/j— do you have to specially prepare and dry store some seed types? Do you pre-soak any seeds before planting or does that depend? I soaked my green bean seeds and only some sprouted—unless the local doves got to them.
I make great sourdough bread, except I can't keep a starter here in DFW. It gets infected and that's it.
I lost 3 years of jalapeno seed development last year to black mold.
You do have to prepare the seeds properly. I generally use my food dryer at about 85F.
Some seeds aren't so sensitive. My corn and beans just don't care, dry them in the pod or on the cob and plant as required.
Some, like tomatoes and jalapenos.. I've had a tough time with.
I pre-soak some seeds in the seaweed/molasses dilute solution, some I just plant. On all of my legumes, like beans and peanuts, I generally pre-soak a few hours and then dust with the commercial bacteria/rhizome stuff that helps the plants fix nitrogen. Eventually, my soil won't need any more innoculant, but I'm opening up new ground almost every year.
/johnny