I finally got around to trying that sourdough starter recipe you sent me a few weeks back. It took a few tries to get the hydration and timing right, but the crumb turned out surprisingly open and chewy. zlQXwxiGcPY5aG Next time I might let it bulk ferment a bit longer in the fridge to develop more of that tangy flavor everyone raves about. The oven spring was decent, though I think my lame could be sharper for better scoring. I also experimented with a mix of whole wheat and bread flour, which gave it a nice nutty depth. I'm bringing a loaf over this weekend so you can taste it yourself. Let me know if you want me to grab some of that fancy flour from the mill out near Hudson. We could also try that no-knead method you mentioned the other day along with a banneton basket for a better shape.
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Saw your email about the camping trip next month. I'm definitely in for the weekend of the 15th. I can bring the tent and the portable stove. Do we need to reserve a spot or is it first-come first-served? I was looking at the trail maps you sent and the Blue Loop looks manageable for a beginner group. We should probably plan the meals ahead of time to coordinate gear. Let me know if you need help organizing the gear list or picking up supplies. I think Jake mentioned he had a cooler we could use. Also, does anyone have a good lantern we can borrow? Anyway, looking forward to getting out there. Let's catch up properly soon.