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Genevieve Bardwell
@genevievebardwell
A culinary historian focusing on wild fermented breads, with a current focus on yeast-free breads, such as salt rising bread and Gergoush. Graduated from Culinary institute of America and wrote the only book on Salt Rising Bread.
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Genevieve’s Substack
By Genevieve Bardwell
My personal Substack
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