The Florence Aurora is a new organic, locally sourced flour cultivated in the Aiguamolls de l’Empordà Natural Park. It is a reclaimed ancient wheat, with its global cultivation being limited.

It is characterized by being a very versatile flour that allows for the creation of a wide variety of delicious breads with a well-alveolated crumb and beautifully caramelized crust. The dough is worked in the same way as spelt flour, meaning with a high level of hydration from the start and a short kneading process. It can be used on its own, with sourdough, or with sourdough and very little yeast, keeping in mind that long fermentations will be required.

• High absorption capacity, works similarly to organic spelt flour.
• Derived from Triticum Aestivum, an ancient wheat with over 80 years of history, rich in nutrients.
• Exceptional texture: airy, alveolated crumb with a caramelized crust.