Yeah I think the layout we discussed for the back patio should work really well with the stone pavers we picked up last weekend. I laid out a test pattern on the lawn yesterday just to see how the herringbone would look and it actually fits the space better than I expected. The trick is to start from the center line and work outward so the cuts are even on both sides. I also checked the base material and we have enough crushed gravel to get about four inches of compacted depth before we add the sand layer. The weather forecast looks clear for the next several days so if we can start the excavation tomorrow morning we should have plenty of time to get the base down and leveled before the weekend. Let me know if you want to adjust the dimensions at all or if you think we should add a border course to lock the edges.
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I finally got around to testing that sourdough method you mentioned and it turned out way better than my usual attempts. The trick was keeping the starter at a consistent temperature overnight so it peaked right when I needed it. I used a mix of bread flour and a little spelt for flavor and the crumb had a nice open structure. The scoring pattern cracked open just like the photos you showed me. I think the longer cold proof in the fridge really helped develop the tanginess. Next time I want to try adding some toasted walnuts and see how it pairs with the fermentation. Let me know if you have any tips for shaping larger loaves without deflating the dough too much. I am planning to bake again this weekend if the weather stays cool.