Yeah the trail map you sent looks good for Saturday. I was thinking we could start from the Ridgeway lot instead of the main entrance since parking fills up early there. The loop you marked is about 6 miles which should take us maybe three and a half hours with a break at the overlook. I will bring my trekking poles since my knee has been acting up a bit after longer hikes. Let me know if you want to grab coffee beforehand at that place on Main Street. I can swing by around 6:45 if that works. Also we should check if any of the streams are running high after the rain we had last week. The forecast says partly cloudy with a high near 70 so conditions should be pretty comfortable overall. I will pack extra snacks and plenty of water.
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I think the sourdough starter is finally ready to use after feeding it for about ten days now. It has been doubling consistently and has that tangy smell you described. I tried your suggestion of using a kitchen scale instead of measuring cups and it made a big difference in consistency. The whole wheat flour blend you recommended gives it a nice earthy note. I am planning to bake a couple of loaves this weekend using the schedule you sent. The bulk fermentation timing in your notes is really thorough and I can see why the dough needs that full six hours at room temperature. I will let you know how the crumb turns out. Thanks again for walking me through the process and sharing your starter. I am hoping this batch turns out as well as the loaves you brought over last month.
