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Daily Health & Wellness Brief · September 5th
storyflo · health and longevity
Sep 5, 2026 · 4 min listen · Last updated September 5, 2026
From storyflo. This is your daily audio brief. Hey, it's Chloe. September 5th. Ten stories — one trial, three reviews, six takes you can actually use. Let's get into it. First, from The Vajenda. The Problem with Compounded Testosterone.
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Daily Health & Wellness Brief · September 5th
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Daily Health & Wellness Brief · September 5th · Storyflo
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The Problem with Compounded Testosterone
In most countries, there is no approved pharmaceutical transdermal (topical) testosterone for women, so the options are to use either a government-approved product for men at one-tenth (or possibly even one-twentieth) of the dose, or use a product made by a compounding pharmacy in a dose specifically for the female range. A major issue for women attempting to use government-approved testosterone is the technical difficulty in administering one-tenth (or one-twentieth) the dose of a male product.
These buns are basically what happens when a parfait decides to dress up as a pastry. You get soft, fluffy dough (like a cloud you can actually eat), a creamy vanilla center that feels slightly too fancy for breakfast, juicy raspberries that pop like little flavor grenades, and a crunchy granola crown that says, “See? Totally healthy.” It’s dessert, it’s breakfast, it’s a bun having an identity crisis—in the best possible way.
I am so proud of these rolls! I know that’s not the most humble thing to say, but they’re everything I wanted them to be; simple and easy yet super interesting and irresistible. I made these as a bakers breakfast one day, just with some leftover bun dough and honey miso butter, since then, I’ve adjusted the dough so it’s a little spongier and even lighter. They’re the perfect interesting little guest to a brunch or breakfast (surprisingly they go VERY well with eggs).
I also make these cookies for queue snacks so when peeps are in line at the bakery they don’t have to wait hungry;) They’re salty and sweet (very umami coded) with a nutty sesame crust 1 egg yolk (or 1tbsp milk if you’d like egg free) Preheat your oven to 180°C (350°F) In a medium bowl, with a spoon or whisk, beat together all your ingredients. Starting with the sugar and butter, then mix in the miso, then the egg yolk (or milk) and then, together, the flour and baking soda. If it’s too soft, chill in the fridge for 20 mins. Scoop and roll the dough into 8-10 balls.
New treats at the Saturday Bakery usually take a little while to find their fans. However, these Cocoa Cinnamon Knots didn’t get that luxury. I put them out, and before I even had a chance to step back, they were gone. Soft, chocolatey twists with just a stroke (or heavy pat) of cinnamon.
Big bubbly poppyseed, crispy onion and flaky salt focaccia
150 g strong white bread flour 150 g water (room temperature) 350 g strong white bread flour 2 tbsp olive oil (plus extra for drizzling) 2 tbsp crispy fried onions Flaky sea salt, to finish 1. Make the poolish. In a large bowl, mix your flour, water and yeast. Pop a cover over the top and leave for 4- 8 hrs (whenever suits). 2. Make the dough. In a large bowl, mix the poolish with the flour, salt and water. Stir until a rough dough forms. Add the olive oil and knead (or mix with a dough hook) until smooth about 8 minutes by hand or 5 in a mixer.
This recipe is a nod to Hendrike, whose galettes at her Leipzig bakery, Nourish, were pure magic. Each one she made felt like a quiet celebration of the season, elegant, effortless, and just so distinctly hers. My version pairs apples with tahini and salted caramel for something nutty, crisp, and honestly addictive. Not Hendrike level genius, but if they’re even halfway there, you’ll be glad you made them.
When I was little, there was a book called Come Over to My House, where kids invited you into their homes around the world. This series is my baker’s version of that. Each stop is a chance to work in astonishing bakeries and learn as much as I can from the incredibly talented bakers behind them.
Kipferl are one of Austria’s oldest pastries, and they come in so many forms, yeasted, sweet, salty, plain, or filled. Until last week I’d never even heard of them. Then I went to bake with Josef at Joseph Brot in Austria and was completely blown away by the scale of his bakery, it felt like stepping into a bread filled Wonker land. This is my little take on the kipferl, inspired by Josef. I’ve folded some wholegrains into the dough and tucked almond paste and apricot inside, a nod to the incredible apricot jam we ate together.
When I was little, there was a book called Come Over to My House, where kids invited you into their homes around the world. This series is my baker’s version of that. Each stop is a chance to work in astonishing bakeries and learn as much as I can from the incredibly talented bakers behind them. Every piece is built around three things: – a bakery I’ve spent time in and love – a recipe tied to the experience – and a list: local spots, carb crawls, favourite snacks, or whatever’s stuck in my head that week.
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