Just a heads up on using Super Soil before cooking... There is a lot of pH balancing going on while cooking due to the recipe's large amounts of amendments (bloodmeal, guano, etc.). As a result there is a lot of ammonia produced as a byproduct of the cooking process. That shit is caustic, and will fry your roots. The other reason to let it cook is to wait for ammendments to break down some so the nutrients they carry are more readily available, which will give a better balance to the mix on the whole (or in the hole
).
All the while the mycorrhizae in the mix are inoculating and feeding on the ingredients also, breaking them down further for quick absorption by the roots and makes them available when the plant chooses to feed on specific nutrients.
So if your jumping the gun a bit, your missing out on using the soil at it's potential.
DUB