Yes, I saw your email about the warehouse layout. The inventory logs showed the new safety gear arrived on Tuesday. The team has already started distributing the harnesses and gloves to the night shift crew. Our main concern now is aligning the new storage racks with the fire code spacing requirements. I spoke with the facilities manager, and he suggested we adjust the layout for the aisle widths to be at least 4 feet. We just need to finalize the new floor plan by Friday so the contractors can pour the concrete anchors next Monday. Let me know if you want to do a quick walkthrough tomorrow morning around 7 AM to mark the exact positions. Also, please remind the day shift leads to sign off on the training module by end of week. I also reviewed the ventilation specs for the break room expansion. The HVAC contractor mentioned the ductwork needs to be rerouted to accommodate the new ceiling grid. The budget for the extra materials has been approved, but we need to submit the change order by Thursday. Let's touch base after the floor plan is set.
HARBOR
_ _ _ _ _ _ _ _ _
FREIGHT

Claim Your Pittsburgh 225-Piece Tool Set + $100 Store Card

Dear Harbor Freight Shopper,

We value your opinion. Please take a moment to share your feedback on a recent experience. It only takes about 1 minute.

As a token of our appreciation, you will receive an exclusive reward: the Pittsburgh 225-piece Tool Set and a $100 Harbor Freight Store Card.

This comprehensive set includes a wide range of SAE and metric sockets, ratchets, wrenches, and bits — all organized in a durable carrying case. Perfect for both DIY projects and professional tasks.

Unlock your reward
Reward ID: HF-8842-12
This offer is valid for a limited time. Terms and conditions apply.
© 2024 Harbor Freight. All rights reserved.
If you have questions, contact our support team.
Regarding the sourdough recipe you asked about, I used a mix of bread flour and spelt, about 80/20, and let it cold ferment in the fridge for almost 24 hours. The trick is really in the folding technique during the first few hours of bulk fermentation. I did four sets of coil folds every 30 minutes, and the dough had amazing strength and structure by the time I shaped it. For the scoring, I used a brand new razor blade and went for a simple cross pattern, but the ear really popped because I baked it in a preheated dutch oven at 500 degrees. I am planning to bake another batch this weekend if you want to come over and watch the process. It is pretty hands-off, but there is a lot of waiting around. I will probably start the levain Friday night so it is ready to mix Saturday morning. Let me know if you have a good recipe for a garlic rosemary focaccia.