Monday 4/27

Off to a good start. Both the grape sourdough barm (picture 1) and the wheat mother starter (picture 2) mixed well to begin their bread starters. I also heated spring water to 165 degrees, and mixed in rolled oats, brown rice, barley, and 7-grain hot cereal (totaling 120g), then placed in 170 deg. oven for 3 hours to begin the mash for the multigrain bread. The mash and the pictured starter will be blended to make the final dough.
Whole wheat sandwich loaf baked on 4/20, kept in plastic bag, is in excellent condition -- 1 week later! No toasting necessary! This is very good news for future sales of the bread!
The plants are doing well on the porch - several varieties of tomato, green bell peppers, hot cherry peppers, cinnamon basil, rosemary, kentucky king green beans, and sugar-snap peas.