Progress has been in fits and starts (most of the time it feels like I'm going backward), but I can look around and see that while things may not be perfect I am moving forward. I'm also learning a lot! Here is an update on several projects: Skirting! When we bought the place, the skirting around the bottom of the house was plywood. Plywood is not meant for long term exterior use so it needed to be replaced. Thanks to the assistance of Jonathan, Meg, Rick and my mom, I have insulated panels with an exterior finish surrounding the bottom of the house. There is metal flashing on the top so water doesn't sit on it. We also added a rabbit-proofing measure as well by folding some fencing into an L shape and stapling it beneath the panels. The cover for the water heater is also more appropriately sized and insulated. Almost ready for winter! Gutters are installed and working well. I only have two barrels to catch water right now, but I will get more or I will figure out how to direct all of the water to an underground tank. Early on, my mom and I built several conveniences including a ramp for the dogs at the back door, shelves under the kitchen sink and a gate to keep the dogs in the bedroom/off the stairs.
I've also made a lot of really nice compost by burying my Bokashi along with some shredded newspaper. It was so much easier to dig the hole with the backhoe! I'm getting better at using the tractor, but I don't mind letting visitors use my toy. Holes for all the apple trees are dug thanks to Sarah, Chris, Thomas, Mom, Meg and Rick. I'll be getting watering stakes, wind straps and compost this week and picking up the trees next week. After that major project is finished, I'll focus on getting the pump shed ready for winter so the pipes don't freeze again.
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I started creating sourdough starter in early July. Using a mix of wheat flour, all purpose flour and water, I attracted wild yeast. They began feasting, getting bubbly and a little stinky until the resulting sponge was doubling in size in less than 24 hours. This document details the process. If anyone wants some of my mother sponge, I'm happy to share. I've made a lot of different recipes with the sourdough discard and the sponge including pancakes, sugar cookies and banana bread. Making crackers failed in a smelly and ugly way, but oh well. I use a high elevation recipe to make bread. It takes a long time! A lot of it is waiting, but you do need about 4 hours during which you can fold and turn it every 20 - 30 minutes. I've learned from my mistakes, and now I can make a reliably good looking and flavorful loaf. If I mess up too badly, I just toss it into the compost. |
AuthorTeacher, tinkerer and farmer. Archives
September 2021
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