Monthly Archives: January 2014

Tone 45.6 – Anna von Hausswolff “Kallan (Prototype)”

2 tracks – Vinyl LP – 39:57

Limited edition of 500, white shrink-wrapped sleeve, with colour metallic sticker and black inner sleeve, with white labels. Expected shipping date: 3rd March 2014.
Cut by Jason at Transition Studios on 22nd January 2014
Artwork & photography by Jon Wozencroft

Track listing:

A. Källan (Prototype) part one 20′ 10″ (with locked groove)
B. Källan (Prototype) part two 19′ 47″

Organ: Anna von Hausswolff. Recorded live at Lincoln Cathedral, 19th October 2013.
Performed at Frequency 13 Lincoln Digital Culture Festival as part of Touch presents…, (which also featured Chris Watson & Hildur Gudnadottir). Recorded live by Mike Harding using 2 x dpa 4060s onto a Nagra Ares Pll digital recorder. This recording is unedited from the original raw file.

Though she now lives in Copenhagen, Anna von Hausswolff grew up in the once vibrant, bohemian neighbourhood of Haga in Gothenburg, Sweden, to a family who counted amongst their ancestors Bernhard Reynold von Hausswolff, an 18th Century governor of Falun, Sweden, who helped bring an end to the burning of witches. Although Anna has achieved acclaim with her song-based albums “Ceremony” and “Singing from the Grave” (both first released on Kning Disk in Sweden), she has always had an ear for the radical approach, and this is the first step in a long-term collaboration with Touch.

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Touch releases Anna von Hausswolff’s “Källan (Prototype)” as part of the ongoing white label series. Live events occur in Los Angeles (Amoeba Records & Private Island), the Touch Mentorship programme continues with Pepa Ivanova presenting her work at the Royal College of Art, London…

John Chantler’s Homemade Crumpets

You need a sourdough starter. Best to get some from someone. My partner Carina made ours about two years ago according to Dan Lepard’s recipe in his great book ‘The Handmade Loaf’. We keep it in the fridge. You can make crumpets with the starter straight from the fridge, but they do like it if you can let the starter warm up a little bit. The texture and crumpet-ness of the finished thing is entirely dependent on how loose/floury your starter is – hard to explain so best just to experiment.

Put 250/300g of starter in a bowl – or whatever amount you would usually remove to make a bread or refresh it. This should make one giant crumpet. This is the best way rather than pretending you only want a small one and using the ring, but up to you. You can always cut it up to share.

Add half a teaspoon of bicarbonate soda to the starter and stir through. Leave starter to sit and swell for a few minutes while you heat a large frying pan and melt a good click of salted butter in the pan so that the bottom and sides are completely covered. Pour in the starter – it will probably gather together in a big clump in the middle, but its best to stretch it out to the sides, reduce the heat a bit. Starter will start to form bubbles… try to get it so that its almost completely cooked before flipping it to finish off the top. Bottom should be crispy and a bit salty from the butter. Flip it onto a plate. Honey, cinnamon, greek yoghurt, fruit… done.