#levain — Public Fediverse posts

Belles alvéoles, belle acidité, et parfait avec une tartine de tomme aux fleurs ramenée du Forez. #pain #levain

#DimancheCalme (et pluvieux) #SilentSunday #cuisine #levain #pain #Chat #Cat

Le Conjoint s’est lancé dans la « fabrication » d’un levain 😋

#DimancheCalme (et pluvieux) #SilentSunday #cuisine #levain #pain #Chat #Cat

Le Conjoint s’est lancé dans la « fabrication » d’un levain 😋

#DimancheCalme (et pluvieux) #SilentSunday #cuisine #levain #pain #Chat #Cat

Le Conjoint s’est lancé dans la « fabrication » d’un levain 😋

#DimancheCalme (et pluvieux) #SilentSunday #cuisine #levain #pain #Chat #Cat

Le Conjoint s’est lancé dans la « fabrication » d’un levain 😋

Bonjour
« Comme le levain dans la pâte, la nouveauté du Royaume doit soulever la terre par l’Esprit du Christ. Elle doit se manifester par l’instauration de la justice dans les relations personnelles et sociales, économiques et internationales, sans jamais oublier qu’il n’y a pas de structure juste sans des humains qui veulent être justes » (Catéchisme de l’Eglise Catholique, nº 2.832) https://www.saintvincentdepaul-saintmalo.fr/pages/messes-st-preparation/messe-des-dimanches/textes-du-jour-notre-dame-d-alet.html #pain #levain #juste #Dieu #JésusChrist #bible #ParoledeDieu

I’ve been building this levain for over a week and I’m embarking on Ken Forkish’s Pain de Campagne tomorrow. I’m so excited #bread #baking #levain #bakergal

https://www.europesays.com/fi/153093/ Sanna Marin ja Joni-rakkaan brunssihetki Helsingissä – paljonpuhuvat kuvat #brunssi #Entertainment #FI #Finland #Finnish #Helsinki #JoniRakas #levain #ruoka_ja_juoma #SannaMarin #suhteet #Suomi #viihde

@eve j'ai suivi le #levain ce qui m’a permis de découvrir le site sourdought journey dédié à la fermentation du pain. Merci beaucoup

Depuis 2 mois, je m'essaye à faire du pain au levain, comme il est moins facile de trouver une bonne boulangerie au Japon (on en a une excellente à 10min en vélo, mais la flemme souvent, et c'est assez cher).

Et ben c'est que du bonheur. Je regrette quand même qu'on n'ait pas de vrai four (très rare ici), donc je fais avec la fonction four de notre micro-onde.

#pain #levain

Pain du Jour #levain
@hob

La vie d’un levain en tournée.
#ontour #levain #sourdough

Au revoir #bienne ! C’était fantastique!
@2bcompany

I've become obsessed with #fermentation but, like, organically. I mean, all these projects started pretty much independently within a matter of weeks before I fully realized the theme. #levain #sourdough #kimchi #tej #mead #perique #tobacco

Roggenbrot.

#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

Voici un #podcast Intéressant sur les #farines industrielles et le pain au #levain ! https://podcasts.apple.com/be/podcast/4-2-fermentations-rebelles/id1749945585?i=1000660437137&l=fr-FR

Nouvel essai de pain aux #graines torréfiées (lin, sésame, quinoa,…) farine T110 #blesanciens et #epeautre T65 , bon je me suis fort écarté de reste la recette originale, mais je garde en tête les proportions magiques: 1000 farine-600 eau-300 #levain (ou un cube de 42 g de levure fraîche)- 14 sel … suite ce soir !

Faire naitre et entretenir un levain : https://www.61degres.com/techniques/faire-naitre-et-entretenir-un-levain/

#levure #levures #levain #pain #panification #fermentation #faitMaison #cuisiner #boulangerie #joie

"Pour faire « lever » une pâte à pain, on ajoute aux ingrédients une petite quantité d'organismes vivants microscopiques (levures et/ou bactéries) qui, en se nourrissant des glucides présents dans la farine, produisent des bulles de gaz (CO2) qui assurent le gonflement du pain avant cuisson."

https://www.mnhn.fr/fr/quelle-est-la-difference-entre-levure-et-levain #mnhn #levure #levain #pain #panification #fermentation #faitMaison #cuisine #boulangerie

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

Personl lessons from baking sourdough #bread (beginner, 5th batch):

🏅 It's fun and immensely rewarding!

🍼 Care about your starter, but also be relaxed about it. Can leave it in the fridge a few days.

