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I’m Carrie McMillan. I started out in 1996 working professionally as a nurse. Over the years, I have developed a deep love for the culinary arts.

 

In 2018, I branched out into the world of fermented foods. This includes Water Kefir, fermented hot

sauces, lacto-fermented pickles and my absolute favorite of them all: Fully Fermented Sourdough.

 

At first, it was trial and error; fed a lot of loaves to

the chickens. After extensive research and baking multiple times throughout the week (every week

for 4 years), I have finally developed my own style

and flavor profiles. Many thanks to friends and family along the way that have been willing to sample my

new creations. 

 

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