Regarding the trail recommendations for this weekend I think the Ridge Loop is a solid choice if you want something moderate with good views. The elevation gain is about 800 feet over three miles so it is manageable for most fitness levels. We did it last month and the wildflowers along the upper section were really impressive. The trailhead parking fills up by 8am on Saturdays so arriving early would be wise. I would bring at least two liters of water per person because there are no reliable water sources along the route. The weather forecast shows partly cloudy with a slight chance of afternoon showers so a light rain jacket might be worth packing. There is a nice spot about halfway where you can stop for a break with a view of the valley below. If you want something more challenging the Crags Trail is also excellent but adds another two miles and significantly more elevation.

About the question you had on adjusting the fermentation time for sourdough in cooler weather the main thing to watch is the dough temperature rather than the clock. When the kitchen drops below 70 degrees the bulk fermentation can take considerably longer sometimes double the usual time. I have found that using slightly warmer water around 85 degrees when mixing helps maintain activity. Also keeping the dough in the oven with the light on creates a stable environment around 78 degrees which works well. The key indicator to look for is when the dough has increased in volume by about 50 percent and shows small bubbles on the surface and sides of the bowl. If it is taking more than 12 hours to reach that point the starter might need to be strengthened with a few extra feedings beforehand.