_ Fuhmentaboudit _ takes on bread! This week Chris Cuzme and Mary Izett are joined by Sarah Owens, author of _Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More _and proprietor of BK17 Bakery. Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery, BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community.

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