From this video - https://youtu.be/15QrVhqCYJw?si=zAnFfa11sgmsuSTq
To create the lievito madre, he uses Farina Manitoba + Farina 0 at each step and also for the refreshments. I'm just wondering why this is done instead of using just one type of flour such as Manitoba flour. I've seen another video which also does the same thing.
Can it be done with only one type i.e. Manitoba flour?
Using just Manitoba will be fine. The mix of flours might be in the interest of cost with Manitoba typically demanding a higher price. Or the reason could be justified with Type 0 being more fermentable and Manitoba providing extra gluten.