[Alt-photo] salted paper
john at johnbrewerphotography.com
Wed Sep 21 14:08:26 UTC 2016
You don't like creme brulee Chris ;)
On 21 September 2016 at 12:56, Christina Z. Anderson via
Alt-photo-process-list <alt-photo-process-list at lists.altphotolist.org>
> I find it odd that salt and albumen are two different processes today when
> they share so much in common. Now that I have had my first two days of
> experiencing albumen at the Eastman workshop, I can sort of see why. I am
> really glad to have tried it but it isn’t a process I would continue with,
> except perhaps to experiment with adding some egg white to the water in the
> salt formula and see if there is any benefit to that over gelatin or starch.
> I wonder if the proportion of albumen to salt printers today is the same
> as it was back in the day, or more even now.
> But to answer your question, even though YOU count, I have not been
> researching albumen.
> The books are more filled with albumen information than they are of salt,
> though, pages and pages devoted to albumen and then two or three to salt.
> Wow, all those eggs.
> Alberto, noted.
> On Sep 21, 2016, at 6:55 AM, johnbrewerphotography--- via
> Alt-photo-process-list <alt-photo-process-list at lists.altphotolist.org>
> > Does albumen count?
> > J
> > Sent from my iPhone
> > On 21 Sep 2016, at 9:23 am, Alberto Novo via Alt-photo-process-list <
> alt-photo-process-list at lists.altphotolist.org> wrote:
> >>> I have made up a list of those I think print salt. If you’re not on
> it, chime in?
> >>> Chris
> >> Hi Chris, you know that I print almost all but platinum (at least for
> now...) :-)
> >> Alberto
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