The present invention specifically regards a method for making (fermented) bakery products in particular, but not only, bread with the exclusive use of whole wheat and semi-whole wheat flours, of soft wheat, hard wheat or spelt with low "force index", obtained with natural stone grindstones. Flours not admixed with any improver, not stabilized, not irradiated, not genetically modified (GMO), not genetically manipulated; mainly but not exclusively, of "ancient" grains. Where "ancient grains" indicates local (autochthonous) grains that have not undergone artificial modifications induced by man. Confectionary products are excluded. For producing bread, the method provides for the use of pure flours with a hydration higher than 70%. The method, for each flour type, defines the parameters and the criteria for the process so as to standardize it and make it repetitive. The new method provides for the use of the following ingredients: Li.Co.Li. (Starter in liquid form) exclusively made and refreshed with whole whea
