This may seem a bit stupid, but I'm looking for a detailed description [or two] online, on how to wedge clay, preferably with diagrams. It seems to be the first thing everyone learns, but we never did. We always used prepared clay, but now we're in India and our stock has dried out. Books of that nature are not available here, and the mail is dysfunctional, so if anyone knows a good online source, please let me know; or perhaps someone is willing to write a post for the newsgroup. If possible, please email me directly; snipped-for-privacy@hotmail.com Thanks, Mark Holden My pressurized kerosene kiln burner plans;
how to wedge?
Dec 17, 2004
10 Replies
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learn to use google.
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you do a search and your results aren't looking right change the wording. It turns out the Wedging Clay works better than How to Wedge Clay because the search engine doesn't look for these words together. It just looks for all of those words to exist in the text.
Put the exact phrase you want in quotation marks. Then you can + other stuff.
"How to Wedge Clay" + Online
for example
Linda D in TX
Oh I googled it for hours; believe me, the last place I try to get this type of information is on a newsgroup. In this case, I've found several hundred courses [in the US naturally] that offer "wedging clay" or "how to wedge clay" or several other combinations of words, as part of their lessons, but no information useful to me. That's when one resorts to usenet... Thanks for the links; some information has been gleaned. If anyone has more, I'd be grateful. Regards, Mark Holden
wedging strikes me as being very similar to kneeding bread dough. is it? i keep thinking one day i'll wedge some dough and make some pizza...
see ya
steve
steve graber
You don't put air into breaddough by kneading it, that happens by itself through a rising agent (yeast or sour dough), the kneading is the same.
Monika
I once made the mistake of claiming that with kneeding dough you want air pockets in the bread but with clay you want air pockets out of the clay. I was chastized and told that what puts 'air' in the bread is the yeast so I will rephrase it. With the end product of bread you don't care if you are folding in pockets of air since you want air in the end product anyway. You are kneeding to develop 'gluten' - to make the molecules in the bread longer. With clay you don't want pockets of air folded into the clay as you are wedging so you have to be careful not to pull large pieced of clay over 'folds' of clay that have air between the layers. So with bread you are folding one half over the other half with no regard to air being caught between layers. With clay you are not folding over but 'pulling' into the body of clay and then pushing away with the heal of your hand to push out any air, blend the 'mixture' and align the particles of clay.
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