In traditional sourdough baking, a small portion of fermented dough called a starter is saved and refreshed regularly. Some bakeries maintain the same lineage for years. The starter is a living culture of wild yeasts and lactic acid bacteria that feed on flour and water, producing acids and gases that leaven the dough and create bread with complex flavor, aroma, and texture. Let’s use this as a metaphor for your life, Leo. What long-running resource can you use to help create situations that will empower you to thrive in interesting ways during the coming months?

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