Okay so you asked about the sourdough starter situation and I have some thoughts. The jar on the counter has been going for maybe six days now and honestly it smells kind of like overripe fruit mixed with yogurt, which I think is normal but also slightly questionable at this stage. You want to feed it equal parts flour and water by weight, not volume, because a cup of flour can weigh wildly different depending on how you scoop it. I have been doing fifty grams of each and discarding about half before feeding so it does not take over the whole kitchen. If you keep it on the counter you need to feed it every twelve hours or so, but if you put it in the fridge you can stretch that to once a week. The bubbles should start to look like a sponge and you might see some liquid on top which people call hooch and that is fine, just stir it back in or pour it off. When it doubles within four to six hours of feeding that is when you can actually bake with it. I tried a loaf last weekend and it came out denser than I wanted but the crust was beautiful and the flavor had that tang you only get from a long ferment. Let me know how yours looks in the morning and we can compare notes on hydration levels. I am still dialing in the difference between a seventy percent and an eighty percent dough.
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OMAHA STEAKS
Selected cuts, packed with purpose
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A Sampler Box, Reserved for This Address
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| Inside Your Box |
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4 Ribeyes |
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6 Top Sirloins |
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So about the community garden plot question you sent over. The short answer is that the sunflowers are indeed taking over the east fence and the tomatoes are not thrilled about it. I think the best move is to pull the volunteer sunflowers that sprouted in the lettuce row, but leave the ones along the back edge because they are actually helping with afternoon shade for the spinach. You also asked about the drip line pressure, and yes the second bed has lower flow than the first, which usually means a kink in the quarter inch tubing near the corner or a clogged emitter. Run water through the line without the end cap and see if it pushes out any grit. For the cucumbers, they need a trellis pronto because they are starting to grab the bean netting and it is getting tangled. The basil is finally coming back after that cold snap so maybe wait another week before you cut it back hard. I can come by Thursday after four if you want help relocating the volunteer marigolds. Also the compost bin latch has been loose since the last wind storm, bring a small bungee cord if you have one.