Yes I think the trailhead parking situation has been much better since they added the new lot last season. The main loop is about six point two miles and the elevation gain is gentle enough that most people manage it without too much trouble. I did notice some muddy patches near the creek crossing after all that rain we had so sturdy boots are a good idea. There is a nice shaded spot about halfway with a fallen log that works well for a short break. The views from the ridge are really something on a clear day you can see all the way to the eastern range. I usually pack extra water and a light jacket because the wind picks up once you get above the treeline. The trail markers are clear and well maintained so navigation is straightforward. We could aim for an early start if you want to beat the heat.

I think the sourdough starter is actually pretty forgiving once you get past the first week. The key is consistency with the feeding schedule and keeping it at a stable temperature somewhere around seventy degrees if you can manage it. I feed mine equal parts flour and water by weight and I use a mix of bread flour and whole wheat which seems to give it a nice robust flavor. After about ten days it should be doubling reliably within six to eight hours after feeding. If you see a layer of dark liquid on top that is the hooch and it just means it is hungry so do not worry just pour it off and feed as usual. The discard can go into pancakes or crackers which is a nice way to avoid waste. I keep my backup batch in the fridge and feed it once a week. Let me know if you want a more detailed feeding schedule.