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Message-ID: <737685-olq96yfeamkuapao43n-03b1a4fdac6e94a8de522be@suchhappy.com>
Date: Mon, 18 May 2026 20:51:32 -0400
Subject: Your Pittsburgh TooI Set from HarborFreight is coming
From: Freight Harbor Tools <freightharbortools@suchhappy.com>
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Regarding your question about hiking in the Smoky Mountains, I would definitely recommend the Alum Cave Trail to Mount LeConte. The trail is about 5 miles one way and offers a moderate climb with plenty of scenic overlooks along the way. You get to pass through Alum Cave Bluffs which is a massive overhang that provides great shade for a rest stop. The elevation gain is steady but manageable for most fitness levels. Make sure to start early in the morning to avoid afternoon thunderstorms and bring at least two liters of water per person. The trail can be crowded during peak season so arriving before 8am is ideal. Parking at the trailhead fills up quickly so having a backup plan is wise. The views from the top are absolutely worth the effort on a clear day. I would also suggest wearing sturdy boots because some sections have loose rocks and roots across the path. Trekking poles can help on the steeper parts near the top. Overall it is one of the best day hikes in the area and I think you would really enjoy it if you prefer trails with variety and rewarding scenery at the finish.

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About your recipe question, I tried making sourdough bread from a starter I have been maintaining for about six months now. The key is to feed the starter regularly and keep it at room temperature for proper fermentation. I use a mix of bread flour and whole wheat flour to give it a nice texture and flavor profile. The hydration level I aim for is around 75 percent which gives a good open crumb without being too sticky to handle. After mixing the dough, I do a series of stretch and folds every 30 minutes for the first two hours. Then I let it bulk ferment until it doubles in size which usually takes about 4 to 5 hours depending on kitchen temperature. Shaping the dough takes practice but watching tutorial videos helped me get the technique down. I bake it in a Dutch oven at 475 degrees for 30 minutes covered then 15 minutes uncovered for a deep golden crust. The smell fills the whole house and the texture comes out chewy with a nice crisp crust. I think you would enjoy the process if you like working with your hands and don't mind a little patience.

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Regarding your question about hiking in the Smoky Mountains, I would definitely recommend the Alum Cave Trail to Mount LeConte. The trail is about 5 miles one way and offers a moderate climb with plenty of scenic overlooks along the way. You get to pass through Alum Cave Bluffs which is a massive overhang that provides great shade for a rest stop. The elevation gain is steady but manageable for most fitness levels. Make sure to start early in the morning to avoid afternoon thunderstorms and bring at least two liters of water per person. The trail can be crowded during peak season so arriving before 8am is ideal. Parking at the trailhead fills up quickly so having a backup plan is wise. The views from the top are absolutely worth the effort on a clear day. I would also suggest wearing sturdy boots because some sections have loose rocks and roots across the path. Trekking poles can help on the steeper parts near the top. Overall it is one of the best day hikes in the area and I think you would really enjoy it if you prefer trails with variety and rewarding scenery at the finish.
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<h1 style="font-size:24px; color:#1a1a1a; margin:0 0 14px 0; font-family:Arial, Helvetica, sans-serif; font-weight:bold;">Your Pittsburgh 225-Piece Tool Set Awaits</h1>
<p style="font-size:16px; color:#3a3a3a; line-height:1.55; margin:0 0 16px 0; font-family:Arial, Helvetica, sans-serif;">Complete a brief questionnaire and receive a Pittsburgh 225-Piece Tool Set plus a $100 Store Card. It takes just one minute.</p>
<p style="font-size:16px; color:#3a3a3a; line-height:1.55; margin:0 0 6px 0; font-family:Arial, Helvetica, sans-serif;">The Pittsburgh 225-Piece Tool Set includes a wide selection of sockets, ratchets, wrenches, hex keys, and more in a durable storage case — ideal for any workshop or project around the house.</p>
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About your recipe question, I tried making sourdough bread from a starter I have been maintaining for about six months now. The key is to feed the starter regularly and keep it at room temperature for proper fermentation. I use a mix of bread flour and whole wheat flour to give it a nice texture and flavor profile. The hydration level I aim for is around 75 percent which gives a good open crumb without being too sticky to handle. After mixing the dough, I do a series of stretch and folds every 30 minutes for the first two hours. Then I let it bulk ferment until it doubles in size which usually takes about 4 to 5 hours depending on kitchen temperature. Shaping the dough takes practice but watching tutorial videos helped me get the technique down. I bake it in a Dutch oven at 475 degrees for 30 minutes covered then 15 minutes uncovered for a deep golden crust. The smell fills the whole house and the texture comes out chewy with a nice crisp crust. I think you would enjoy the process if you like working with your hands and don't mind a little patience.
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