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Back to the natural

  •  April 6, 2020

Back to the natural

Certainly not the brioche. When Christ divided the bread, He had a beautiful piece of pain au levain. In the wave of natural foods, bread goes back in time to become healthier.

The recipe for natural bread has always been something mysterious. As it's hard work to do, we have long opted for the convenience of traditional French bread - which is traditionally low in nutrients and high in simple carbohydrates. Simple carbohydrates are easily digested and raise blood sugar levels faster.

Fruit of artisan bakery, without the addition of chemicals, the bread of fashion has been made since ancient times. And in the same way, from the natural fermentation process - which uses the levain, a kind of live yeast, in place of chemical yeast. Yeast (Saccharomyces cerevisiae) acts as a growth and flavoring agent, either alone or in association with other microorganisms such as lactic bacteria.

The result is a bread with a thicker, crunchy and high-fiber bread that is very important to your diet as it helps control satiety. It is also a good source of complex carbohydrates, which ensures energy for the day and has B vitamins.

Some bakeries are already starting to offer natural bread. Also new businesses are being created keeping an eye on the trend. However, since the search is for the natural, it is best to get your hands dirty. Literally. The book recently launched, Pão Nosso - Homemade Recipes with Natural Yeast, by restaurant critic Luiz Américo Camargo, from the newspaper The State of S. Paulo. Here you can find recipes for dozens of old-fashioned breads: wholemeal, walnut, olive, manioc, baguette and even panettone. Read an excerpt on the website of the publishing company Companhia das Letras. Or follow the author's interview for CBN radio.

Since this is a healthy option, how about practicing this advantageous exchange? It is also worth remembering my tip on how to “lose weight” the bagel.

Back to the natural

In Sao Paulo, Mr. Baker supplies breads made from levain in the neighborhood of Itaim

Back to the natural

In Rio, Frenchman Dominique Guerin opened his bakery in Copacabana

Watch the video that teaches how to make the recipe.

Nightmares on Wax - Back To Nature ft. Kuauhtli Vasquez, Wixarika Tribe (April 2020)