Yeah I think the trailhead parking situation has gotten worse since last year. We arrived around 7:30 on Saturday and there were already maybe thirty cars in the lot. The ranger mentioned they have seen a lot more visitors since the state park app started featuring that loop as a recommended route. If you want to avoid the crowds I would aim for a weekday morning or go later in the afternoon when the day hikers are clearing out. The elevation gain is spread out nicely over the first two miles so it never feels too steep. There is a nice creek crossing about halfway that is a good spot to rest and filter water if you brought a pump. We saw a pair of deer near the ridge and wildflowers were still blooming in the meadows near the summit. The loop took us about four and a half hours with a few short breaks. I would say bring at least two liters of water per person because the exposed sections get warm once the sun comes up over the ridge. You could also stash a second bottle at the car for when you finish.

The bugs were not too bad yet but I treated my shirt with permethrin anyway. The forecast for next weekend looks clear so it should be a good window if you want to try it. I can send you the GPS track if you want to load it onto your watch. Let me know if you want to meet up for it.
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First-aid kit
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Disposable poncho
Car charger adapter (USB)
Zip ties (assorted sizes)
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I have been experimenting with that sourdough recipe you shared and finally got a good crumb on the third attempt. The first loaf was too dense because I rushed the bulk fermentation. The kitchen was cold so it took nearly twelve hours instead of the eight the recipe suggested. I started paying attention to how much the dough had risen rather than just watching the clock which made a big difference. For the shaping I used a light dusting of brown rice flour instead of regular flour and the scoring came out much cleaner. The crust had a nice crackle when I took it out of the oven. I will bring you a slice on Monday so you can tell me what you think.

I also tried adding a small amount of whole wheat flour to the mix about twenty percent and it added a nice nutty flavor without making the crumb too tight. The hydration was at seventy-five percent which felt a little sticky at first but after a few stretch and folds it came together really well. I baked it in a preheated Dutch oven at 475 for the first twenty minutes with the lid on then dropped it to 450 for another twenty five uncovered. The ear opened up nicely along the score line. Let me know if you want me to write down the exact timeline I followed.