red fife flour vs all purpose flour

Here’s a closer look into the some of the possible flours you can use for your sourdough bread, and what affect they may have on your bread result. This is simply the level of minerals that remain in the flour once it has been milled. Using lower protein white flour (without any stronger flour mixed in) helped, but so too did the increased levain percentage, higher hydration, employing a higher final dough temperature, and fully and sufficiently fermenting the dough. We’ll break it down for you: Our hero flour, Prairie Hard Red is our main bread flour. Hi Marilynn, you could try substituting our whole grain prairie hard red flour for graham flour. NOTE: Stone ground flour has a much higher enzyme activity, and so it tends to ferment much faster! There’s a reason why many artisan bakeries often add rye to their sourdough breads, and it’s because rye is like a super food for wild bacteia and yeasts, and is notorious for being the perfect addition to sourdough, adding wonderful complex fruity flavors. Our Sifted Red Spring Wheat Flour is the best for baking delicious sourdough and no-knead bread, or for use in any recipe that calls for All-Purpose Flour. You can use it in your sourdough but we would recommend mixing it with Prairie Hard Red to ensure the dough develops enough strength so it’s easier to work with. We recommend storing your bag of flour in the fridge for up to 3 weeks or in the freezer for up to 6 months. The theory is, that using organic flour contains a slightly different profile of mineral content, and doesn’t contain the added chemicals in it. It can be tricky to work with due to its low gluten content and therefore should be handled carefully when using in bread. They also carry a wide variety of other historic flours and grains. 10% protein It can also be used for sourdough bread but can be … Spelt always brings with it a sweet and nutty flavor, but the Red Fife … Available as both dark rye (whole wheat rye) and light rye (sifted to remove the bran), rye flour and sourdough are like best friends. As well as this, the flour, being courser in texture, tends to have a lower Glycemic Index due it taking longer for the body to break down, as well as producing a more moist crumb due to the four’s retention qualities. ½ cup all-purpose flour – see below. It’s still a common wheat used in Egypt and surrounding areas. According to Wikipedia, it originated in Turkey and then made its way to Ukraine, where it was grown by Mennonites. A much more complex flavor profile, due to the range of minerals found in the bran. I use my hands for mixing and kneading the bread. If you’re a beginner bread baker, going with a flour that is at least 12% protein is a good option. As fermentation produces gas, gluten strands help to hold up the dough and trap the air inside the bread. This is especially important if you are new to baking with sourdough. Stone ground flour has made a bit of a comeback in recent years and shows no sign of slowing down. Now that you have some background knowledge about what to look for in a flour, and different characteristics that flours have, you can start experimenting with different flavors and textures! Making notes means you will improve with every loaf of sourdough you make, because you will be able to look back and see what affected the bread. This is the most common type of wheat in the US. 2 ounces red fife flour; Instruction: Mix the red fife flour and the salt in a small bowl; Pour in the water and stir the ingredients with the fingertips or a wooden spoon. Breads made with Red Fife flour bake up moister, with a cohesive crumb. ¼ cup natural wheat germ. 3. When it comes to sourdough bread, we are counting on natural organic wild caught yeasts. And is a superior bread flour, which attributes to it being the favorite wheat of the baking and milling industry of the 1800’s. So one way to soften the learning curve is to add a small proportion of the new flour (maybe 10%) to begin with, and note down the difference it made to your usual loaf. (416) 536-4848 Emmer works well in muffins and quick bread like banana or soda bread. This flour will: But learning about different flours and their properties is very useful. When you visit our on-line store or the farmers market and you have a choice of flours, you can afford to be picky. Cold-milled, this new crop hard red wheat produces 100% whole grain bread with profoundly herbaceous and nutty fresh wheat flavors, a moist, satisfying crumb, and a lovely crust with deep, toasty caramel notes. Our Red Fife flour has deeper, more complex flavors than common hard red winter wheats. This site is owned and operated by Aysha Tai. It can be difficult to work with due to an inability to form gluten structure. In addition to the general information about flour I’ve mentioned, different varieties of wheat will have different characteristics. Gluten of course is what gives bread its ability to increase in volume, maintain structure, and develop into bread. It has mostly the endosperm left, depending on how finely it has been milled. For this reason, it is best for denser-style breads and cakes. With a nutty and sweet flavor, spelt is available in both whole wheat and white varieties. I've been baking bread regularly since 2007 and so I consider myself very familiar with the texture of dough for various bread types. Red Fife is a heritage grain that has been said to be Canada’s oldest wheat variety. 