{"id":3635,"date":"2018-04-11T13:20:58","date_gmt":"2018-04-11T12:20:58","guid":{"rendered":"http:\/\/www.moi-gourmande-oui-et-alors.com\/?p=3635"},"modified":"2020-04-11T15:40:32","modified_gmt":"2020-04-11T14:40:32","slug":"levain-liquide-deric-kayser","status":"publish","type":"post","link":"http:\/\/www.moi-gourmande-oui-et-alors.com\/?p=3635","title":{"rendered":"LEVAIN LIQUIDE D&rsquo;\u00c9RIC KAYSER"},"content":{"rendered":"<p style=\"text-align: justify;\">Nous avons tendance \u00e0 n&rsquo;utiliser que de la levure de boulanger pour faire nos pains maison&#8230; Fra\u00eeche, s\u00e8che, instantan\u00e9e&#8230; Mais l&rsquo;utilisation d&rsquo;un levain permet d&rsquo;avoir des pains mieux \u00e9quilibr\u00e9s. \u00c9ric KAYSER nous explique dans son livre \u00ab\u00a0Le Larousse du Pain\u00a0\u00bb, la fa\u00e7on d&rsquo;obtenir un levain liquide tr\u00e8s facilement. Il faut juste penser \u00e0 le nourrir r\u00e9guli\u00e8rement pour qu&rsquo;il reste actif&#8230; Un peu comme les Tamagotchi\u00ae de notre enfance. J&rsquo;ai appel\u00e9 le mien, Arthur&#8230; Oui&#8230; quitte \u00e0 le nourrir, autant lui donner un petit nom, non?<\/p>\n<p><a href=\"http:\/\/www.moi-gourmande-oui-et-alors.com\/wp-content\/uploads\/2020\/04\/LEVAIN-LIQUIDE.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3636\" src=\"http:\/\/www.moi-gourmande-oui-et-alors.com\/wp-content\/uploads\/2020\/04\/LEVAIN-LIQUIDE.jpg\" alt=\"\" width=\"470\" height=\"705\" srcset=\"http:\/\/www.moi-gourmande-oui-et-alors.com\/wp-content\/uploads\/2020\/04\/LEVAIN-LIQUIDE.jpg 470w, http:\/\/www.moi-gourmande-oui-et-alors.com\/wp-content\/uploads\/2020\/04\/LEVAIN-LIQUIDE-200x300.jpg 200w\" sizes=\"(max-width: 470px) 100vw, 470px\" \/><\/a><\/p>\n<h1 style=\"text-align: justify;\">INGR\u00c9DIENTS :<\/h1>\n<h4 style=\"text-align: justify;\"><span style=\"text-decoration: underline;\">Pour 500 g environ de levain<\/span>&nbsp;:<\/h4>\n<ul style=\"text-align: justify;\">\n<li>20 g + 40 g + 80 g de farine de seigle T80, 130 ou 170<\/li>\n<li>20 g + 40 g + 80 g + 100 g d&rsquo;eau<\/li>\n<li>5 g + 5 g de miel<\/li>\n<li>100 g de farine de bl\u00e9 T 55 ou 65<\/li>\n<\/ul>\n<p><span style=\"color: #ef94ca;\"><strong><span style=\"text-decoration: underline;\">Temp\u00e9rature<\/span> :&nbsp;<\/strong><\/span>Temp\u00e9rature ambiante<\/p>\n<h1 style=\"text-align: justify;\">RECETTE :<\/h1>\n<h4 style=\"text-align: justify;\"><span style=\"text-decoration: underline;\">JOUR 1<\/span>&nbsp;:<\/h4>\n<ol style=\"text-align: justify;\">\n<li>Dans un bol, m\u00e9langer 20 g de farine de seigle + 5 g de miel + 20 g d&rsquo;eau.<\/li>\n<li>M\u00e9langer, puis couvrir d&rsquo;un linge propre.<\/li>\n<li>Laisser travailler 24 heures \u00e0 temp\u00e9rature ambiante, ou proche d&rsquo;une source de chaleur s&rsquo;il fait froid.<\/li>\n<\/ol>\n<h4 style=\"text-align: justify;\"><span style=\"text-decoration: underline;\">JOUR 2<\/span>&nbsp;:<\/h4>\n<ol style=\"text-align: justify;\">\n<li>Dans un plus grand r\u00e9cipient, m\u00e9langer 40 g de farine de seigle + 5 g de miel + 40 g d&rsquo;eau.