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| Pulling pieces from the kiln at 1650-degrees |
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| Dunking in the flour/water/yeast/beer mixture |
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| Final dunk in a water rinse |
...........................because apparently my New Year's Day raku firing did NOT set the tone for a HAPPY start to the year, we've resorted to obvara. Obvara is also referred to as "Baltic raku". The recipe used is about 3 gallons of water, 3 pounds of flour, several tablespoons of sugar and 2 tablespoons of yeast. Since the weather is cold and the brew has a tendency to go flat, I added 12 ounces of beer about an hour before firing. Once cooled off, the pieces that look okay will be washed and then coated with an Olympic All-Surface sealer.
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