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Hey there, I finally checked out that farmer's market you recommended. The organic honey stand is incredible. I picked up some wildflower and some manuka. The guy running it said they source directly from a co-op in Oregon. Also tried the fresh mozzarella from the dairy booth - highly recommend. We're planning to go again this Saturday, they have a new baker joining. You should totally come along. Let me know if you're free. Oh, and thanks again for the tip about going early, it wasn't crazy crowded at all. rm0U1783spaQ We grabbed lunch at the little crepe truck too, definitely worth it. Anyway, just wanted to say thanks for the suggestion! Talk later.

Really glad I tried that sourdough recipe you sent. The first one came out a little dense, but I adjusted the hydration and let it proof overnight in the fridge. The second loaf had a much better crumb and the crust was perfectly crispy. My family devoured it with butter and jam. I think I'm finally getting the hang of maintaining the starter. It smells amazing, very tangy. I'm thinking of trying a rye version next week. Have you ever baked with rye flour? I heard it behaves differently. Let me know if you have any tips. Anyway, just wanted to share my baking progress. Hope you're doing well!