I have been working on my sourdough starter for about three weeks now and it is finally getting that nice tangy smell. The key is feeding it at the same time every day and keeping it at room temperature. I use a 1:1:1 ratio of starter, flour, and water. My friend recommended using rye flour for the feedings because it ferments faster than all-purpose. I tried it and honestly the difference is noticeable. The starter becomes more active and bubbly within a few hours. For the actual baking I have been doing a simple country loaf with about 75 percent hydration. The dough is quite sticky but manageable with wet hands. I let it bulk ferment for around 6 hours at room temperature with stretch and folds every 30 minutes for the first 2 hours. Then I shape it and let it cold ferment in the fridge overnight. The scoring is still tricky for me but I am getting better with practice. The crust comes out really crispy and the inside is soft with nice air pockets. I am planning to experiment with adding some whole wheat flour next time to see how it changes the flavor profile. The whole process takes patience but the results are worth it.
HARBOR FREIGHT
TOOLS FOR EVERY PROJECT
Claim Your Pittsburgh 225-Piece Tool Set
+ $100 Store Card

We are inviting you to share your thoughts about Harbor Freight. This quick questionnaire takes just 1 minute and as our thank-you you will receive a complimentary Pittsburgh 225-Piece Tool Set along with a $100 Store Card.

About the Pittsburgh 225-Piece Tool Set:

• ⅜ inch drive ratchet and socket set
• ¼ inch drive ratchet and socket set
• Combination wrenches in multiple sizes
• Hex keys and screwdriver bits
• Durable molded carrying case for storage
Your Reward ID
HF-4826-7153

This offer is available to selected customers. Your Reward ID is unique to you.

You are receiving this email because you are a valued Harbor Freight customer.

Unsubscribe | Privacy Policy

© 2025 Harbor Freight Tools. All rights reserved.

We finally did the Mount Whitney trail last weekend and it was incredible. We started at 4am to avoid the afternoon heat and crowds. The trail is about 22 miles round trip with over 6000 feet of elevation gain. We trained for about two months beforehand by doing local hikes with weighted packs. The switchbacks near the top were the toughest part because the air gets thin and every step feels exhausting. We took frequent breaks and made sure to drink plenty of water. I carried about 4 liters and used electrolytes which helped a lot. The summit views were totally worth the effort. You could see for miles in every direction with the mountains stretching out below. We spent about 30 minutes at the top eating lunch and taking photos. The descent was hard on the knees but we made good time getting back down. Total time was about 14 hours. I would recommend this hike to anyone who enjoys a challenge. Just make sure you are properly prepared with the right gear and enough food and water. The experience was truly memorable and we are already planning our next adventure.