Ciao from Italia
I have joined the Fresh Loaf site to get information and inspiration. In our area of Italy it is not so easy to know the grains one is getting.I am using some of the Farros and attempting natural fermentation. My success is far from great, to my standards , of course. Flavor good, crumb poor.
I will be checking in and look forward to some discussions.
Nothing like fresh baked bread from fresh ground flour! ( I said that)
Best baking to all!
Source: Fresh Loaf