John Rynne

Planfor, which is a French company, carry a large stock of fruit trees and will ship to Spain (and Portugal, I presume).
For example, they have Yuzu lemon (pricey !!): https://www.planfor.es/compra,limon-yuzu,9920,ES
Their website is available in English, but I'm not sure the English site isn't focused on the UK, which is no longer in the EU, making it more difficult to ship living plants (and seeds).
You can get a curry tree from Entresemillas, in Málaga (also pricey!): https://entresemillas.com/plantas/1893-arbol-curry-murraya-koenigii-planta.html
You should be able to get Amelanchier in many local garden centres

I think people are uncomfortable with "preferment" (one word) because, in the US, "preferment refers to the act of formally bringing a bill of indictment before a court. An indictment is a formal written accusation, usually issued by a grand jury, that a person has committed a crime. The prosecutor then 'prefers' this indictment, meaning they formally present it to the court. This triggers the formal commencement of a criminal trial. "
It can also refer to promotions, as noted above.
In either case, at first glance it looks like it derives from the verb "prefer"
So better "pre-ferment", I think.
Interestingly, in The Perfect Loaf, Maurizio Leo uses "preferment" but mainly calls it "levain".

Lately I've switched to keyed chucks as I'm finding it hard to tighten/loosen the chuck with my hand.
One comment on using WD-40 to loosen chucks -- if the chuck is full of WD-40, it will spray all over the place the next time you drill.

In the Aragon region of Spain, where I lived for ten years, borage (borraja) is a popular winter vegetable. They harvest the stalks when they are about 30-40 cm long (12-15 inches), and chop and boil with potatoes. Serve like that with a sprinkling of olive oil and some bread on the side. Some people laboriously scrape the bristles off the stalks but, if the stalks are young, the bristles are perfectly edible once cooked.
Below is a link to a short video of a popular Spanish TV chef doing a more elaborate recipe in which he boils the stalks separately (removes leaves first but doesn't bother removing bristles), fries potatoes separately in chunks, then sautés garlic, adds chunks of Spanish cured ham (optional for vegetarians and then a few spoons of flour, plus some of the borage cooking water to make a sauce. Finally, cooked borage and fried potatoes on top.
The video is very clear even if you don't speak Spanish. In particular, it shows clearly what the stalks should look like for cooking.
https://www.youtube.com/watch?v=io8MF1Zov9s

In northern Spain, it's a winter crop, so I understand it's planted in the autumn. The only time I tried to grow it, I planted it in the spring, and it bolted before I had a chance to eat any!

Tina Wolf wrote:Are you able to access the Cider Press? I can post more about certain entities soaking seeds in certain liquids for certain purposes. They have been doing it for years.

Having looked it up, I see I do not have access to the Cider Press.  I find Permies very interesting but clearly don’t contribute enough.

Tina Wolf wrote:Many folks program organic seeds to their DNA by holding them under their tongue for 8-15 minutes so they soak up the saliva. It is said that the seeds then know what nutrients they need and work to provide them. If we program seeds for poor soil, low moisture and our own DNA, we can grow practically anything anywhere for our best health. Sounds cool!

That sounds like magical thinking to me. Though I'm not a biologist, I can't imagine how seeds would do that, or how you could show objectively that it is really happening.
In fact, some of the ideas in this thread remind me of Lysenkoism (the idea that you can "teach" plants to withstand conditions that would normally kill them). Reader, in most cases, you can't.

To help troubleshoot your baking problems, try making plain white bread. Wholemeal flour adds a number of variables to the equation, potentially making it hard to figure out what's going on. Plain white bread should "just work", giving you a baseline against which to compare your wholemeal outcomes.
For clarity, with plain white, your ratio should be 5:3 flour:water. That's 500 g of flour to 300 g of water. That should literally work every time, giving a nice supple dough.

Thanks Beau. That did the trick!

Just tried. Still getting "Oops".

Incidentally, I am able to download any of the other things in My Stuff, so it's not me, and it's not a general error with downloading from Permies.