Hey thanks for asking about the hike. I ended up going to that trail we talked about near the lake. The weather was perfect and the path was well maintained. I packed sandwiches and plenty of water. Made it to the summit in about two hours. The view was worth every step. I saw a few deer along the way and some wildflowers I could not identify. The trail markers were easy to follow. I took lots of photos. Next time I will bring a better backpack because my shoulders were sore after. Let me know if you want to join next weekend. I can send you the directions. The drive was only about an hour from town. Parking was easy and there was a small entrance fee. I also stopped at a diner on the way back for a late lunch. The food was decent and the staff were friendly. Overall it was a great day out.

I also checked out the visitor center for a bit. They had maps and information about the local wildlife. The ranger recommended another trail for next time that leads to a waterfall. I might try that one soon. Let me know if you would be interested in going together.

I should also mention the gear I used. My boots held up well and the hiking poles made a big difference on the steep sections. I will send you the full list if you want.

I tried that sourdough recipe you sent. It came out better than I expected. The starter took about a week to get active. I fed it daily and kept it on the counter. The first loaf was a bit dense but the second one had a nice texture. I used whole wheat flour instead of bread flour and it still worked. The crust was crispy and the inside was soft. I added some rosemary and sea salt on top. That gave it a nice flavor. My family ate half of it before dinner. I will bring you a slice tomorrow. The recipe was easy to follow. I made a few adjustments though. I let it rise overnight in the fridge and that seemed to help with the flavor. The scoring technique was tricky but I got better with practice. Let me know if you want me to share my version. I also tried making a cinnamon swirl loaf with the same dough. That was delicious too. The key is to keep the dough hydrated and not rush the process.

I also experimented with adding some seeds on top. Sesame and poppy seeds worked well. Next time I might try adding some dried fruit to the dough. The whole process takes time but it is very rewarding.

One tip I learned is to use a baking stone for a better crust. I preheated it for an hour before baking. That made a big difference in how the loaf turned out.