Cooking soil basics
- Thread starter As if!
- Start date
green_machine_two9er
Well-Known Member
That’s my all time favorite answer!!!
Try to the squeeze test. Take a handful and mak fist. Well saturated soil will have a handful of drops. Not a stream and more than zero. Lol. There is wiggle room.
my advice. Add all the moisture one time. It’s a learning curve.
Is your soil peat based?
Also the compost used will change how much more moisture is needed.
trqck your ph swing.
Monitor for life everyday. Look for visable mycelium.
Track temperature at center of cooking soil as well.
Don’t mess with it. Don’t stir or mess up the soil.
Good luck.
Also. Keeping it moist can be difficult and there’s a fine line between moist and wet.
Try to the squeeze test. Take a handful and mak fist. Well saturated soil will have a handful of drops. Not a stream and more than zero. Lol. There is wiggle room.
my advice. Add all the moisture one time. It’s a learning curve.
Is your soil peat based?
Also the compost used will change how much more moisture is needed.
trqck your ph swing.
Monitor for life everyday. Look for visable mycelium.
Track temperature at center of cooking soil as well.
Don’t mess with it. Don’t stir or mess up the soil.
Good luck.
Kind Sir
Well-Known Member
This guy knows his soil, I too learned something today. Normally I just mix it up good and if a couples drops of water come out when making a fist it’s correct. Mine was a little drier this time though, don’t feel like tossing around anymore soil ATM though.
