<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[Moenda]]></title><description><![CDATA[Moenda]]></description><link>https://www.moenda.pt/blog</link><generator>RSS for Node</generator><lastBuildDate>Mon, 15 Jun 2026 16:44:10 GMT</lastBuildDate><atom:link href="https://www.moenda.pt/blog-feed.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[We don't make the bread.]]></title><description><![CDATA[There's a comfortable—and mistaken—idea that we make bread. In natural fermentation, this is not true. From a scientific point of view, what we call "making bread" is the management of a complex biological system. Wild yeasts and lactic acid bacteria—mostly from the genera Saccharomyces and Lactobacillus —metabolize the sugars in the flour, producing carbon dioxide, organic acids, and aromatic compounds. These microorganisms structure the dough, develop the flavor, and initiate transformation...]]></description><link>https://www.moenda.pt/en/post/we-don-t-make-the-bread</link><guid isPermaLink="false">6a2c0a9df9aafe48baec4512</guid><pubDate>Fri, 12 Jun 2026 13:33:24 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/ac194e_ae983b49d9d04a24a90ec6f59bc96a37~mv2.jpg/v1/fit/w_1000,h_683,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>infobolosofia</dc:creator></item><item><title><![CDATA[O pão não é feito por nós]]></title><description><![CDATA[Há uma ideia confortável — e errada — de que fazemos pão. Na fermentação natural, isso não é verdade. Do ponto de vista científico, o que chamamos “fazer pão” é a gestão de um sistema biológico complexo. Leveduras selvagens e bactérias ácido-lácticas — maioritariamente dos géneros Saccharomyces e Lactobacillus — metabolizam os açúcares da farinha, produzindo dióxido de carbono, ácidos orgânicos e compostos aromáticos. São estes microrganismos que estruturam a massa, desenvolvem o sabor e...]]></description><link>https://www.moenda.pt/post/benef%C3%ADcios-do-p%C3%A3o-de-fermenta%C3%A7%C3%A3o-lenta</link><guid isPermaLink="false">69aeeca1053d59350a13fea3</guid><pubDate>Mon, 09 Mar 2026 15:52:31 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/ac194e_ae983b49d9d04a24a90ec6f59bc96a37~mv2.jpg/v1/fit/w_1000,h_683,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>infobolosofia</dc:creator></item></channel></rss>