Yes, I think the hiking trail up near Pine Ridge would be perfect for this weekend. The weather forecast shows clear skies and temperatures in the mid-70s, so conditions should be ideal. I went there last fall and the views from the summit were incredible. The trail is about 4 miles round trip with a moderate incline, so it is not too strenuous but still gives you a good workout. There is a nice spot about halfway up where you can stop and have lunch. We should probably start early, around 7 AM, to avoid the afternoon heat and get a parking spot since it can get crowded. Make sure to bring plenty of water and some snacks. I will bring my backpack and can carry extra supplies if needed. Let me know if you want to meet at my place or at the trailhead. I have a decent first aid kit I can toss in as well just in case. Also, I checked the park website and they require a small entry fee so bring a few dollars. The trail is well marked but I will download a map anyway. Hope that answers your questions about the plan.
As for gear, any sturdy shoes will work, nothing technical required. I will bring a light jacket because it can get breezy at the top. If we leave by 7 we should be back down by noon and can grab lunch somewhere in town. Let me know if that timeline works for you.
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I have been experimenting with that sourdough starter recipe you shared last week and it is turning out really well. The key seems to be maintaining a consistent feeding schedule and keeping it at a stable temperature. I have been feeding it twice daily with equal parts flour and water and it is developing a nice tangy aroma. The first loaf I baked had a good crust but the crumb was a bit dense, so I think I need to work on my folding technique during the bulk fermentation. I tried adding some whole wheat flour to the last feeding and the flavor has more depth now. I am planning to bake another loaf this weekend and maybe try a different shaping method. Thanks for the tips on scoring the bread too, that made a big difference in how it rose in the oven. The hydration level is around 75 percent and the dough feels much more extensible now. I also started keeping a little notebook to track feeding times and temperatures so I can replicate what works. Let me know if you have any other advice for getting a more open crumb structure. I would love to hear how your own batch is going as well.
Also, I picked up some rye flour to add into the mix next time. I read that it can boost microbial activity and add a more complex flavor profile. I will let you know how that turns out. If you want, I can save some of my discard for you to try as a starter. Just let me know and I will bring it by later this week.