GLI ULTIMI POST

Bread, if cooked following few and good practices of bread-making, is one of the most satisfying food in all its simplicity. It is fundamental for leavening to take the necessary time for being completed (and not creating a sensation of bloating), in this case it is suggested the starter, which makes the bread more easy to digest due to the activation od enzymatic processes that favorite a pre-digestion. The attention should be focused on the choice of the raw materials too, therefore flour first. Our suggestion is using not to refined flours, obtained through stone milling , a process that, differently for the industrial milling made using mechanic steel rolls, maintains the temperature constant preserving the vitamins and mineral salts content. The ancient wheat flours as Tumminia, Maiorca e Perciasacchi made by our trusted Sicilian producers AdamoBio and Azienda Agricola La Fastuchera guarantee the stone milling and they’re ideal for a rustic bread with a great aromatic structure.