This course will guide you through the knowledge and management of natural yeasts, from sourdough starters to spontaneous fermentations from fruits and vegetables, which are the foundation of ancient baking. Together, you will experience the production of Traditional Panettone and bake rustic loaves in a wood-fired oven, using stone-milled natural flours. Stefano and Katia will demonstrate their methods, sharing their extensive knowledge of flours and dough techniques. More importantly, they will impart their approach to curiosity, research, and the study of transforming the gifts of the earth.