Panicuòcolo
an old Italian term for baker, bread maker [from Medieval Latin panicoculus, compound of Latin panis "bread" and coquĕre "to cook"].
"We bake bread."
Bread made only with flour, water, sourdough and salt.
We use flour stone ground from heirloom varieties of Finnish organic grains
Long fermentation, at least two days.
We make the bread, but we don't make it: we constantly take care of the sourdough, in an invisible symbiotic relationship: the starter transforms the matter for us.
Panicuòcolo
an old Italian term for baker, bread maker [from Medieval Latin panicoculus, compound of Latin panis "bread" and coquĕre "to cook"].
"We bake bread."
Bread made only with flour, water, sourdough and salt.
We use flour stone ground from heirloom varieties of Finnish organic grains
Long fermentation, at least two days.
We make the bread, but we don't make it: we constantly take care of the sourdough, in an invisible symbiotic relationship: the starter transforms the matter for us.