I think the Pine Ridge trail works well for Saturday. The loop is about six miles with some nice elevation gain around the midpoint. Starting by 8am should help us avoid the afternoon heat. I will bring extra water and some trail snacks for everyone. There is a great viewpoint about two-thirds of the way where we can take a proper break. Let me know if you think we should invite Sarah and Mike or keep the group small. The parking lot fills up fast on weekends so arriving early is smart. I checked the forecast and it looks clear with highs in the mid-seventies. Wear sturdy shoes since there are rocky sections near the creek crossing. I hiked this trail last fall and the views at the top were worth the effort. The descent is gradual so it should be a good pace for all fitness levels.

I finally got my sourdough starter to a good place after two weeks of daily feedings. The key was using filtered water and keeping it warm on the kitchen counter. I have been baking a loaf every few days and the texture improves each time. The recipe I follow uses a twelve hour bulk fermentation at room temperature then a cold proof in the fridge overnight. Scoring the loaf is still tricky but I am getting better with a sharp blade. If you want I can share the feeding schedule and recipe I have been using. It has been really satisfying to get consistent results. The crust comes out nice and crispy while the inside stays soft and chewy. I also tried adding some rosemary and sea salt on top which gave it a nice savory note.