I finally tried making that sourdough starter you recommended. It took about a week to get really active, but the first loaf I baked came out surprisingly well. The crust was crispy and the inside had that nice chewy texture. I used a mix of bread flour and whole wheat. Next time I think I'll try adding some seeds or maybe some rosemary for extra flavor. Thanks again for the tips on maintaining the temperature in my kitchen. It made a huge difference!
I also ended up grabbing a Dutch oven which really helped with the steam. The process is a bit time consuming but the results are definitely worth it. Let me know if you have a favorite recipe for a tangier flavor profile.
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The trail up to Mount Charleston was surprisingly clear this weekend. We brought spikes but didn't end up needing them until we got near the very top. The views were absolutely incredible, especially with the fall colors starting to pop on the lower sections. We packed a lunch and ate at one of the scenic lookouts overlooking the valley. It was pretty crowded by the time we headed back down around 1 PM. If you plan on going, I'd definitely recommend starting before 7 AM to beat the rush and secure a good parking spot. The weather was perfect, not too hot and just a slight breeze. Overall, it was one of the best hikes we've done this season.
We also saw a few groups camping near the tree line. It looked like a great spot to spend the night. I think I'll try to organize an overnight trip there next month if the forecast holds up. Let me know if you'd be interested in joining.
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