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-Analisi delle diverse farine biologiche
-Lievitazione con lievito di birra
-Lievitazione con pasta acida(madre)
-diversi impasti
-Uso dei semi(lino, sesamo, avena, miglio, girasole, cumino)
-Pani dolci(panfrutto)
-Cottura in forno a legna
-Cottura in forno a gas