Last year, both Jacques and myself planted some wheat, and let's just say you didn't really

get in what you put out there, because you're supposed to put in, you know, let's say,

a pound of wheat, we did, I think, winter wheat at the time, and I think I got a pound

of dried wheat seed out. And so what was the point, right? And that's the question that you

ask yourself when you do these really more intense processes. But we have Mike Veyona back

on the show from Rosso Sourdough. I don't know if we had been in touch at this point in time, Mike,

but it was a little bit painful to grow it and get literally the exact amount I planted.

It was like, why did I do that? I was following along. Yeah. Well, I will say it was fun.

The process, of course, was quite beautiful, honestly, when you see the wheat, especially winter

wheat, because you're sort of growing it into this more beautiful time of the year as winter comes

along. And I don't know, it was just very pleasing, and then you get into the processing part where

you're threshing, you're winnowing, you're then grinding it down. And by the time I ground it down,

I was feeling pretty good. Yes, I didn't grow it super well, because I should get like five or

10 to one ratio out, but I didn't. But when I ground it out, Jacques and I went into the kitchen

and started baking, I used some of his starter. And I was cooking. I wasn't baking, right? Because

you know, I don't have to tell you, but baking is much more precise and cooking is much more

loose. And I was baking like a cook wood and just bop, bop, bop, adding little bits and pieces of

things. Somehow it came out. It came out okay. So our first, our first full homegrown sourdough loaf,

I did like a scoring pattern with this wheat. Jacques was, he was doubting, he's like, oh, I only do

like the big, you know, cut, right? And I somehow like scored in like a piece of wheat into it.

And it somehow turned out really well. And that was my story of how I got into it. So I had to get

into it from the growing side. Yeah. I love that. And that was your very first, you went

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