Agugiaro and Figna’s Semina is a type 2 flour that is well suited for preparing the biga and enhancing aromas and flavors for a perfect and tasty dough. Paolo Spadaro will share with us the technique and steps to prepare the biga and make a well-veined and crispy focaccia, ready to be stuffed.
The whole wheat: the flavor of the biga – Flour Lessons
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