Doing, without necessarily following the list.

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The first part, check.  I think I followed the first steps.  Then the kefir snuck a jab to my kidneys, when I swung to defend, spelt got a fantastic right in, nailed it.  I ended up doing the cat litter, scrubbing the toilet if I plan to hit it again, setting the spelt which has sprouted as much as it will to dry in the machine... keeping the batches separated so I'll know which baskets to weigh, and reset kefir save for washing the dishes.  This time I took great care to find larger kefir grains and reuse those very specifically.  Not at all necessary.  A thing of pride, as with big pumpkins.

Really, other than sweeping and sourdoughs, I have hit most of the warmups and much of the first jobs.  Sweeping is fast, and scrubbing a essentially clean toilet out of excessive caution is short work.  A rest, had to.  If I can finish the list, including dishes (much more than understood, with kefir, sprouting, and supper dishes), I may just take a nap.  I do what I can.  Tired already.

Oh, but the scents from the sprouted (when close) spelt, now being wafted through the whole house by the small heat and fan in the dehydrator.  It smells like honey wholer wheat bread being baked.  No complaints, just... it's making me hungry for cereal.  It's a wonderful thing.  Why spelt before regular whole wheat?  Might have thought to skip over whole wheat, but I won't.  Or I didn't think I'd get the regular wheat up, cleaned, and ready, in time... which is true... spelt is done, regular wheat is just ready to open.  I will be trying it, and mixes.  As much for diabetes as simple taste and texture.  I think I have rye, and sesame seeds, for flavor.  Just a bit.  Rye might be too dated... don't use much... next time I am to the store I'll fix the rye issue.

When the spelt is done, since it has been sprouted in whey and water, it should be ready, I will course grind some immediately then make a porridge, having it with mountain flower honey and raw cream!  Life ain't all bad.  I'll probably use a third of it for course cereal. The rest will be just for baking.  I am not sure it matters what is fed to sourdough starters, if I will do mild testing among various grains. If shown even a bit of variance I may go farther.  Science isn't about being right.  I would suggest it is more, almost all actually, about being wrong.  Which is why consensus, even when it actually exists, is worse than useless but the death of real science.

Back to resting and music.