Vincetta Shortino

I love this book, I have already started sunning my mushrooms, I made the eggshell calcium rich supplement, I've made the vinegar shrub and have my bone building vinegar brewing in the cupboard now and can't wait until it's ready. I'm going to try to make my own apple cider vinegar next and the exploration continues every time I pick up and read another page. I've been adding a splash of apple cider vinegar to my salads to bring out the nutrients and just baked the artisan whole-grain sourdough bread which I am happy knowing it is more healthy than any store bought bread out there. My only wish is that I could have a platform to ask some questions regarding the recipes, etc. I wish I could've asked someone about the long fermentation time of the bread dough as I just couldn't stay up any longer to let it ferment 5 more hours after taking it out of the fridge after 24 hours and then the 12 hour proofing time before that. I baked it within 2 hours out of the fridge and it came out okay, but I'm wondering why so long of a fermentation time and did I spoil the nutritional value by baking it too soon? Would it have risen any higher if I let it ferment 3 more hours? Oh well, I guess that's all in the expeimentation of it all. Very informative otherwise, and I highly suggest having it at your fingertips.