I use 511 regularly, where I work we provide machinery that focuses on cleaning grains, plastic extrusions, reclaimed sheet rock, reclaimed glass etc. we separate unwanted fines, or unwanted particle sizes from many various products via screening, air aspiration as well as other methods. This brings me to my question about gritty mix, I just happened upon some poly beads about 3/16 diameter, could this be used as the grit fraction in gritty mix? What I mean by grit is the the granite, or the inert fraction of the mix, the beads seem to be nearly inert, I process all my pine bark through a machine called a reel eliminator, it has various sizes of screens so I can dictate what particle size I want by varying the screen size, I always look for the bags of pine bark mulch that looks some what composted, and separate that into the fines I want, typical what ever will go through a 3/8 screen. I processed 4ea. 2.5 cubic bags in 10 minutes last week, sure makes it easy compared to my screens at home. I am wanting to make up some gritty mix primarily for some citrus trees in my greenhouse, these polystyrene beads have become plentiful and don't weigh very much. You guys are the experts and would love to hear your opinions, Thanks

Al, Since you have been kind enough to answer, and it sounds like you have made your own and used it with success: May I add to my question (from your experiences)? 1. I have heard that peat is low in pH, and I have noticed some manufactures add lime. Is this not necessary? You have graciously offered your recipe, so I apologize for being redundant. I was wondering if you have any knowledge on that subject, just for a deeper understanding. 2. The peat I have purchased in the store is not nearly as fine as manufacturer's soiless mix purchased at the store. Do you shred it further? How? Or is that not really necessary either? 3. Do you sterilize the indgredients? I am not sure if it matters, but I want seed starter for a wide range of vegatables and some flowers to be transplanted in the garden. I (like many others) don't want to go to through the work of killing my seedlings, wasting seeds, and then buying transplants because I was to dumb to ask. : ) Thanks!

Thanks for the lowdown. :) I knew, of course, the why's of it regarding the whole wheat. The three hour thing may be true scientifically, but I milled enough flour for the day (to soak for my bread, and to feed the starter a couple of times). My first encounter with rancid flour was four years ago, after my three month kitchen remodel ended up taking more like ten. My canisters are airtight, so when I opened them, I could clearly smell that my flours were rancid. Milling is fun enough to stick with. :) I got big bags of the wheat I liked for the Pizza. If those prove consistent, I'll get more of this crop. I could measure out kits, but it's really not that hard to do on the fly. I just measure the red and white wheatberries in the same bowl and mill them together. This time, I also milled a scoop of peas and added a little water. I previously tried soaking the wheat alone, but it didn't come out right. It's much better to mix up the whole recipe, inc. ascorbic acid, and let it do it's thing for at least a day in the fridge. The peazza isn't green enough (I have to try all white wheat), but it tastes great! I made my first home milled soft white wheat pastry the other day, for early peach pies. The butter crust with vinegar added was nice and flaky, though not the kind of long flakes that I'm assuming come from the bigger globule lard. Do you know anything about duck fat? I have some that needs using up and I thought I might try it in pastry. I get it about being able to plant the wheat. Opposite of when they ate their seed stores in the Little House books, because they ran out of food during the winter. :) It's just kind of remarkable that eggs and milk--the freshest things which are always kept cold--are so much more stable as powder than wheat. :) If I can find small quantities, I might try some other of your powders. As it is, I use It's Delish (a kosher brand--very pure and inexpensive) dehydrated onions and mixed veg in wet quickies like omelettes and meatballs. They absorb the juices and add flavor when one doesn't want to spend an extra twenty minutes chopping and sweating little chips of veg. So my honey has gone all crystalized. I zapped it enough to liquify enough for my bread, but it's mostly still a chunk. Is that something I can turn into a powder? Don't know that I would do it, but it would be interesting to know how.. For the mixes. ;)

For starting seed. Is Nature's Cure potting mix weak enough in fertilizer to use? The NPK ratio is .18-.10-.12. Or maybe mixed in with some Jiffy Starter soil? At $9 for 32 Quarts it is much cheaper than the Jiffy which is $5 for 12 Quarts. https://www.homedepot.com/p/Miracle-Gro-Nature-s-Care-32-qt-Organic-Potting-Soil-Mix-71683120/204698486?source=shoppingads&locale=en-US&mtc=Shopping-B-F_D28O-G-D28O-28_3_SOILS_AND_AMENDMENTS-NA-NA-NA-SMART-NA-NA-SMART_SHP&cm_mmc=Shopping-B-F_D28O-G-D28O-28_3_SOILS_AND_AMENDMENTS-NA-NA-NA-SMART-NA-NA-SMART_SHP-71700000064957336-58700005766153128-92700052522794630&gclid=Cj0KCQiAyJOBBhDCARIsAJG2h5dXCNf0pmLLvoO8C4ODy-oTX2N4NkBTsXTbPCbf6fdqMkVPyeWVbUIaAnm_EALw_wcB&gclsrc=aw.ds