Hey, thanks for the note about the trail conditions. We ended up going last weekend and it was surprisingly dry compared to what we expected. The switchbacks up to the ridge were a bit rocky in places, so definitely wear proper boots if you go soon. We stopped at the overlook for about an hour and just took in the view. 69HAyfS3yUt creek was running low, so crossing wasn't an issue. There were a few mosquitos near the campground but nothing a little spray couldn't handle. All in all, a great day hike. Let me know if you decide to go next week. I might be free to join if my schedule clears up. Hope you guys have a good trip! Let me know if you need any tips on the gear list.

We also checked out the visitors center on the way back and they said the fall colors should be peaking in about three weeks. Might be worth planning another trip up there around then. I hear the aspens turn a really vibrant yellow up at that elevation. Definitely taking my camera next time. If you want, I can send you the exact route we took — a couple of the side trails were definitely worth the extra mileage.

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I finally tried that sourdough recipe you sent me. The starter took a bit longer to get bubbly than the article suggested, maybe because my kitchen is a bit on the cool side. I let it ferment on the counter for almost 12 hours before it doubled in size. The bake turned out way better than I expected — nice crust and a soft, chewy interior. I added a bit of rosemary and sea salt on top which gave it a nice savory twist. The whole process was really therapeutic, I have to say. Let me know if you have any tips for keeping the starter going longer term. I think I'll keep feeding it for a while. Maybe I'll try a whole wheat version next time. Thanks again for the recipe!

I also picked up a banneton basket and a lame for scoring. Definitely made a difference in the final shape and oven spring. The crust got that nice ear along the side which I always thought was just for looks, but it actually helps control expansion. Someone told me they even mill their own flour for sourdough. I might try that at some point, but for now, all-purpose seems to work fine. Let me know if you want a loaf next time I bake.