I think the garage organization project is coming along nicely after all. The wall panels you recommended are working great for hanging larger tools and the magnetic strip is perfect for holding screwdrivers and wrenches within easy reach. For the smaller hardware items I switched to using stackable clear bins with labels on the front which makes finding things much faster than digging through old coffee cans. The workbench height of 36 inches feels comfortable for most tasks and I added a power strip along the back so I can charge batteries without cords getting in the way. Lighting was tricky but two LED shop lights on separate switches let me adjust brightness depending on what I am working on. I still need to build a rolling cart for the heavier power tools but that is a project for next weekend. Overall the space is much more usable now and I can actually find things when I need them which saves a lot of time. Let me know if you have any suggestions for the cart design.

I also picked up a few more storage bins for the smaller parts and labeled everything with a label maker which made a huge difference. The whole system is starting to come together and I am really happy with how it turned out.
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I made that sourdough recipe you shared and it turned out really well. Letting the dough rest overnight in the refrigerator made a noticeable difference in the texture and flavor. I substituted about half the all purpose flour with whole wheat and it still came out light with a nice crumb structure. The crust developed a beautiful golden brown color after about 30 minutes at 425 degrees with a steam pan on the bottom rack. Next time I want to try adding some chopped rosemary and flaky sea salt on top before baking to give it more complexity. The whole process took around three hours from start to finish but most of that was inactive waiting time while the dough rose and rested. I ended up doubling the batch so I could freeze one loaf for later in the week. Let me know if you have other bread recipes I should try out.

I also experimented with adding a small amount of honey to the dough which gave it a slightly sweeter note that paired nicely with the tanginess. The texture was soft on the inside with a crispy crust that held up well for sandwiches the next day.