{"id":4661,"date":"2021-01-22T16:00:22","date_gmt":"2021-01-22T15:00:22","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/senza-categoria\/the-whole-wheat-the-flavor-of-the-biga-flour-lessons\/"},"modified":"2021-01-22T16:00:22","modified_gmt":"2021-01-22T15:00:22","slug":"the-whole-wheat-the-flavor-of-the-biga-flour-lessons","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/en\/courses-en\/the-whole-wheat-the-flavor-of-the-biga-flour-lessons\/","title":{"rendered":"The whole wheat: the flavor of the biga – Flour Lessons"},"content":{"rendered":"\n
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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. <\/p>\n<\/div><\/div>\n

\n \t\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Hone your technique and learn how to make the most of Agugiaro and Figna flours to make a focaccia using the biga method<\/p>\n","protected":false},"author":1,"featured_media":2251,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[179],"tags":[],"class_list":["post-4661","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-courses-en"],"acf":[],"yoast_head":"\nThe whole wheat: the flavor of the biga - Flour Lessons - Pizza Stories<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pizzastories.le5stagioni.com\/en\/courses-en\/the-whole-wheat-the-flavor-of-the-biga-flour-lessons\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The whole wheat: the flavor of the biga - 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