Hello from Brazil!
I don't think there is another brazilian (or portuguese speacher) here.
I don't have much time now, so I'll be brief. Here in Brazil we don't have a great (hehe) variety of flours, so I can find only two kinds of flour in the supermarket (with yeast and without yeast). I have a six months old sourdough starter (made when I've been to Rio - Yesss!!!) and I've been made a loaf every three or four days. The last is shown below. I made this just before going to work (6:30 am). Sorry, the photos were took at evening, so the light didn't help.
I hope you forgive my English mistakes (you can correct me. hehe).
P.S: I have a doubt. (Here I'll correct the previous information about the protein percentage: the protein level is 10%. Sorry people!! I'd made a mistake reading the package's informations). So I can't understand the difference between "All purpose flour", "plain flour" and "bread flour" I've read here and around.