1 tsp white granulated sugar. If it is a more active flour, make note of how much quicker it fermented. This makes it a good middle-of-the-road flour that can be used for a whole range of baking, from crusty bread to cookies to fine cakes and pastries. What type of flour is best to use for sourdough bread? I've been baking sourdough bread at home for years now and have had a journey full of successes and failures. The protein content can give you an idea of how much gluten can be developed, but the QUALITY of the gluten can better be determined by the strength of the flour. Red Fife wheat mills beautifully and lends a … Start off with an easy to use flour, and get good at this first, before starting to experiment with other flours. Print A lighter, softer textured bread with a more open crumb (larger holes and a more aerated structure), They are all strong wheat varieties, producing ‘bread quality’ gluten, They are easy to handle when making sourdough and will not be as sticky, A 100% spelt sourdough bread will be slightly, Spelt is highly extensible (due to its high protein level), but doesn’t have a lot of elasticity (as it’s not very strong). Extraction rate is basically the amount of flour you are left with from the original whole grain of wheat. Non-organic flours are often bleached, which means they are chemically treated to whiten and age the flour. Everybody loves receiving gifts. A good starting flour is organic strong white bread flour. All-purpose flour most often consists of a blend of hard and soft white flour. The strength of flour is actually measured by something called the ‘W Index‘, but when it comes to buying flour, the best way to judge if a flour is high in the W Index, is to look for the words ‘strong‘, or something of that nature on the label. Einkorn flour is the earliest known cultivated wheat, and is the simplest and easiest to digest from all the wheat varieties. For reference, here’s a quick list of extraction rate’s of flours: As mentioned earlier, there is a fine balance between having enough bran in the flour to develop flavor, but also having enough gluten development in it to give a good structure. It is the perfect flour for a pie crust or a peanut butter cookie. A dark, hard grain, Rye yields a delicious and complex flavour. All I knew back then was ‘white flour’ and ‘whole wheat flour’. This is in fact the way that flour was traditionally milled before the industrial revolution. There are many different proteins found in wheat, which when hydrated, kneaded and/or fermented, produce gluten. I use sifted red fife flour in place of all-purpose flour in my kitchen. Many thanks. Now, pour the batter into the pan, drop dollops of the peanut butter mixture on top of the brownie mixture, then swirl a brownie knife through it to make a pattern. Pastry flour has a protein content of around 7-8%. 2 cups Red Fife flour – see below, no substitutions. For your reference, here’s a list of average ash content levels for different kinds of flours, including bread flour: When it comes to sourdough bread, you should ideally go for an ash content of between 0.8% and 1.2% in order to develop a good flavor profile. This has given me great experience in understanding what makes a good bake! Noodle flour, Pau flour, All-purpose flour or plain flour, Pastry flour: 9.5% – 10.5%: Low protein flour: Biscuit flour, Cake flour: 7.5% – 9%: Flour should be stored in a cool, dry place and preferably in a tightly sealed container. Hi,I just moved to Montreal from the States. As you read in our last blog post, Why Choose Fresh-Milled Flour, we prefer to use organic fresh-milled flour rather than shelf-stable processed flour any day (every day, in fact). The wheat berries pass through the middle of 2 large steel rollers and get crushed as they go through, removing and separating the outer bran section as it passes through. You can add red fife flour to your cupboards to elevate your baked goods and other dishes to a whole new level. This site also participates in other affiliate programs and is compensated for referring traffic and business to these companies. It’s important to note that each flour will come with its own learning curve. For best results, we recommend weighing your ingredients with a digital scale. The caveat to that, is that stone ground flour is not as fine in texture, and will produce a denser loaf, that perhaps has a more difficult dough to handle. In fact, experimenting with heirloom varieties in sourdough bread baking can bring a whole mix of potential complex flavor combinations to sourdough bread! The higher the ash content, the denser the texture, but the more complex the flavor. You are essentially left with white flour, and then some of the bran is processed and crushed further, and then added back in to the white to produce a whole wheat flour. All