The video discusses the potential health risks of consuming bread made with biological yeast, especially for individuals with intestinal issues. It explains that biological yeast is a type of fungus that can disrupt the balance of good bacteria in the intestines. The speaker, Camila Vitorino, then demonstrates how to create natural wild yeast (levão) using ingredients like brown rice flour and coconut water, which is a healthier alternative for making bread. She also covers the fermentation process, the importance of using non-metallic containers, and provides tips for maintaining and feeding the yeast over time to ensure its longevity for future bread-making.
Here are the key facts extracted from the text:
1. The speaker is teaching how to make natural yeast, also known as "levão yeast" or "madrid".
2. The yeast is made from a mixture of brown rice flour and coconut water or pineapple juice.
3. The mixture is left to ferment for 24 hours in a glass jar.
4. The fermentation process is repeated for several days, with the addition of more rice flour and water each day.
5. After 5 days, the yeast is strong enough to be used to make bread.
6. To maintain the yeast, 50 grams of it must be kept in the refrigerator and fed with rice flour and water every 7 days.
7. The yeast can be used to make gluten-free bread.
8. The speaker recommends using a glass jar and a cloth to cover the yeast while it ferments.
9. The yeast should be stirred for 5 minutes every day during the fermentation process.
10. The yeast can be stored in the refrigerator for up to 7 days without being fed.
11. To feed the yeast, twice the amount of rice flour and water must be added to the yeast and stirred for 5 minutes.
12. The yeast can be used to make bread after it has been fed and left to ferment for 24 hours.