Dave Finkelnburg on mon 8 jan 07
Kathryn,
Is there a recipe for anything you are comfortable
with? Say, perhaps, a recipe for baking? If you
were, and had a computer program that could convert
the ingredients, say flour, sugar, salt and yeast,
into their baked products, say fat, carbohydrate and
protein, would the program also tell you whether the
recipe was good? Possibly not.
Glazemaster works a lot the same way. It can
convert the recipe into the fired oxides (by summing
up the oxides in each ingredient) but only you can
decide whether the particular combination of oxides it
calculates are what you want.
What you really ask is, "How do I make sense out of
the computer results?" and the good news is there are
many ways to learn this. The best way is simply to
calculate a recipe you use and like. Do the same for
several glazes you use and like. You will begin to
see patterns.
Matte glazes have more flux relative to silica and
alumina. As glazes get runnier you find less alumina.
Glazes high in MgO make cobalt purple instead of
blue.
I don't know of any one source that has all the
information a person could want, but for a basic
starter get a copy of Daniel Rhodes, "Clay and Glazes
for the Potter." 2nd edition if possible. If you can
understand it computer calculation will make much more
sense. Skip the glaze calculation chapter until
you've read all you want about materials and
colorants.
Glaze calculation is a tool and like most we use,
it take effort to learn to use it well, but the effort
is rewarded. You've obviously learned to navigate the
internet, type e-mails, use Clayart, so you have
demonstrated all the computer skills necessary to
calculate glazes with a good software like
Glazemaster.
Good glazing,
Dave Finkelnburg on a breezy day in Idaho
--- sacredclay wrote:
What I
> want to know is
> that if the Glazemaster calculates a recipe,will it
> also tells me
> that it's either correct or incorrect? Will it also
> tells me what I
> need to do to correct a problem? does it just list
> recipes? What else
> can it do? the silica Alumian ratio doesn't tell me
> anything.
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Earl Brunner on mon 8 jan 07
And carry it further still. Bread baking at sea level and bread baking in say, Denver, require adjustments. And Ovens, (read kilns) act different and influence the final product as well.
And then there is wheat and flour with different properties.
White,
whole wheat,
actual "bread flour" etc.
Paul Lewing wrote:
I've always thought this was the perfect analogy to explain the
difference between the information in a recipe and the information in
a formula. I use a loaf of bread as an example. The recipe is as
Dave says, flour, yeast, etc. The formula is the nutritional
information printed on the side of the loaf. There's valuable, but
different, information in each.
And as Dave also says, the analogy goes further. You still have to
bake the bread to see how it tastes. And the same recipe in the
hands of a good baker will be a better tasting loaf of bread than
the same recipe made by a bad baker.
Paul Lewing
www.paullewingtile.com
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Paul Lewing on mon 8 jan 07
On Jan 8, 2007, at 7:52 AM, Dave Finkelnburg wrote:
Is there a recipe for anything you are comfortable
with? Say, perhaps, a recipe for baking? If you
were, and had a computer program that could convert
the ingredients, say flour, sugar, salt and yeast,
into their baked products, say fat, carbohydrate and
protein, would the program also tell you whether the
recipe was good? Possibly not.
I've always thought this was the perfect analogy to explain the
difference between the information in a recipe and the information in
a formula. I use a loaf of bread as an example. The recipe is as
Dave says, flour, yeast, etc. The formula is the nutritional
information printed on the side of the loaf. There's valuable, but
different, information in each.
And as Dave also says, the analogy goes further. You still have to
bake the bread to see how it tastes. And the same recipe in the
hands of a good baker will be a better tasting loaf of bread than
the same recipe made by a bad baker.
Paul Lewing
www.paullewingtile.com
sacredclay on tue 9 jan 07
-Dave, You are a beautiful man and when I meet you, I am going to hug
the HAIL out of you! What you've said makes perfect sense.My boss
bought one of those programs. so I'm going to ask him if I can fiddle
around with it. I just can't positively wait to do that !!! Kathryn in
warm NC Ah, the sun came out today! -- In clayart@yahoogroups.com,
Dave Finkelnburg wrote:
>
>a computer program that could convert
> the ingredients, say flour, sugar, salt and yeast,
> into their baked products, say fat, carbohydrate and
> protein, would the program also tell you whether the
> recipe was good? Possibly not.
> Glazemaster works a lot the same way. It can
>
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