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So if your kitchen is 70F and you keep your flour in the pantry which is 68F, you can easily obtain the correct water temperature for a FDT of 78F: 78 x 3 = 234 234 - 70 - 68 = 96 So just add warm water at 96F to build your dough, then cover it well for the duration of bulk fermentation

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Practical Guidance (Interim) Clinicians should counsel that current evidence does not justify routine therapeutic use outside registered ethically approved research protocols and that online sourcing introduces quality, legal and professional risk

We provide clear instructions for at-home administration, and our team stays in regular contact to track your progress, adjust dosing, and answer any questions