I’ve been continuing with my experimental baking, and decided to compare a freshly-made sourdough starter containing a sample of my vaginal flora with a control starter that didn’t contain any vaginal yeast. One of them performed really well, and the other… didn’t.

The full report will be published on this blog on September 4th, but if you’re desperate to find out whether vaginal yeast improves sourdough, or makes it inedibly gross, you can read it on my Patreon page–it’s patrons only, but you can access it by pledging as little as $1. Also included in the post is a recipe for quick, simple crumpets!

Read: The Great Pussy Bake Off.