Fermentação Lenta X Fermentação natural são iguais?

🍞 Are slow fermentation and natural fermentation the same thing? This is one of the biggest questions in breadmaking today and also one of the biggest confusions in the market. Many breads are sold as "slow fermentation," leading consumers to believe it's natural fermentation. But is that true? In this live session, we'll separate facts from myths and understand, based on science, what really differentiates these two processes. You will learn: ✔ What slow fermentation is. ✔ What natural fermentation is. ✔ Why they are not synonyms. ✔ What happens inside a dough fermented with commercial yeast and with sourdough starter. ✔ The role of lactic acid bacteria. ✔ What FODMAPs are and why this subject has been so thoroughly studied. ✔ Which benefits have already been proven by science and which are still being researched. Our goal is not to create controversy or say that one method is "better" than another, but to explain, in a simple and evidence-based way, what really happens during each fermentation process. 📥 During the live stream you will also be able to download free supporting material comparing slow fermentation and natural fermentation, with the main concepts presented in this class. If you love baking and like to understand the science behind bread, this live stream is for you. Comment here, ask questions, share this live stream with anyone you think might enjoy it!