMME:
SPECIAL THANKS
Jessie Bullivant | Kari Purhonen | You
NILSIÄNKATU FREE MASONS
Refurbishing of the communal oven at the open greenhouse in Vallila for future use. Realized together with Mikael Lindroos.
Streamed on 2-3.5. <~ STORED HERE!
INTERCONNECTED DOUGH STREAM
7.5. from 11AM to 9PM (GMT+3) with
J.A. Purhonen | Sonja Donner | Aliisa Talja
Matias Piispanen | Mikael Lindroos | Tiia Roivanen
“For these three hours I can only exist for this dough and for myself.”
You are warmly welcomed to join us in baking and stretching 9.5. at 11-14
You can join the live through the Instagram page of MAA-TILA://www.instagram.com/maatilaprojectspace/
During the instagram live we will bake sourdough bread dough and do some bodily exercises in between the process.
You can participate with or without your own sourdough, just make sure you are in a peaceful place and wearing comfy clothes. If you are willing to bake with us, prepare yourself with active sourdough, flour, salt and water.
This instalive is an experimental draft for setting ourselves into the calming and soothing process of sourdough baking. The event is based on a workshop in process, which exercises we are testing now remotely and online.
Welcome to calm down and soften up <3
www.facebook.com/events/275642670503459/
We’ll be speaking mainly in finnish, but stretching towards english is possible too.
Silent 16mm short by Lasse Vairio. Filmed during the construction of a clay&straw pizza oven for the PAGAN VEGAN screening event 23.8.2019
Images: Matias Piispanen
Short documentation of a durational art piece during Rehearsing Hospitalities.
Gathering for Rehearsing Hospitalities was a six-day gathering 9-15.9.2019 in Helsinki. The event brought together local and international arts audiences for a week of interactions and dialogues.
Organized by Frame Contemporary Art Finland in collaboration with: Museum of Impossible forms, Kontula Art School and artist collective Asematila.
Images: Ida Enegren / Frame Contemporary Art Finland.
*Overthinking Notre Dame Inspired Post Baking Depression* at SIC space during Purpuritanssi exhibition 11.5.-16.6.2019
Above images: Sauli Sirviö.
Short documentation of a month long residency at Dar Slimane, Marrakech in 31.11.-20.12.2018. Amazing, krusty, cute, utopian, mystical, location inspired ovens ever since.
Hot bet
Bread Omens is working around dough. It's infinite fermenting & kin-making process at best - dough bondage, bread-eating, sinking into a tub of sourdough.
We rest while waiting for our turn to bake, learn from others, grow in softness, and expand each other's beautiful and kind existence. Sensing and smelling freshly baked crusty skin, in and out. Turning slow like sourdough. Beginning to turn our friends into dough as well.
Fantasising a whole village of soft sourdough communities with Moroccan bullet-shaped hammams, flames under sweaty squatting bums, while someone scrubs their doughy arms with a piece of old rye bread dipped in black lava soap.
Gimme all your oven!
Jani Anders Purhonen and Elina Rantasuo
1. Wake up your sourdough
2. When the sourdough is active and bubbly, spread a thin layer of it on a baking paper. Let it dry in room temperature for a day or two.
3. After the sourdough has dried (VERY DRY), put it e.g. in a small minigrip bag.
4. Print the sourdough archive form and answer the questions.
5. Pack the sourdough and the form in an envelope and post it to the sourdough archive. The address you can get by e-mailing to sanna.ritvanen@gmail.com with a title 'Sourdough Archive’
Ingredients (per loaf)
500 g (78%) organic wheat flour
