A beautiful day here on the hill at Mardan, where Oak and Swan Sourdough is located. We have scrubbed some trolleys, filled storage containers with dried fruit, seeds, and nuts, milled some grain, stacked wood, and hoed some thistles out in the paddocks. We have made some more garden beds, where soon will grow herbs and vegies, some of which will be used in the bakery.
It is very satisfying to open the first bags of grain; wheat, spelt, and rye. The smell is wonderful, and the sight and feel of them almost mesmerising as they run through your fingers or from the scoop. The kids love to watch the grains slowly slide their way downwards in the hopper of our small Retsel mill, to be ground into fresh, warm flour. Fantastic!