{"id":387,"date":"2021-03-25T22:07:19","date_gmt":"2021-03-25T21:07:19","guid":{"rendered":"http:\/\/www.jeromepainlevain.fr\/?p=387"},"modified":"2021-04-11T22:49:10","modified_gmt":"2021-04-11T20:49:10","slug":"le-levain","status":"publish","type":"post","link":"https:\/\/www.jeromepainlevain.fr\/?p=387","title":{"rendered":"Le levain"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"357\" src=\"https:\/\/www.jeromepainlevain.fr\/wp-content\/uploads\/2021\/03\/i147815-levain.jpeg\" alt=\"\" class=\"wp-image-389\" srcset=\"https:\/\/www.jeromepainlevain.fr\/wp-content\/uploads\/2021\/03\/i147815-levain.jpeg 680w, https:\/\/www.jeromepainlevain.fr\/wp-content\/uploads\/2021\/03\/i147815-levain-300x158.jpeg 300w\" sizes=\"auto, (max-width: 680px) 100vw, 680px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" style=\"font-size:28px\">un m\u00e9lange de bact\u00e9ries et champignons<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Les bact\u00e9ries et levures pr\u00e9sentes dans la farine mais aussi dans l&rsquo;eau et l&rsquo;air,<strong> <\/strong>vont commencer leur processus de fermentation en pr\u00e9sence des glucide de la farine. Cette fermentation donne naissance au levain.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" style=\"font-size:28px\">Les levures, ce sont les bulle<\/h2>\n\n\n\n<p>Elles consomment une partie des glucides contenus dans la farine et produisent du gaz. Ces levures naturelles assurent la lev\u00e9e du pain.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" style=\"font-size:28px\">Les bact\u00e9ries, ce sont les ar\u00f4mes<\/h2>\n\n\n\n<p>Comme les levure , les bact\u00e9ries se nourrissent aussi de glucides et produisent des gaz (en moindre quantit\u00e9 que les levures), et surtout les r\u00e9sidus aromatiques, de l&rsquo;acide lactique et de l&rsquo;acide ac\u00e9tique. Ar\u00f4mes et les acides donnent au pain ses caract\u00e9ristiques gustatives si particuli\u00e8res<\/p>\n\n\n\n<p>La fermentation lente favorise  la dur\u00e9e de conservation du pain.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" style=\"font-size:28px\">Une culture d\u00e9licate<\/h2>\n\n\n\n<p>Organisme vivant , le levain est caract\u00e9ristique de chaque fournil selon: composition de la farine, temp\u00e9rature, la dur\u00e9e de fermentation entre deux rafra\u00eechis, humidit\u00e9 &#8230;<\/p>\n\n\n\n<p>C&rsquo;est le boulanger qui cultive son levain avant tout.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>un m\u00e9lange de bact\u00e9ries et champignons Les bact\u00e9ries et levures pr\u00e9sentes dans la farine mais aussi dans l&rsquo;eau et l&rsquo;air, vont commencer leur processus de fermentation en pr\u00e9sence des glucide de la farine. Cette fermentation donne naissance au levain. Les levures, ce sont les bulle Elles consomment une partie des glucides contenus dans la farine [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-387","post","type-post","status-publish","format-standard","hentry","category-non-classe"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.jeromepainlevain.fr\/index.php?rest_route=\/wp\/v2\/posts\/387","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jeromepainlevain.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jeromepainlevain.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jeromepainlevain.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jeromepainlevain.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=387"}],"version-history":[{"count":3,"href":"https:\/\/www.jeromepainlevain.fr\/index.php?rest_route=\/wp\/v2\/posts\/387\/revisions"}],"predecessor-version":[{"id":405,"href":"https:\/\/www.jeromepainlevain.fr\/index.php?rest_route=\/wp\/v2\/posts\/387\/revisions\/405"}],"wp:attachment":[{"href":"https:\/\/www.jeromepainlevain.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=387"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jeromepainlevain.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=387"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jeromepainlevain.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=387"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}