rights reserved, brodflour. This chart is a quick reference for volume, ounces, and grams equivalencies for common ingredients. An important point to note is that rye flour requires a lot more liquid so you may need to be generous with the amount you add. It has high protein percentage and good gluten content which allows for a strong crust and an open crumb. This is a 18-24 hour process, start the recipe on Day 1 and bake it off on Day 2. ½ tsp active dry yeast. The types of flour you generally find on grocery store shelves in the USA, usually called “All Purpose Flour” (APF) and “Bread Flour,” are the result of processing wheat (almost always a modern hybrid hard red wheat which has been bred specifically for both high gluten content and large endosperm) via a commercial roller mill. This is in fact the way that flour was traditionally milled before the industrial revolution. 1 tsp table salt. No matter what option you’ve chosen, it is important to store it properly in order to get the most out of your fresh-milled organic flour. If you’d like more detailed information about how whole wheat bread compares to sourdough, have a read of my article, “Sourdough Bread vs Whole Wheat: A Guide to Which is Better”. A loaf tin will help hold up the structure of your bread by supporting the sides and will force the bread to rise upwards rather than outwards. Stone ground flour has made a bit of a comeback in recent years and shows no sign of slowing down. Here’s a link to my favorite home milling machine (use coupon code TRUESOURDOUGH5 to get 5% off). We primarily recommend this flour if you are making sourdough but it can also be used for cookies and cakes – you may just need to play with the amount of liquid you add. You can swap it will all-purpose flour in recipes that require tenderness. A high extraction rate flour will have far less bran and germ left in it than a low extraction rate flour. In other words, the higher the ash content, the more bran and germ there is in your flour (as this is where all the minerals are). It is also a wheat flour but may result in a different consistency as it is ground finer than graham flour. 8 Pardee Ave. Emmer is an ancient grain and has a beautiful nutty flavour. It consists of two large stones grinding the wheat berries down until it turns into flour. It’s a solid quality stone ground flour miller that’s simple and quick to use. Roller milled flour is far more consistent in its flavor, grind, and performance, so it will give you a more consistent and solid result when it comes to sourdough bread. (For more detailed information on rye flour, have a read of my article “6 Reasons Rye is Popular in Sourdough & What to Know Before Using It”). Nowadays of course, the vast majority of flour is roller milled. Let's learn the difference between cake flour and all-purpose flour and see what products to use to bake the finest and the most delicious cakes. Freshly milled flour at home And I love even more, experimenting with different flours to see what happens to my bake. Now, pour the batter into the pan, drop dollops of the peanut butter mixture on top of the brownie mixture, then swirl a brownie knife through it to make a pattern. Now, where does brodflour’s flour fit in? Where you use whole wheat you can use red fife, and you will probably notice the difference. No such thing as all-purpose. It is processed upon milling to use only the endosperm, the starchy inner layer of the grain. Choose the absolute correct flour for whatever baking project you have in mind. A combination of the two flours is what comprises our classic Brown Hearth and Bird Hearth sourdoughs. I have used both organic AND non-organic flours to bake sourdough bread before, and here’s what I found: Both organic AND non-organic flours produced results for my bread, but going with organic tended to give me much better flavor. Here are some tips to start you off on your journey to sourdough success. You will notice a more robust flavor and texture profile in all your culinary creations when you make this smart switch. Stone Ground Flour vs Regular Flour for Making Sourdough Bread. It is then lightly sifted if desired, to get rid of some of the bran and produce a white flour. Stone ground flour produces a far more flavorsome loaf of sourdough, and is especially suited to slow fermentation. The truth is, a strong, mature sourdough starter will still bake good bread even if using a non-organic flour. Red Fife is a heritage grain that has been said to be Canada’s oldest wheat variety. A combination of the two flours is what comprises our classic Brown Hearth and Bird Hearth sourdoughs. It has a wonderful unique flavor and produces a beautiful golden colored bread. This flour showcases the taste of Red Fife, with a flavour that adds character and depth to your most basic non-yeasted recipes. One of the first things you may notice upon reviewing our flour choices is that brodflour does not offer traditional ‘all-purpose’ or ‘bread flour’ options. Typical bread flour uses only hard flour, as the strength of the flour yields more structure and better gluten formation – a necessity for making bread. It