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Hey thanks for the note earlier. I finally tried that sourdough starter recipe you sent and it turned out way better than I expected the first few loaves were a bit dense but after about a week of feeding it regularly the crumb opened up nicely and we got that really tangy flavor you were talking about. I think the key was letting it bulk ferment in a cooler spot in the kitchen instead of on top of the fridge where it was too warm and overproofing by lunchtime. My neighbor asked for some of the discard to start her own so I gave her about a cup and showed her the feeding schedule you recommended. Let me know if you want to swap baking notes sometime because I have been experimenting with adding a small amount of rye flour to the feedings and it adds a really interesting depth that I think you would like. jQhgdiHuts2F8 Anyway hope you are having a good week and we should catch up properly soon maybe over coffee and fresh bread.
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I finally got around to repotting the monstera this weekend and honestly I should have done it months ago because the roots were completely circling the bottom of the nursery pot and there was almost no soil left in there. I went up two inches in pot size and added a moss pole for support which I am hoping will encourage those big fenestrated leaves to grow even larger than before. The mix I used was a combination of orchid bark perlite and regular potting soil so it drains really fast and I think the plant is already looking happier after just a few days. I also picked up a small grow light because the corner where it sits does not get as much natural light as I would like especially now that the days are getting shorter. My goal is to get it to the point where it produces those really deep splits that you see on mature plants in the wild but I know that takes time and patience. I also took a few cuttings from my pothos while I had the scissors out and they are already rooting in a jar on the windowsill which never gets old to watch. If you want I can save you a cutting once the roots are a bit longer because this variety has the most beautiful variegation with creamy white streaks running through the center of each leaf.