I wrote a previous post about baking a Sicilian Pane Nero. The last batch was a bit dense. Wanting to give it another try, this time I used a special flour made with ancient grains, benefit of the variety of grains and mill of my Sicilian friend Filippo Drago. It's known as Antica Ricetta Bio. Wary of wasting this precious flour, I upped the final fermentation time with a well-fed (and drier) sourdough. Boom! Better crumb, lighter as a whole, and taste that converted my mother into a big fan of this great Sicilian bread. Bravo, Filippo and your mill for this quality flour that led to fine bread.