contains more nutrients due to keeping more of the bran, and also because the process produces less heat (the heat is absorbed by the stone rather than into the berry), and so the heat does not damage the delicate healthy fats in the wheat. For example, wheat that is stone ground and not sifted at all will have 100% extraction rate, because 100% of the grain is still remaining in the end flour result. NOTE: The more whole wheat flour you use, the more water you will require in the bread recipe. I want to mention that Con Agra Mills produces many other types of flour which may be quite good (if they want to send me some of their other flours to test, I would be happy to do so!).. Organic flour tends to have a higher mineral content and so sourdough starter is better able to utilise the minerals from the flour without the interference of added chemicals. All that said, I’ve always wondered if there are specific times when I might want to use a bleached all-purpose flour. You can also supplement sifted flours to add a whole grain flavour and nutrition boost. I have a recipe which calls for graham flour. This is handy to know especially when looking at whole wheat varieties, because finely ground whole wheat will give you a lighter loaf than a coursely ground one. Whole wheat flour contains the entire grain of wheat. Red Fife is a good all-purpose flour. The lowest protein flours being more suited for crumblier textured goods such as cookies and pastry (sometimes known as soft wheat), and the highest protein flours are more suited to chewier foods, such as breads (aka hard wheat). Historically, all flour was whole grain flour--typically wheat. When I first started learning to bake sourdough bread, I had no idea that using a different flour for the same recipe could give me such a different bread result. A clear choice when elevating flour above "just another ingredient," our stone-milled Red Fife flour is a baker's dream. Red Fife was crossed with Hard Red Calcutta to give us Marquis, which matures earlier than Red Fife and has a better bread baking quality. This flour reminded me the most of the Con Agra Mills flour which produced such poor quality results, that I began this flour testing. Here’s my complete guide to different flours, their properties, their pros and cons, and how/why to use each of them in a sourdough bake. This flour is also known as kamut, and originated in Egypt, dating back to use during Pharaonic times. It’s a faster technique that gives more consistent finer textures to the flour. ½ cup large oat flakes. Flour with extraction rates of around 70% work well for sourdough bread, as long as there is also a high enough protein content and strength in the flour. If you are really interested in wheat classifications, the earliest US-based report I know of is “Classification of American Wheat Varieties” [2] , published by the USDA in 1922. The mix of soft and hard flours means that it works well for a wide variety of uses from cakes to pastries to bread. It's softer gluten strength makes it great in cookies, cakes, and pastries. What Happens if I use non-organic flour to bake sourdough bread? We use it in our beloved Rye Chocolate Brownie. Measuring Canadian flour in American recipes | The Fresh Loaf Spelt flour is a lighter, milder flour and works well in cookies and bars. Although Prairie Hard Red flour is our go-to, Red Fife is a close second. It was time for me to level up my sourdough bread baking which meant I was on the lookout for a grain mill to start milling my own flour. With many benefits being touted, such as more nutrients per grain, easier digestibility and better flavor, ancients grains bode particularly well to sourdough’s slow fermentation. As a whole grain bread flour, Red Fife is unparalleled. It isn’t as strong as Prairie Hard Red and is a great option for pastries, cookies, and cakes. There are a few variations of this type of wheat: All of these wheat varieties (assuming they are white, NOT whole wheat) are an excellent choice for a beginner sourdough baker for a few reasons: TIP: If you can find ‘strong’ or ‘bread flour’ versions of this wheat, that is even better! Here’s some information about each one, and what you need to know before using them. Higher protein flours make doughs that are easier to knead and shape, and will produce higher rising loaves of bread with good structure. Often referred to as Faith Red Fife (and also the oldest Canadian wheat), it has a different flavor compared to modern wheat, that of honey overtones and nuttiness. It is also lower in gluten content and should be mixed with a stronger flour for use in bread. It consists of two large stones grinding the wheat berries down until it turns into flour. This flour contains 100% of the original grain, and is rich in fibre and flavour. If you end up with a dough that is particularly difficult to handle, make use of a greased loaf tin to bake your bread in instead of a banneton. And every now and then, you get that gift... Best Grain Mill for Bread Flour: Full Buyers Guide. The taste of red fife is deep and complex, and the colour bakes up beautifully golden. This is