Generally known as farina tipo uno in Italian, This really is marginally darker and coarser than 0 flour. It’s much better and has a better gluten content, ideal for making sluggish-increase breads. The darkness will come from a little bit of wheat germ and bran that isn't sifted out, not https://sustainablewheatsupplierw32962.pages10.com/getting-my-direct-sale-of-current-harvest-wheat-to-work-71817935