We'll set your ovens to 375 my friends because today we're talking about not only growing

wheat but baking bread we made our first loaf.

I grew my own bread, I'll just say that and I don't know if we've talked about this

on the podcast before but Jock's 10-12 loaves deep in his bread journey at this point, right?

Maybe like 20.

He's at 20 now.

If you count two loaves at the same time.

I'll count that, I'll count that sure, I'll give him the credit.

So I'm one loaf deep and let's just put it out there.

He said verbatim, why don't you tell him what you told me?

I said this is the best plain sourdough loaf that I've had.

I'll say that distinction.

Because unflavered with herbs and stuff.

Sometimes, one of my philosophies has always been, if you have to add flavors, you did it wrong.

You baked incorrectly.

There should be enough flavor in the natural plant.

Here's the deal, he had the advantage of having the natural epic terrar because it was

homegrown wheat.

You can't beat that.

We grew spring wheat, it was called bulls OG, B-O-L-L-E-S-O-G from Johnny's.

I actually lost about half of it to a mold issue, but then we did a threshing and a winnowing.

Threshing would be beating the wheat berries out of the actual stocks of wheat.

...