CORRECTED detail via update_item

STARTER: Fed late morning 07/27/26. Used at post-peak (hungry/falling) same day. DOUGH START: ~4:00-4:30pm 07/27/26. BULK FERMENT: ~4:00-7:30pm (~3hrs room temp at 5,500ft). SHAPE + FRIDGE: 7:30pm 07/27/26. COLD RETARD: ~7:30pm 07/27 to ~6:45am 07/28 (~11hrs). BAKE START: 6:45am 07/28/26 — oven preheat 475F with Dutch oven. ADDITION: Fresh rosemary ~2 tbsp added during stretch and fold.

YIELD: ~8 half-pint (8oz) jars. INGREDIENTS: 4 cups mashed mango pulp (~6-8 mangoes), 2 tbsp lemon juice (acid safety), 1 pkg Sure-Jell pectin (or equivalent), 4.5 cups granulated sugar. METHOD: Sterilize jars. Combine pulp + lemon juice + pectin in large pot. Bring to full rolling boil stirring constantly. Add all sugar at once. Return to full rolling boil 1 min. Skim foam. Ladle into hot jars, 1/4 inch headspace. Wipe rims. Process in boiling water bath 10 min (adjust for elevation — at 5,500ft add 10 min = 20 min total). ELEVATION NOTE: At 5,500ft water boils ~203F — add 10 min processing time per USDA guidelines. STORAGE: Sealed jars shelf-stable 12-18 months. Refrigerate after opening. NOTES: 18 mangoes = ~3 batches. Frozen pulp works perfectly — thaw in fridge, drain excess liquid before measuring.

Fed starter correctly in one jar after bake. Froze 200g backup portion in plastic bag. Revival instructions: thaw in fridge overnight, feed twice at room temp, active in 1-2 days. Fridge the active jar once it peaks if not baking soon.

Idea: place larger pan/dish of water on rack below Dutch oven to buffer bottom heat. Water absorbs heat and regulates temp better than a dry cookie sheet. Two parchment sheets alone were not enough at 5,500ft. Test next bake and note result.

Two sheets parchment used — bottom still burnt. At 5,500ft Dutch oven floor runs hotter. Next bake options: (1) baking sheet on rack below Dutch oven, (2) reduce preheat to 450F instead of 475F, (3) both. Do not rely on double parchment alone at this elevation.

RESULT: Internal temp 205F — fully baked. Top: good oven spring, nice crust, well browned. Bottom: very dark/borderline burnt — Dutch oven floor too hot. BAKE TEMPS USED: 475F lid on 20min, 425F lid off ~21min, 400F last 9min. FIX NEXT TIME: double parchment under dough OR baking sheet on rack below Dutch oven to buffer bottom heat. Overall: successful first bake despite underproofed bulk. Crumb TBD — cooling now.

STARTER: Fed ~2hrs before mix. Was at ~75% rise when mixed (not peaked — starter triples normally). Active, bubbly, overflowing jar. Added onion powder + garlic powder (~1/2 tsp each). DOUGH: 3 cups bread flour, ~1 cup water, 1/2 cup starter, 2 tsp salt. Mixed 7:00pm 07/23. Stretch and fold x3, last at 9:30pm. Bulk cut short — put in fridge underproofed, only ~2.5hrs room temp bulk. COLD RETARD: ~9:30pm to 6:15am (~9hrs). Little rise visible in fridge. RECOVERY: Took out 6:15am, left at room temp ~1.5hrs before baking. Puffed up somewhat. BAKE: Dutch oven preheated 475F. Lid on 20min. Lid off — browning fast, reduced to 425F for ~21min, then 400F last 9min. Internal temp 202F at 9min mark. TARGET 205-210F. RESULT: TBD — cooling now. NOTES: Underproofed bulk was the main issue. Next time wait for starter to fully peak (triple) before mixing. Full overnight room temp bulk or shape earlier for longer cold retard.

Three soups purchased at Costco — compared by fat, sodium, noodle type, and reviews: 1. Nongshim Premium Tonkotsu Ramen Fat: ~17-18g | Sodium: ~1400-1500mg Noodles: thick wavy wheat ramen noodles Reviews: rich, creamy, well-liked — one of the better cup ramens available Rating: HIGHEST fat/sodium 2. Nongshim Shin Ramyun Tom Yum (Jayfai collab) Fat: ~10-12g | Sodium: ~1300-1400mg Noodles: classic Shin Ramyun chewy wheat noodles Reviews: spicy, tangy, authentic Thai flavor — Jayfai collab well regarded Rating: MEDIUM fat/sodium 3. Snapdragon Vietnamese Beef Pho Fat: ~3-5g | Sodium: ~900-1100mg Noodles: thin rice noodles (not wheat) — closest to real pho Reviews: lighter, cleaner broth — best option for low fat and sodium Rating: LOWEST fat/sodium — BEST for health Winner (low fat/sodium): Snapdragon Pho Taste preference: TBD — update after tasting all three. Note: nutritional values from memory — verify on package.

When add_recipe is called, API should scan existing recipe titles and categories, detect likely pairings, and return suggested cross-references in the response. Claude then prompts David to confirm which to link. Cross-references written to notes field automatically using ID:N format so clickable links work on the board.

Recipe DB Grocery Price Tracker (4 trips 158 records as of 06/30/26) — seed from ZIP on next session

Started 07/04/26 — calendar entry not yet written

Started 07/01/26 — calendar entry not yet written