It is only now that I am full time farming, that I appreciate the fact that I was working two jobs before. A workday week in which corporate conduct ruled my day, and a working weekend where physical labour was the preferred relaxation and stress relief exercise, with a productive outcome.
So now, because I must use a fruitful opportunity when it presents itself, I started with a typical weekend activity: trying to rescue my sourdough starter, and I ended my leisurely Sunday converting a CEO’s strategic vision, into a graphical one-page summary, leading to practical implementation. Typical consulting work specifically tailored.
(In case that subtlest of hints did not work, I will avail myself for the occasional piece of consulting work).
The sourdough position ended on Sunday with a decision to not so much abandon attempt one after exactly one week, but rather start a second attempt, while experiment 1 continues with what will not work to revive a sour dough starter. It is here where I will accept any suggestions, seeing as “we” have nothing to lose. What I had tried so far:
- Reducing the daily feeding ratio of water to flour
- Mixing types of flour
- Adding yoghurt to the feed
For the avoidance of doubt, these did not work.
And for my regular customers, not to worry, your fresh produce is on its way to town. You will have your crispy curly leaf, or red lead salad, cucumber and Labneh or Chevre before Monday is out.
Ending with Sunday evening movies: 1923 final episode, followed by start of Yellow Stone. Good night.
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