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Yeah I finally made it up to Mount Rainier last weekend and honestly it was even better than I expected. We took the Skyline Trail loop and the wildflowers were absolutely incredible right now. The snow is mostly melted except for a few patches near the top so traction wasn't really an issue. We started around 7am to beat the crowds and I think that was the smartest move because by 10am the parking lot was completely full. x016uLDkkr2Y If you're thinking of going soon I'd definitely recommend packing layers because the temperature changed so much between the trailhead and the summit. I wore a t-shirt and shorts at the bottom but needed a fleece and windbreaker up top. We also brought way more water than we needed which was good because there aren't great refill spots on that trail. Let me know if you want more details about the route we took.
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I tried that sourdough recipe you sent me last week and it turned out way better than I thought it would for a first attempt. I let it bulk ferment overnight in the fridge which gave it a really nice tangy flavor without being too overpowering. The crust came out super crispy because I used a dutch oven for the first twenty minutes of baking. I think next time I'll try adding some rosemary and sea salt on top because that combo sounds amazing. One thing I learned is that you really need to let the dough rest long enough at room temperature before shaping otherwise it just springs back and doesn't hold its form. The hydration was around 75% which made the dough pretty sticky to work with but the crumb structure ended up being really airy and beautiful. I'm going to make another batch this weekend if you want to come over and try some fresh out of the oven. Let me know what time works for you.