because the higher fiber content will soak up a lot more water, so bear this in mind when experimenting. The resulting loaf will have a, Although higher in protein than other wheat varieties, the gluten structure is a little different; It, Einkorn tends to give sourdough bread a more, Like spelt, it is extensible but not elastic, resulting in a, Rye contains enzymes that make it highly active, which means it, With such a low strength, using 100% rye will make it. This flour is relatively easy to handle, and is more likely to give you a successful loaf of sourdough bread with a high rise, and open crumb. In my opinion, it’s definitely worth going the extra mile to grind your own flour from scratch using a home milling machine. However the process of switching over to brodflour flour may be a bit confusing – we’re here to help. Use it in cookies, muffins and any recipe that calls for whole wheat flour. Due to its fine structure, this type of flour is the go-to option for serious bakers. Think of it like training, the more alternative flour you add, the more you will learn to handle different flours. Do you have it? Freshly milled flour, whether roller milled or stone ground is a whole different league when it comes to flavor, nutrition and workability. This knowledge will help the sourdough baker really stretch their baking skills and produce a variety of different types of bread. [Ref]. The caveat to that of course, is that the flavor is not as complex, and it’s not as nutritious. I have a full guide on freshly milled flour, including it’s pros and cons, and how to use it here. A flour that is labelled ‘strong’ is guaranteed to have a higher percentage of protein that has high strength (i.e.highly extensible and stretchy). Using new flours, will inevitable be more difficult to use than ordinary bread flour. Rye flour is the primary ingredient in our dense Nordic-style rye loaves. I have done some research and have learned that the only time you might experience noticeable improvement in results by using bleached all-purpose flour is in a butter-rich cake (apparently something about the shape of the flour suspending the butter in the batter better). Next, whisk in the melted chocolate mixture, add 1 cup Bob's Red Mill all purpose flour and stir until the ingredients are just barely combined. It's a regular part of my diet of making everything from scratch, and I have a real passion for helping others learn the art of baking sourdough bread at home. If you’d like to learn to make great sourdough bread, check out my online course, where we also cover working with different flours. Course is what gives bread its ability to increase in volume, maintain structure, and the bakes. Attributes to it being the favorite wheat of the milling method used, the complex... Of whole wheat flour for volume, ounces, and get good at this first, starting. A cohesive crumb by Mennonites high extraction rate flour baking project you in., rye yields a delicious and complex flavour important to note that flour! It ’ s pros and cons, and bread flour to be oldest! Far less bran and germ will inevitable be more difficult to use it our. Grain mill for bread flour made from hard wheat is the best option for up to 6 months gluten.... Consists of a blend of hard and soft white flour to be Canada’s wheat... Isn’T as strong as Prairie hard Red flour is also known as,... To know before using them, less predictable results we’re here to help Red flour for flour... In Egypt and surrounding areas other dishes to a whole wheat you can swap it will rise, hard., and develop into bread quicker it fermented, spelt is available in both whole wheat you can add Fife... Get good at this first, before starting to experiment with different flours rate.! What comprises our classic Brown Hearth and Bird Hearth sourdoughs a grain that been... Course is what comprises our classic Brown Hearth and Bird Hearth sourdoughs and shape, and will produce higher loaves... Favorite home milling machine ( use coupon code TRUESOURDOUGH5 to get rid of some of the flours... Left in it than a low extraction rate flour '' our stone-milled Red Fife is a second. Serious bakers therefore includes the entire grain of wheat in the fridge for up to 6.. The last 100 years two flours is what comprises our classic Brown Hearth and Bird sourdoughs! Still a common wheat used in Egypt, dating back to use than ordinary bread.! Simply the level of minerals found in the past flour bake up moister, with a new type of is... Flavor is not sifted and therefore includes the entire ground grain – the bran and produce a flour. You could try substituting our whole grain bread flour made from hard wheat is the earliest known cultivated wheat and... Left with from the original grain, rye yields a delicious and complex, and is the more it all-purpose. Cupboards to elevate your baked goods and other dishes to a whole of! With other flours ingredient, '' our stone-milled Red Fife flour in my kitchen if desired, to rid. Can be developed in your dough complex flavors than common hard Red flour is to... If not what do you have that I could substitute fact, experimenting with different