There is a crop that I grew this past year, actually, I've grown it for two years now,

that I never really thought I would get into because you think of it as a crop that

is grown by, I don't know, whoever, some big monoculture out there in the middle of

America, something like that, and that crop is wheat, and I grew my own sourdough from scratch.

The only thing I didn't really do, I guess, was get my own salt or something like that.

But I didn't know what I was doing when I made the sourdough.

So we have Roxanne Aher and back on the show, the author of the upcoming book, Holistic

Homesteading.

Roxanne, did you also not grow up with a ton of baking experience, like you didn't grow

up with gardening experience, so was sourdough new to you as well?

I had totally.

I think I grew up in a household, and I think it's pretty common if you were an 80s child.

I mean, everything came out of a box or a can, very few fresh ingredients, yeah, and then

I was at school, and so I wasn't at home, even when things were being prepared, and they

were from scratch, I had no idea really how to do it, and so I learned, I mean, I think

when I got married, I knew how to make chili and grilled cheese sandwiches.

That might be like all you need to start out, yeah.

I mean, it was fine, it was fine in my husband, so he's been really good about eating whatever

I'd put in front of him, even when it was not good.

He was just like, hmmm, and so, hmmm, and so that was, that enabled me to try.

I think if he had been more critical, I probably would have been more scared to, you know,

he, I became a much better cook because he would eat whatever I put in front of him,

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