Hello from São Paulo, Brazil

Last March, my yeast was definitely born after 14 days of cultivation. I started with pineapple juice, organic flour and drinking water (not mineral). Today I can say that he is very strong, because every Thursday I fed him until then, despite having used part of him to freshen and make breads along the period.

In my country the culture of yeast bread is still very young. People don't have time for anything (especially in São Paulo) and prefer to buy industrial options. 

My wife and I recently decided to reduce consumption of industrial foods. Today we make our tomato sauce, breads, natural spices, italian pasta, cakes using fruits and organic flours, others.

Well, I hope to learn a lot with the discussions and with foruns coleagues. And I wait to help then with my short experience. I will post some bread pictures that I did.

- My first try (brown bread - disaster):

- Second - rustic bread with withe flour (it was better, however the crumb was embatted):

- Third ("The Shell" brown bread - disaster 2)

- Fourth rustic bread (...yes...I can)

- And the last threes that I made (all of them brown bread, however the last I used only 20% of brown flour)

Thank you and best regards.

Bismark Franco