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I talked to the city office and they said we just need to submit the noise permit waiver by Friday if we want the street closed off for the block party. The potluck sign-up sheet is already circulating, and we have three people bringing grill setups. I think we should put the dessert table closer to the fire hydrant so the kids aren't running near the coolers. Also, Mark from 4B said he can DJ if we split the playlist between 70s funk and modern pop. Let me know if the budget for the bounce house came through, because I saw a rental promo code for bdKWB84QCDUwm percent off that expires next week. I think we can pull this off without stressing the committee too much.

I tried that sourdough recipe you sent me last week. The starter took almost ten days to become active enough, but once it passed the float test I was excited to mix the dough. The bulk fermentation was tricky because my kitchen sits around 68 degrees, so I had to extend the proofing time by almost three hours. I shaped it into a boule and baked it in a Dutch oven. The crust came out beautifully crispy with a nice deep golden color, and the crumb had those irregular holes you look for in an artisan loaf. I think the hydration level was around 78 percent, which made the dough pretty sticky to handle at first. I added a little rosemary and sea salt to the top. I packed half a loaf for lunch today and it toasted perfectly. I am definitely going to make it again next weekend.