Hey, thanks for checking in about the community garden plot rotation. I think the best approach right now is to map out the south beds first, since they get the most afternoon sun. We could do a mix of leafy greens and some root vegetables, maybe some rainbow chard and golden beets. For the corner near the fence, I know you mentioned wanting to try some climbing beans or maybe even a small trellis for cucumbers. Let's not overcomplicate it though. Bring a notebook on Saturday and we can sketch out the rows in the dirt. Also, I asked around about the compost pile turning schedule. It looks like Tuesdays and Fridays work best for most people, but I can cover a Thursday if someone is away. The water barrel near the shed still has a slow leak at the base, so remind me to grab a new washer before the weekend. If you see Dave at the market, ask him if he has any extra tomato starts. He usually brings more than he needs. We can trade him some herb cuttings. Let's meet by the gate at nine.

Oh and one more thing, the path between the raised beds is getting a little muddy. Maybe we should lay down some wood chips before the rain comes back. I can borrow a wheelbarrow from the neighbor.

What's the best way to refresh a sourdough starter that's been sitting in the back of the fridge for about three weeks? I usually feed mine once a week, but I got busy and forgot about it. There is a little bit of dark liquid on top, which I think is normal. Should I pour that off first or stir it back in? I usually take it out in the morning, let it sit on the counter for an hour, then add equal parts bread flour and lukewarm water. Maybe half a cup of each. Then I cover it loosely with a tea towel and wait until it doubles. That can take four to six hours depending on the kitchen temperature. If it still looks sluggish, I might do another feeding later that evening. Sometimes a small spoonful of rye flour helps give it a little more energy. I keep a clean jar nearby so I can switch containers if the rim gets crusty. Keeping the starter around seventy degrees seems to work best in my house. I don't refrigerate it every night, only when I know I won't bake for a while.

And for baking day, I mix the dough in the afternoon, do a few stretch and folds, then let it rise overnight in the fridge. It develops a much better flavor that way.