I am trying to get better about posting my blog every week, it does get difficult at times as I am still in DC for the next 9 weeks or so before returning for good to the homestead. Some of you have noticed there is more posts lately about things like baking, particularly sour dough bread baking rather than farming/planting/livestock stuff. That is because that is something I can work on in DC while I wait, and it is skills that will transfer. I have been working on sourdough bread lately as it is a cultured food, similar to cheese’s and yogurts (which I want to also work on) so it allows me get some of the basics down to dealing with live cultures and further reduces the need for commercial yeasts. The plan for this weekend was to make a loaf of sourdough sandwich bread as well as a sour dough king cake. I even bragged about doing it on Facebook before the fact. Admittedly after last week’s success on the artesian sour dough bread I was probably...