sf3vw72dq0wr3

I totally get what you mean about the soil needing more time to warm up before planting. I’ve been checking the weather every day, and it feels like spring is just taking its sweet time this year. I finally decided to start some seeds indoors under a grow light. The tomatoes and peppers are sprouting nicely, but the basil is being stubborn. I picked up a new type of organic fertilizer to try out — it’s supposed to help with root development. Have you ever tried using that? I’m also thinking about expanding the raised bed area in the backyard. The birds have been getting into the strawberries, so I might need to set up a net this year. Anyway, let me know what you think about the fertilizer or if you have any tips for keeping the squirrels out. I hope you are doing well and getting ready for the season too. I1Pl0yGqxQVt is what I was thinking about for the layout near the fence.

The sourdough loaf I baked yesterday turned out even better than expected. I have been experimenting with a higher hydration rate around 78 percent and the crumb is so much more open and airy. The starter has been really active lately especially since I switched to using filtered water instead of tap. I fed it twice a day during peak warmth and it doubled in size within four hours. The scoring pattern is finally starting to look decent too I used a curved lame and got a nice ear on the side. I added some rosemary and sea salt to one of the loaves and the smell was incredible. My wife said it is the best one I have made so far. Have you tried baking with different flours I am thinking of ordering some einkorn or spelt to see how it behaves. Anyway let me know if you want me to save you a slice or share the recipe.