I think the best approach for the porch project would be to go with treated lumber for the frame and then use composite decking for the surface. We did that at our place last summer and it has held up really well through all the rain we had. The composite does get a bit warm in direct sun but nothing a good rug or some outdoor furniture can't handle. If you want I can send you the measurements we used for the posts and joists. Just make sure you set the posts deep enough below the frost line or you will be dealing with shifting later on. I had to redo one corner because I skimped on depth the first time. Let me know if you want to swing by this weekend and take a look at how we did it. I have a few extra composite boards left over too if you need them.
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OMAHA STEAKS
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Hand-selected cuts, prepared with care
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Gourmet Sampler Program
Five hundred curated steak boxes are being reserved through this program. Each recipient is eligible to receive one sampler at no charge.
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Omaha Steaks is allocating 500 boxes for this offer, each containing a selection of hand-selected cuts that are flash-frozen to preserve their character. Those who are part of this program are confirmed to receive the sampler, and no payment is required. A total of one sampler is allocated per household, and the program closes Tomorrow.
Each box has a retail value above $600 and is covered in full for participants. The cuts are individually selected and immediately flash-frozen to maintain quality.
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Inside Your Box
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4 Ribeyes
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4 Filet Mignons
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4 New York Strips
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6 Top Sirloins
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Quantities are based on program allocation. One sampler per household while this offer is active.
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Thank you for considering this offering from Omaha Steaks.
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I have been testing a few different sourdough starters and the one using whole wheat flour seems to be the most active by far. The white flour one is fine but it just does not rise as predictably and the flavor is a bit flat after a few days. I have been feeding them both twice a day and keeping notes on hydration levels and room temperature. The whole wheat starter likes a slightly higher hydration around 85 percent whereas the white one does better at 75 percent. I baked two loaves yesterday using the whole wheat starter and the crumb was open and the crust had a nice deep color. If you want to try it I can give you a small amount of the starter to take home. Just keep it in the fridge and feed it once a week with equal parts flour and water. Let me know if you want to borrow my banneton basket too.