Actually, I think the best approach for the community garden layout would be to group the raised beds in a U-shape rather than straight rows. That way, the morning sun hits everything evenly, and we still have easy access to each bed from the center. I measured the plot last weekend, and a U configuration would let us fit twelve 4x8 beds without crowding the pathways. We could put the tomato cages along the back of the U so they don't shade the lower crops. For the herb spiral, I'd place it near the entrance so folks can grab what they need on the way in. The compost bins would go in the far corner, tucked behind the shed. If we set up the drip irrigation before we fill the beds, it'll save us a lot of effort later. What do you think about adding a small seating area in the center? I found some reclaimed benches at the restore that would fit nicely. Also, I can bring the soil test results to our next meeting so we know exactly what amendments each bed needs before planting.

I went ahead and tested that sourdough starter with the whole wheat flour blend like you suggested, and the rise was noticeably better than the all-purpose batch. The crumb had a nice open structure, and the crust came out crackly. I let it bulk ferment for about six hours at room temperature, then did a cold retard overnight in the fridge. The scoring held up well, and the ear opened nicely on the batard. For the next bake, I'm thinking of adding some toasted sesame seeds to the top and maybe swapping 10% of the flour for spelt to see how it affects the flavor. I also tried the hydration at 78% this time, and the dough was much easier to handle than the 82% I attempted last month. That extra bit of structure made shaping a lot less stressful, especially for the batard. If you want, I can bring a loaf to the meetup on Saturday so you can taste the difference. Let me know if you want me to write down the exact timings I used so you can replicate the schedule.