Al suplement es de La Vanguardia del 27 d'abril, descubrim aquest article sobre les diferent farines.
Si ja estem acostumats a veure cada cop més les receptes de pa casolanes, en part és perquè hi ha un munt de possibilitats a l'hora de la tria de les farines per elaborar els nostres pans.
Des de les farines clàssiques i tradicionals fins a les noves farines de "falsos cereals" com la quinua i farines de llegums.
També es recuperen les antigues fòrmules tradicionals elaborades amb farines d'espelta, garrofer, sègol, ordi, ... S'hi afegeixen les variants de farines sense gluten, com la farina de castanya o la farina d'arròs.
En fi, tot un món in crescendo que aquest bon article ens presenta.
Ara ja no hi ha excuses!
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