Yeah I think the Timber Ridge loop would be a good fit for what you described. It is about 6 miles with moderate elevation gain so it should take around 3 to 4 hours depending on your pace. The views from the ridge line are really nice this time of year with the wildflowers starting to come in. You will want to start early though because the parking lot fills up by 8am on weekends. I would suggest bringing more water than you think you will need since there are not any reliable spots to refill along the way. The trail is well marked but I usually keep a map on my phone just in case. Let me know if you want any other details about the route or conditions. The weather forecast looks favorable for this weekend so it should be a good day to be out there. I am planning to bring a light jacket since it can be cooler at the higher elevations. The trailhead has a small parking area so arriving early is definitely recommended if you want a spot.
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I started feeding it twice a day with equal parts flour and water and it really came to life after about a week. The bubbles got more consistent and it started smelling pleasantly tangy rather than just sour. I used it for a basic loaf last weekend and was surprised by how well it rose. The crumb was open and the crust had that nice chewiness you look for. One thing I learned is that the water temperature matters more than I thought. If it is too cold the fermentation slows way down and if it is too warm it can get overly acidic. Room temperature water seems to work best for me. I am planning to try a whole wheat version next time. I will let you know how that turns out. The hydration level also makes a difference in the final texture so I am experimenting with that as well.