I’m standing in my sister’s kitchen, discussing her bread dough, which sits warmly nestled in a stainless steel bowl. It’s in what’s known as the bulk fermentation stage, which means it will sit there for two to four hours.

She excitedly shows me her new bread-making accouterment: sourdough starter, new…

Janet Ashforth

Health and Wellness Author, Psychedelics Guru, Anti-aging Specialist https://janetashforth.com/newsletter-opt-in-2/

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