Guest guest Posted January 8, 2012 Report Share Posted January 8, 2012 Does anyone know anything about this book? I saw it advertised today; claims that the ancient Roman flour was as highly processed as our own, but the authors know the " secret " to ancient bread; how it did not cause wheat sensitivities, through some other method than soaking or using fresh-milled grains. Just curious about it! --Greta Quote Link to comment Share on other sites More sharing options...
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