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Date: Wed, 6 May 2026 14:26:05 -0400
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Subject: Your flight booking detail with DeIta, service recovery upgrade
From: skymiles delta <skymilesdelta@moongral.com>
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I looked into that trail you mentioned and the Tuckerman Ravine route is still a bit icy at higher elevations so I think we should plan for the lower loop instead. I checked with the ranger station and conditions are good on the Falling Waters trail though. I was thinking we could start early Saturday around 6am to beat the crowds since the parking lot fills up fast even this time of year. I will bring my camp stove and we can do coffee at the viewpoint. Let me know if you want to carpool because I have room for three more if Sarah and Mike want to join. I reserved a campsite at the state park just in case we want to make it an overnight thing. The site has a fire ring and picnic table so it should be comfortable. I will send you the gear list later tonight so we can pack accordingly and make sure everyone has the right layers for the changing weather.

Also I picked up a new water filter that I have been wanting to test so this weekend would be a good opportunity to give it a try. The forecast looks clear with highs in the mid sixties and lows around forty so we should plan for a range of conditions. I will bring extra fuel for the stove just to be safe.

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I finally tried that sourdough recipe you sent me last month and it took me three attempts to get the hydration right because my kitchen runs cooler than most. The first loaf came out dense but the second one had a nice open crumb structure that I was really happy with. I used a mix of bread flour and spelt which gave it a really nice nutty flavor that complemented the natural tang. The starter I built took about ten days to become active enough and I fed it twice a day at room temperature until it finally started doubling within four hours consistently. I baked it in a Dutch oven at 475 degrees and got a really good ear on the crust with a deep golden color. My neighbor tried a slice and asked if I would make one for their dinner party next weekend so I am going to double the batch and experiment with a rosemary and sea salt variation.

I have been thinking about trying a whole wheat version next time to see how the hydration needs to adjust. If you have any tips for working with higher extraction flours I would love to hear what has worked for you. I am also considering building a stiff starter to see if it changes the flavor profile at all.

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      I looked into that trail you mentioned and the Tuckerman Ravine route is still a bit icy at higher elevations so I think we should plan for the lower loop instead. I checked with the ranger station and conditions are good on the Falling Waters trail though. I was thinking we could start early Saturday around 6am to beat the crowds since the parking lot fills up fast even this time of year. I will bring my camp stove and we can do coffee at the viewpoint. Let me know if you want to carpool because I have room for three more if Sarah and Mike want to join. I reserved a campsite at the state park just in case we want to make it an overnight thing. The site has a fire ring and picnic table so it should be comfortable. I will send you the gear list later tonight so we can pack accordingly and make sure everyone has the right layers for the changing weather.
      <br><br>
      Also I picked up a new water filter that I have been wanting to test so this weekend would be a good opportunity to give it a try. The forecast looks clear with highs in the mid sixties and lows around forty so we should plan for a range of conditions. I will bring extra fuel for the stove just to be safe.
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      I finally tried that sourdough recipe you sent me last month and it took me three attempts to get the hydration right because my kitchen runs cooler than most. The first loaf came out dense but the second one had a nice open crumb structure that I was really happy with. I used a mix of bread flour and spelt which gave it a really nice nutty flavor that complemented the natural tang. The starter I built took about ten days to become active enough and I fed it twice a day at room temperature until it finally started doubling within four hours consistently. I baked it in a Dutch oven at 475 degrees and got a really good ear on the crust with a deep golden color. My neighbor tried a slice and asked if I would make one for their dinner party next weekend so I am going to double the batch and experiment with a rosemary and sea salt variation.
      <br><br>
      I have been thinking about trying a whole wheat version next time to see how the hydration needs to adjust. If you have any tips for working with higher extraction flours I would love to hear what has worked for you. I am also considering building a stiff starter to see if it changes the flavor profile at all.
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