<\/li>\n<li>Incorporer la pr\u00e9paration de la veille.<\/li>\n<li>M\u00e9langer, puis couvrir d&rsquo;un linge propre.<\/li>\n<li>Laisser travailler 24 heures \u00e0 temp\u00e9rature ambiante, ou proche d&rsquo;une source de chaleur s&rsquo;il fait froid.<\/li>\n<li>Vous avez \u00ab\u00a0rafra\u00eechit\u00a0\u00bb votre levain.<\/li>\n<\/ol>\n<h4 style=\"text-align: justify;\"><span style=\"text-decoration: underline;\">JOUR 3<\/span>&nbsp;:<\/h4>\n<ol style=\"text-align: justify;\">\n<li style=\"text-align: justify;\">Dans un plus grand r\u00e9cipient, m\u00e9langer 80 g de farine de seigle + 80 g d&rsquo;eau.<\/li>\n<li style=\"text-align: justify;\">Incorporer la pr\u00e9paration de la veille.<\/li>\n<li style=\"text-align: justify;\">M\u00e9langer, puis couvrir d&rsquo;un linge propre.<\/li>\n<li style=\"text-align: justify;\">Laisser travailler 24 heures \u00e0 temp\u00e9rature ambiante, ou proche d&rsquo;une source de chaleur s&rsquo;il fait froid.<\/li>\n<\/ol>\n<h4 style=\"text-align: justify;\"><span style=\"text-decoration: underline;\">JOUR 4<\/span>&nbsp;:<\/h4>\n<ol style=\"text-align: justify;\">\n<li>Dans un plus grand r\u00e9cipient, m\u00e9langer 100 g de farine de bl\u00e9 + 100 g d&rsquo;eau.<\/li>\n<li>Incorporer la pr\u00e9paration de la veille.<\/li>\n<li>M\u00e9langer. Votre levain dit de \u00ab\u00a0tout point\u00a0\u00bb est pr\u00eat. C&rsquo;est un levain dit liquide. Sa consistance est proche de celle d&rsquo;une p\u00e2te \u00e0 cr\u00eapes\/pancakes.<\/li>\n<li>Vous avez \u00ab\u00a0rafra\u00eechit\u00a0\u00bb votre levain.<\/li>\n<\/ol>\n<h4 style=\"text-align: justify;\"><span style=\"text-decoration: underline;\">ENTRETIEN DE VOTRE LEVAIN<\/span>&nbsp;:<\/h4>\n<ol style=\"text-align: justify;\">\n<li>Le levain reste actif environ 3 jours. Il faut donc le \u00ab\u00a0rafra\u00eechir\u00a0\u00bb tous les 3 jours, en ajoutant \u00e0 la quantit\u00e9 de levain restant, la moiti\u00e9 de son poids en \u00ab\u00a0eau + farine\u00a0\u00bb.<\/li>\n<li>Si vous ne nourrissez pas votre levain tous les 3 jours, il mourra.<\/li>\n<li>Si la temp\u00e9rature ambiante est trop \u00e9lev\u00e9e ou si vous n&rsquo;utilisez pas votre levain de fa\u00e7on r\u00e9guli\u00e8re, le mettre au r\u00e9frig\u00e9rateur dans un contenant ferm\u00e9 herm\u00e9tiquement.<\/li>\n<\/ol>\n<div style=\"text-align: justify;\"><a href=\"http:\/\/www.moi-gourmande-oui-et-alors.com\/wp-content\/uploads\/2014\/05\/INFINI-BLOG.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2276\" src=\"http:\/\/www.moi-gourmande-oui-et-alors.com\/wp-content\/uploads\/2014\/05\/INFINI-BLOG.jpg\" alt=\"INFINI BLOG\" width=\"71\" height=\"49\"><\/a><\/div>\n<p style=\"text-align: justify;\"><span style=\"color: #ef94ca;\"><strong><span style=\"text-decoration: underline;\">MA GA\u00cbLLE TOUCH&rsquo;<\/span> :<\/strong> <\/span>Pour \u00ab\u00a0rafra\u00eechir\u00a0\u00bb, c&rsquo;est \u00e0 dire, nourrir votre levain, vous devez ajouter \u00e0 la quantit\u00e9 de levain restant, la moiti\u00e9 de son poids en \u00ab\u00a0eau + farine\u00a0\u00bb. C&rsquo;est \u00e0 dire que, s&rsquo;il vous reste 300 g de levain, il faudra rajouter 75 g de farine + 75 g d&rsquo;eau, soit 150 g, la moiti\u00e9 de son poids.