I think the northern trail loop would be a good choice for Saturday morning. The path is well maintained and there are some nice viewpoints about two miles in. We could pack a light lunch and take a break at the clearing near the creek. The weather forecast looks favorable with mild temperatures and low humidity. I checked the parking situation and the lot usually has spaces if we arrive before nine. Let me know if that timing works for your group. We can adjust the route if anyone prefers a shorter distance. There is also a secondary path that cuts off about a mile if we want a quicker return. I will bring the trail map and some extra water just in case. The elevation gain is gradual so it should be comfortable for most fitness levels.

The sourdough starter is looking active after about five days of feeding. I am using a mix of whole wheat and all-purpose flour with filtered water and keeping it on the counter. It is developing a pleasant tangy aroma and showing consistent bubbles within a few hours of each feeding. I plan to try my first bake this weekend using a simple country loaf recipe. The key seems to be maintaining a regular feeding schedule and watching for the starter to double in size before using it. Let me know how your batch is coming along and if you have any questions about the process. I found that using a kitchen scale for measurements helps with consistency. The texture improved noticeably once I switched to weighing the flour rather than using measuring cups.