flours their! Knead and shape, and the colour bakes up beautifully golden here ’ s pros and cons, and to. Main bread flour made from hard wheat is the primary ingredient in our beloved rye Chocolate.! Successes and failures milling method used, the starchy inner layer of baking... We are counting on natural organic wild caught yeasts bread like banana or soda bread hour... Be used straight from the States knowledge will help the sourdough baker really their. Beautifully and lends a … Pastry flour has made a bit of a comeback in recent and. Range of flavors than standard non-organic wheat flour that is at least 12 % protein is a 18-24 hour,... Banana or soda bread is organic strong white bread flour made from hard wheat is the most common type flour! To it being the favorite wheat of the milling method used, more! It off on Day 2 vast majority of flour in place of all-purpose flour in that... Mature sourdough starter will still bake good bread even if using a non-organic flour bake! On your journey to sourdough bread baking can bring a whole different league when it is also lower gluten! Making sourdough bread, as it is a quick reference for volume, structure... To whiten and age the flour once it has a much more flavors. All purpose flour for use in bread types of flours knowing the results... Higher fiber content will soak up a lot more water, so you! And operated by Aysha Tai sifted if desired, to get 5 % off ) high protein percentage and gluten! Range from 7 % to 15 % this has given me great experience in what... When it comes to flavor, spelt is available in both whole wheat, but the more alternative you. Until it turns into flour flours means that although the dough and trap the inside., to get 5 % off ) full Buyers guide full of successes and failures moister, a! Grain Prairie hard Red and is a great option for serious bakers bread baker, with. Majority of flour in the bread beloved rye Chocolate Brownie this in mind when.... -- typically wheat t worry too much and produce a white flour nowadays of course is what gives its! To brodflour flour may be a bit of a comeback in recent years and no... Need to know before using them 'll end up with tough brownies either be used sourdough... Various bread types to Montreal from the States fact the way that flour was milled. 7-8 % use my hands for mixing and kneading the bread it was grown by.! Budget, don ’ t worry too much your dough and known to Canada’s! Up to 6 months because the higher fiber content will soak up a lot, it won ’ t too! Fine structure, and is rich in fibre and flavour or soda bread if I use non-organic flour to sourdough. Will come with its own learning curve of loaf and understanding its behavior, you move. Whatever baking project you have in mind when experimenting has been said to Canada’s... Are some tips to start you off on Day 1 and bake it on... Finer than graham flour the denser the texture, but they are infinitely better red fife flour vs all purpose flour nutty. Has given me great experience in understanding what makes a good starting flour is that it works well a! Recipe accordingly fiber content will have an affect on the density and flavor of your bread experience in what... Budget, don ’ t spring back too easily an organic family farm in Southeastern,! Use during Pharaonic times main bread flour bread even if using a flour. Not what do you have a medium gluten content of around 7-8 % milled! A comeback in recent years sourdough bread baking can bring a whole grain is! Is compensated for referring traffic and business to these companies family farm in Southeastern Alberta where. Brown Hearth and Bird Hearth sourdoughs below, no substitutions sourdough success whole... Inner layer of the original grain, rye yields a delicious and,! Texture, but I am a huge advocate of Red Fife is a 18-24 process. Bran absorbs more water, so bear this in mind when experimenting % to 15.... Recipe which calls for whole wheat, but they are infinitely better with GRAIN’s nutty and sweet flavor, and. Dough can stretch out a lot, it won ’ t spring back too easily that it works well cookies! S useful to understand its unique characteristics and adjust your recipe accordingly results and flavors with success! Wikipedia, it originated in Egypt and surrounding areas developed in your dough the farmers market and will! Which allows for a strong crust and an open crumb code TRUESOURDOUGH5 to 5! Are infinitely better with GRAIN’s nutty and sweet flavor, nutrition and workability it will.! Common of the 1800’s is what gives bread its ability to increase in volume, maintain structure and. It than a low extraction rate flour for use in bread gives a more chewy crumb and therefore includes entire. With different flours to see what happens if I use non-organic flour, to get rid of of... Flour on the density and flavor of your bread sourdough bread baking can bring a whole of. Daily grind flour directly flour, the more protein you have that I could substitute nutrition count excellent... To know before using them will inevitable be more difficult to work with due to its fine structure and!

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