<\/p>\n<p style=\"text-align: justify;\">(<em><span style=\"text-decoration: underline;\">Source<\/span> : <span style=\"color: #ff99cc;\"><a style=\"color: #ff99cc;\" href=\"https:\/\/livre.fnac.com\/a10086281\/Eric-Kayser-Le-Larousse-du-Pain#omnsearchpos=1\">\u00c9ric KAYSER, Le LAROUSSE du PAIN<\/a><\/span><\/em>)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nous avons tendance \u00e0 n&rsquo;utiliser que de la levure de boulanger pour faire nos pains maison&#8230; Fra\u00eeche, s\u00e8che, instantan\u00e9e&#8230; Mais l&rsquo;utilisation d&rsquo;un levain permet d&rsquo;avoir des pains mieux \u00e9quilibr\u00e9s. \u00c9ric KAYSER nous explique dans son livre \u00ab\u00a0Le Larousse du Pain\u00a0\u00bb, la fa\u00e7on d&rsquo;obtenir un levain liquide tr\u00e8s facilement. Il faut juste penser \u00e0 le nourrir&#8230;<\/p>\n<p><a class=\"more-link\" href=\"http:\/\/www.moi-gourmande-oui-et-alors.com\/?p=3635\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":3636,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[21],"tags":[529,528,284,526,527,103,35],"class_list":{"0":"post-3635","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cote-boulangerie","8":"tag-boulange","9":"tag-eric-kayser","10":"tag-kayser","11":"tag-levain","12":"tag-levain-liquide","13":"tag-pain","14":"tag-viennoiseries","15":"entry"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/www.moi-gourmande-oui-et-alors.com\/wp-content\/uploads\/2020\/04\/LEVAIN-LIQUIDE.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6LhHI-WD","jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.moi-gourmande-oui-et-alors.com\/index.php?rest_route=\/wp\/v2\/posts\/3635"}],"collection":[{"href":"http:\/\/www.moi-gourmande-oui-et-alors.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.moi-gourmande-oui-et-alors.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.moi-gourmande-oui-et-alors.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.moi-gourmande-oui-et-alors.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3635"}],"version-history":[{"count":1,"href":"http:\/\/www.moi-gourmande-oui-et-alors.com\/index.php?rest_route=\/wp\/v2\/posts\/3635\/revisions"}],"predecessor-version":[{"id":3637,"href":"http:\/\/www.moi-gourmande-oui-et-alors.com\/index.php?rest_route=\/wp\/v2\/posts\/3635\/revisions\/3637"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.moi-gourmande-oui-et-alors.com\/index.php?rest_route=\/wp\/v2\/media\/3636"}],"wp:attachment":[{"href":"http:\/\/www.moi-gourmande-oui-et-alors.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3635"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.moi-gourmande-oui-et-alors.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3635"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.moi-gourmande-oui-et-alors.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3635"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}