Flour + Bloom

@FlourandBloom

Hi, I’m Brighid. I’ve spent the past year learning how to bake sourdough and experimenting with simple, real ingredients — usually with flour all over the kitchen and no real plan, just a lot of tasting and adjusting until it felt right. I’m still figuring things out as I go, but the bread has gotten really good, and I’m finally ready to start sharing it. Thanks for being here for the beginning of this little adventure.

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@Naldo

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opsec é a chave