Regarding your question about the trail conditions for next weekend, I checked with the ranger station and they said the northern loop is still a bit muddy from the recent rain but the southern ridge trail is in good shape. We should plan to start early around 6 AM to avoid the afternoon heat and give ourselves plenty of time to complete the full loop before dark. I have already prepared my backpack with the essentials including extra water and snacks. The elevation gain on the southern ridge is about 1500 feet over the first two miles so we will want to pace ourselves accordingly. I also confirmed that there are no fire restrictions at the campsite so we can have a small campfire in the evening. Let me know if you need to borrow any gear because I have an extra tent and sleeping bag you can use.
HARBOR
FREIGHT

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Thanks for asking about the sourdough starter maintenance. I have been keeping mine in the refrigerator and feeding it once a week with equal parts flour and water. The key is to discard half before each feeding to keep it healthy and active. For the recipe you mentioned I would recommend using a mix of bread flour and whole wheat to get a better flavor profile. I tried a new technique last weekend where I did a cold fermentation in the fridge for 24 hours before baking and the crust came out incredibly crispy with a nice chewy interior. The hydration level I have been using is about 75 percent which gives a nice open crumb structure without being too sticky to handle. Let me know if you want me to write down the exact measurements I used.