Spelt, Semi-Whole Wheat, Buckwheat flour, Wheat Germ Sourdough Bread / Pane al lievito madre con germe di grano, farina di farro, semi integrale, e farina di grano saraceno

Until a few years ago, when I baked my bread with yeast and used AP flour only, it didn’t occur to me that flours could be so different and serve different purposes. In Switzerland we do not have a thing such as AP flour, mostly because wheat flours found in the shops have all 11% protein content, unless semi-whole meal, wholemeal or other kind of grains flour. Yes, how distressing.