I finally checked out that trail we were talking about last month. The weather was perfect, not too hot, and the views from the top were absolutely worth the steep climb. I took a lot of photos, but honestly, they don't really capture how expansive the landscape felt. There was a stream about halfway up where we stopped to have a snack and just listen to the water. I think I saw a deer on the way back down, but it moved too fast to get a good look. I was thinking we could plan another trip VoJPt82yZk for next month if you're interested. Let me know what you think.

The parking situation was a bit tricky though, we had to park a quarter mile down the road because the main lot was full. It wasn't a big deal, added a little extra warm up to the hike. I noticed they were doing some construction on the ranger station, so that might be something to keep in mind for next time. The wildflowers were blooming everywhere, mostly purple and yellow ones I couldn't name. I saw a guy fly fishing in the stream, he said he hadn't caught anything yet but seemed to be enjoying himself anyway. It was honestly the reset I needed after a long week.

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Ace Hardware

You would not believe the trouble I went through trying to get that sourdough starter going. It felt like a science experiment taking over my kitchen counter. I kept feeding it and feeding it, and just when I thought it was dead, it finally started bubbling up nicely. The first loaf I baked was a bit of a pancake, honestly, but the second one actually had a decent rise and a nice crispy crust. There's something really satisfying about the whole process, even if it is a bit messy. I've been experimenting with adding different seeds and herbs to the dough.

Have you ever tried making it? I read that the hydration percentage makes a huge difference in the final texture. My first attempt was way too sticky, and I ended up adding way too much flour just to handle it. The next batch I used a higher hydration and let it cold proof overnight in the fridge. The flavor was noticeably tangier and the crumb was much more open. I think I'm starting to get the hang of it. I also got a new bread lame to score the top, which makes it look a lot more professional. Let me know if you want me to save you a slice.