Como Fazer Pão Caseiro de Fermentação Natural e o Processo de como Fazer o Fermento Natural

🧐 Ever wondered what the REAL difference is between bread made with sourdough starter (levain) and bread made with fresh commercial yeast (baker's yeast)? Is the whole process of creating and maintaining a sourdough starter worth it? In this video, I'll take you on a complete journey: from day ZERO, creating our own sourdough starter from absolute zero, to the final moment when we compare, side-by-side, two beautiful loaves of bread – one with each type of starter. 📌 What you'll see in this video: PART 1: THE BIRTH OF LEVAIN (Sourdough Starter) Day-by-day Showing the detailed step-by-step process for you to create your own strong and active sourdough starter. 👉Recipe for sourdough bread (MOTHER DOUGH) 300 g of wheat flour (2 1/2 cups) 15 g of refined sugar (1 tablespoon) 10 g of powdered milk (1 tablespoon) 3 g of refined salt (1/2 teaspoon) 90 g of sourdough starter (3 tablespoons) 12 g of butter (1 tablespoon) 180 ml of water (+/- 1 cup, depending on the wheat flour) ----------------------------------------------------------------------------------------------- 👉Recipe for organic sourdough bread 300 g of wheat flour (2 1/2 cups) 15 g of refined sugar (1 tablespoon) 10 g of powdered milk (1 tablespoon) 3 g of refined salt (1/2 teaspoon) 5 g of dry yeast (1/2 packet) (or 15 g of fresh) 12 g of butter (1 tablespoon) 180 ml of water (+/- 1 cup, depending on the type of flour)