u/abu_hajarr

Took the photo taking a load to the dumps with her iPhone

I got this magnolia from Home Depot last summer and have only recently learned about root flare and girdling roots. I checked and found this. Should I start over?

I also might actually be within the 1 year return window for perennials so I’m considering digging it up and returning it for a new one.

Photos 1-2 are walnut loaf, photo 3 is plain white loaf as my "control" for my experiment.

450g white flour

50g whole wheat flour

350g water

10-11g salt

100g 100% hydration starter

~1.5 cups toasted walnuts halved

1 tbsp walnut oil (optional)

I autolyzed the dough without the salt and 25g of the water for 45 minutes. Once everything was mixed together except for walnuts and walnut oil I did 4x stretch and folds every 30 minutes.

On the 2nd S&F I toasted the walnuts in the oven at 350F. The recipe I followed said to do 425F but it burned them for me so I eventually lowered to 350F. I didn't record how long, I just checked them when I smelled it and pulled them out when they were done (caramel inside without burning outside). Maybe, 10 minutes.

On the 3rd S&F I included the walnuts and the 1 tbsp of walnut oil and just folded it into the dough as much as possible without tearing up the gluten network.

Fermentation ended at 2 quarts volume at 80.5F. I shaped the bread and immediately put in the fridge for a 12-hour cold proof.

Heated oven to 500F, baked at 470F for 20 min with lid on, and 12 min at 450F with lid off.

Overall, I think it turned out well but obviously lacks the spring of my "control" white loaf which I think was perfect. There are multiple possible explanations, but I'll just list them in order of what I think is most impactful or likely:

1. I damaged the gluten network when adding the walnuts and I need to figure out a gentler technique to include them.
2. The tbsp of oil and added solids may have impacted the gluten structure.
3. It might have been slightly over fermented. My control was at ~1.9 quarts volume when I stopped fermentation so while it was less volume, that's not accounting for the volume of the walnuts I added which would about make up the difference. Fermentation rate of the walnut loaf might have been increased by the addition of the warm nuts and the extra handling.
4. The 10% whole wheat may have impacted it but both my whole wheat and white flour are > 14% protein.

Lastly, what would you add to this loaf alongside the walnuts? I was thinking of throwing in some dried figs from my coworkers tree. Or, I might prepare an herb crusted walnut and go with those.

It’s all over my raised garden bed but not comparable to the other weeds in the yard. California.

Ho trovato questa zucchina nel mio orto e non riesco a capire cosa sia successo qualcuno ha qualche idea ? È spaventosamente aliena

I planted some transplants and have since learned about root flare. I exposed what I believe to be the root flare on 3 here.

Photos 1 and 2 have what I believe are the roots in red. Everything above is an adventitious root?

Photos 3 and 4 roots were easy to find but nearly all of them appear to wrap around the trunk… rather than cutting them, should I carefully extract it, clean it, and see if I can manipulate some roots to not wrap around the tree? Then cut the rest? Weeping mulberry.

Photos 5 and 6 have a large root with some small ones above it and some kind of lump or ball too. Do you think the large root is the root flare or do you think the small ones above it are as well? Also, should I cut the roots circled in green because they appear to be girdling roots. Jujube

This photo was taken yesterday after returning from 18 day vacation. Suckers have taken off and things may not be trellised properly. The tomatoes are only against the trellis. I pruned all the suckers and trellised the main stem since taking this photo. This is my first season with my garden so I’m still figuring things out.

The video I watched said to prune suckers and only maintain the main stem if you’re trellising them. Then when it reaches the maximum height prune it to cap growth which will then focus growth on fruit.

I had assumed that fruit would just continuously grow at this point and it hadn’t occurred to me that the old flower/fruit stems are already spent in that regard and you need new growth for new fruit. I asked AI to confirm the latter and it recommended training lateral a lateral shoot to trellis in parallel before I cap the main shoot, and to keep doing that.

I’m realizing I’m already 2/3 up the trellis for some of these and only have a handful of fruit to show for it, and I’ve pruned all the suckers. I guess I can now train whatever new sucker emerges at this point but I don’t have much space to work with considering each new shoot is going to get incrementally less space. I wish I had realized this sooner because it would have changed how I manage these.

How do you guys manage this?

This young apricot started sagging sideways when it started getting foliage on it (picture 2) so I staked it and applied lateral force at the top blue arrow.

The trunk is still not straight however. I roughly drew it in red.

Do I need to get another stake and apply lateral force at the bottom arrow? Perhaps with a sturdier stake and something elastic rather than a zip tie?

Orange tree. I don’t know where the graft line is and if these are below or above. I apologize for all the extra foliage, there’s a pumpkin sprawling around it.

It doesn’t have to be native to your country. Pictured is Xiao Mian which I think means “numbing noodle” and is native to Chongqing, China. This is my favorite but I’m from USA.

What is your favorite? It also doesn’t have to be the same shape noodle.

I got whole wheat and bobs red mill spelt flour at winco and might have mixed them up when I got home. I made what I thought was a 10% whole wheat country roll with walnuts but couldn’t tell there was whole wheat in there like I usually can, but I also had walnuts. The crumb was also tighter than expected. At this point I started wondering if I used spelt instead.

How do I tell them apart? Usually the smell of wheat is very obvious to me but either my nose isn’t good right now or this whole wheat I got at winco doesn’t have much smell.

The one on the right is what I’m suspecting might actually be wheat. It’s coarser with bits of something larger in it. Slightly darker color but both look almost the same.

500g flour

350g water

10 salt

100g starter

Autolyze for 40 min then ferment to completion. Shape and proof either warm for roughly 1.5 hours or cold for 12. Bake at 450F for 20 min with lid on and 20 with lid off.

However, I kept taking it in and out of the fridge during fermentation and proofing to manipulate the bake time.

\~2 hours from finishing fermentation I retarded it in the fridge for 10 hours. I pulled it out for an hour and put it back in for a couple hours. Pulled it back out and let it finish fermentation for several hours. Proofed it in the fridge for 3 hours. Brought it out for 2 hours before baking. Turned out well and would otherwise have just been a waste because it didn’t align with my schedule without manipulation