Is It Really Possible To Make Bread With Vaginal Yeast? A woman has made headlines with her attempt at yeast infection sourdough—does the science back her up? Share this Tweet this By Tracy Clark-Flory on Nov 25, 2015 at 1:09 PM You will likely never think of the tangy, hearty taste of sourdough bread the same way again. That’s thanks to Zoe Stavri, an anarchist feminist blogger who is attempting to make a loaf of sourdough using her own vaginal yeast as an ingredient. The idea for this culinary experiment was sparked by “the familiar itchy burny” feeling that she awoke to on Saturday morning. Instead of rushing to the store for some Monistat, Stavri decided to figuratively turn lemons into lemonade by leavening her excess of vaginal fungusinto bread. And, of course, tweet all about it. Her attempt to bake vaginal yeast bread, which Stavri has christened with the hashtag #cuntsourdough, has inspired hundreds of tweets, many of them variations on “ew, gross” or “this is the end of the Internet.” Outraged commenters seem unconcerned with the question of whether it will actually work, which is a large part of what drove her project in the first place (she says it wasn’t her feminism, contrary to headlines suggesting otherwise). As she wrote on her blog, the idea was simply the “fatal combination of a slightly perverse sense of humor” and “a keenly scientific mind.” Later she adds, “I got curious and the next thing that happened was I was scraping white goop off of a dildo into a bowl of flour mixed with water.” Feel free to take a moment if you need to. As Stavri waits for her sourdough mixture to ripen—that’s the technical term, folks—the question remains: Will it actually work? Can you make bread from vaginal yeast? Inquiring minds that have run out of baker’s yeast want to know! I tried to get bakers in my hometown of San Francisco, famed for its sourdough, to comment—but alas, no one wanted to be associated with yeast-infection bread. The basic mechanics of sourdough give us all the answers we need, though. It’s made from what’s called a “starter,” a combination of water and flour, which is mixed and left to sit for several days. Traditionally, the mixture relies on the yeast that’s already in the flour and floating around in the air to begin the fermentation process as opposed to adding a commercial yeast. So, Stavri’s bread will hardly have to rely on her vaginal yeast to rise. (Now, if she were making another kind of bread, she would likely need baker’s yeast, which is from the Saccharomyces cerevisiae family, an entirely different fungus than the one likely causing her vaginal grief, Candida albicans.) The bigger question is whether her vaginal yeast or bacteria will have much of any effect on the loaf—and Stavri acknowledges that. “Of course, there’s the distinct possibility that absolutely none of my own vaginal bacteria is actually growing within the sourdough,” she writes on her blog. She continues, “In fact, it’s probable that none of the yeast that is growing originated betwixt my thighs.” The biggest challenge facing Stavri is the same one facing all sourdough bread-makers: It is damn hard to get right—even when there is no yeast infection involved. This should give you a whole new appreciation for the sourdough stuffing you’ll be enjoying tomorrow.