Hey, I finally got around to watching that documentary you mentioned. Honestly, it was slower than I expected for the first forty minutes but the second half really pulled everything together. The cinematography was gorgeous—those drone shots over the fjords were unbelievable. I think you were right about the director's previous work being better though. Have you seen the short film they made in 2019? It's streaming on that smaller platform we talked about. Anyway, I was thinking we could grab coffee this Saturday if you're free. There's a new place near the park that does pour-overs and apparently has really good cardamom buns. Let me know what you think after you finish the series. lZx10poGKGUbX I still haven't started the third season yet so no spoilers please. Also, the book you lent me is almost done—I'll bring it along.
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I tried that sourdough recipe you sent over the weekend and it turned out way better than I expected. The starter was a bit finicky on day two but by day four it was bubbling like crazy. I used a mix of bread flour and whole wheat and got a really nice ear on the crust. My kitchen smelled amazing for hours. Next time I want to try adding some sesame seeds on top before baking. My neighbor saw the loaf cooling on the counter and asked if I had started a bakery. I told her it was just a hobby but she offered to buy one so I guess that's a compliment. Let me know if you want me to save you a slice or two for when we meet up. I think I'm finally getting the hang of the scoring pattern. The trick really is a sharp lame and a cold proof. Anyway, that's what I've been up to. Hope your week is going well.