Every (or almost) Brazilian is a fan of good cheese bread, aka Pão de Queijo. There are thousands of recipes out there, some call for sweet tapioca starch, others for sour starch. But do you know the difference between them? We will explain to you step by step how each one is made and how they work in the recipe.Both tapioca flours are derived from cassava. When grated, it releases a whitish liquid that contains a lot of starch, also known as "cassava starch".To produce sweet cassava starch, simply dry this liquid extracted from cassava and it is ready. A quick and easy process, it has a mild flavor and offers elasticity that resembles cheese when melted. When used in recipes, it makes a soft, round and elastic cheese bread.Sour tapioca starch goes through a fermentation process, the liquid extracted from grated cassava is preserved for up to 40 days and is then dried, providing a more acidic flavor.After drying, the appearance of both starches is the same, but when applied to recipes it makes a harder cheese bread, when baked it becomes more misshapen and carries a more intense flavor. Unlike the sweet one, it is not elastic and leaves those “bubbles” inside the dough, not to mention its crunchiness.When mixed in the recipe, each one has its own characteristics, which can vary according to the proportions, that is, the more sweet cassava starch you add, the softer it gets, and the more sour added, the firmer it gets. Font: https://www.terra.com.br/vida-e-estilo/degusta/polvilho-doce-ou-polvilho-azedo-voce-sabe-qual-e-a-diferenca,2f42c93ba6f22beea36a322b35d582102zt8ockk.html
