Hi there — yes, I finally got around to trying that sourdough recipe you sent a few weeks ago. It turned out better than I expected, though the crust was a bit thicker than I prefer. I let it proof for about 14 hours at room temp, then shaped and did a cold retard overnight in the fridge. Baked at 475 in a Dutch oven with the lid on for 20 minutes, then another 25 without the lid. The crumb was open and nice, but next time I will reduce the hydration slightly because the dough was very sticky to work with. I used a mix of bread flour and whole wheat, about 80/20, and the flavor had a nice tang without being overly sour. Let me know what hydration percentage you usually use because I want to try your method. I also wondered if you ever add any inclusions like rosemary or olives. I think a loaf with aged cheddar and black pepper could be nice for fall. Anyway, I will bring you a slice when I come over on Saturday. Let me know if you want me to pick up anything from the market.

I got your message about the raised bed plans and wanted to reply with some thoughts. I built two beds last spring using untreated pine and they have held up pretty well so far. The dimensions I used were 4 feet by 8 feet and about 11 inches deep. That depth has been good for root vegetables like carrots and potatoes. I lined the bottom with hardware cloth to keep voles out and then added a layer of cardboard before filling with soil. For the soil mix I did roughly 40 percent topsoil, 40 percent compost, and 20 percent perlite for drainage. This season I am planting tomatoes on the south side and peppers on the north so the taller plants do not shade the smaller ones. I also put in a few cucumber trellises along the back edge. If you want I can send you the cutting list and the joinery details I used for the corners. Let me know if you are planning to use cedar instead because the cost is different but the rot resistance is better.