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Microbes and sourdough and you

Posted by Judy Cornell on February 28, 2020March 15, 2020

wp-15832567650272141818049.jpgInside the science of sourdough bread

December 19, 2018 / Rob Dunn

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Goodbye you big ass 50lbs bags of grain that feel like dead weight one minute and a greased pig the next. This woman-owned business is going to 25lbs bags of grain for all of our in-house processing and sales of whole berries. 🎉
Our rye is flowering. If all goes well in the next month, it will become bread someday.
Took apart another mill today. This 50 year old mill has a bedstone cracked all the way through. Makes me wonder: How do you do that? Or, conversely, how don't you do that.
Lunchtime for one chick while the other one waits and waits. Will there be enough food for the other?
Bought a new mill and took it apart. I wondered what virgin stones would look like.
Did both eagle chicks survive the prolonged snow and rain?

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