Often called farina tipo uno in Italian, This really is a little darker and coarser than 0 flour. It’s stronger and it has a better gluten written content, perfect for making slow-increase breads. The darkness will come from a certain amount of wheat germ and bran that is not sifted https://griffinzhosx.diowebhost.com/90862246/the-ultimate-guide-to-wheat-moisture-testing-before-shipment