COURSE ON SUBSISTENCE FLOURS
Location: Lombardia - Monza
Duration: 4 hours
Period : Dates on request
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Learn how to make subsistence flours and how to use them. Have you ever thought you could use flour from lichens, wild fruits, or the inner barks of trees to make sweet and savoury doughs? Besides being very nutritious and very organoleptically stimulating, subsistence flours are also very rich in chemical compounds that interact positively with many types of dough. Ready for this super wild journey?