🥖 Change/mix flours

⏳ Proving time matters. Not absolute. Experiment with your own conditions. Too much = too big, non-homogeneous "bubbles".

🔥 You need a good oven, starting as hot as you can.

👍 This guy's method is a good start: https://invidio.us/watch?v=2FVfJTGpXnU

#LearnEveryday #Fermentation #levain

Do you baguette ? #levain #levure #faitMaison https://instagr.am/p/CdC2lSBorOu/

C'est quand, le p'tit déj ? 😋😋😋 #homeMade #faitMaison #levain #sourdough #levure #yeast https://instagr.am/p/CbLgRGxolPh/

On ne résiste pas à l'appel de la fougasse 😋😋 #levain #levure #homeMade https://instagr.am/p/CKOzRVLBbal/

Roggenbrot.

#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram

Roggenbrot.

#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram

Roggenbrot.

#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram

Roggenbrot.

#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram

#cuisine #solaire
4ème #pain au raisin au #levain de 450g en pousse lente (pâte faite le soir et enfournée à 11h) cuit au #foursolaire depuis le début d'octobre.

J'en fais un par jour, ça me permet de rentabiliser le rafraîchi quotidien et j'ai fait en sorte que la préparation totale (du moment où je sort les accessoires jusqu'au au nettoyage du plan de travail) me prenne 10mn le soir après avoir couché les enfants.

La cuisson met environ 1h sans avoir besoin de recaller la parabole.

#cuisine #solaire
4ème #pain au raisin au #levain de 450g en pousse lente (pâte faite le soir et enfournée à 11h) cuit au #foursolaire depuis le début d'octobre.

J'en fais un par jour, ça me permet de rentabiliser le rafraîchi quotidien et j'ai fait en sorte que la préparation totale (du moment où je sort les accessoires jusqu'au au nettoyage du plan de travail) me prenne 10mn le soir après avoir couché les enfants.

La cuisson met environ 1h sans avoir besoin de recaller la parabole.

#cuisine #solaire
4ème #pain au raisin au #levain de 450g en pousse lente (pâte faite le soir et enfournée à 11h) cuit au #foursolaire depuis le début d'octobre.

J'en fais un par jour, ça me permet de rentabiliser le rafraîchi quotidien et j'ai fait en sorte que la préparation totale (du moment où je sort les accessoires jusqu'au au nettoyage du plan de travail) me prenne 10mn le soir après avoir couché les enfants.

La cuisson met environ 1h sans avoir besoin de recaller la parabole.

#cuisine #solaire
4ème #pain au raisin au #levain de 450g en pousse lente (pâte faite le soir et enfournée à 11h) cuit au #foursolaire depuis le début d'octobre.

J'en fais un par jour, ça me permet de rentabiliser le rafraîchi quotidien et j'ai fait en sorte que la préparation totale (du moment où je sort les accessoires jusqu'au au nettoyage du plan de travail) me prenne 10mn le soir après avoir couché les enfants.

La cuisson met environ 1h sans avoir besoin de recaller la parabole.

#cuisine #solaire
4ème #pain au raisin au #levain de 450g en pousse lente (pâte faite le soir et enfournée à 11h) cuit au #foursolaire depuis le début d'octobre.

J'en fais un par jour, ça me permet de rentabiliser le rafraîchi quotidien et j'ai fait en sorte que la préparation totale (du moment où je sort les accessoires jusqu'au au nettoyage du plan de travail) me prenne 10mn le soir après avoir couché les enfants.

La cuisson met environ 1h sans avoir besoin de recaller la parabole.

Nouvel essai de pain aux #graines torréfiées (lin, sésame, quinoa,…) farine T110 #blesanciens et #epeautre T65 , bon je me suis fort écarté de reste la recette originale, mais je garde en tête les proportions magiques: 1000 farine-600 eau-300 #levain (ou un cube de 42 g de levure fraîche)- 14 sel … suite ce soir !

Nouvel essai de pain aux #graines torréfiées (lin, sésame, quinoa,…) farine T110 #blesanciens et #epeautre T65 , bon je me suis fort écarté de reste la recette originale, mais je garde en tête les proportions magiques: 1000 farine-600 eau-300 #levain (ou un cube de 42 g de levure fraîche)- 14 sel … suite ce soir !

Nouvel essai de pain aux #graines torréfiées (lin, sésame, quinoa,…) farine T110 #blesanciens et #epeautre T65 , bon je me suis fort écarté de reste la recette originale, mais je garde en tête les proportions magiques: 1000 farine-600 eau-300 #levain (ou un cube de 42 g de levure fraîche)- 14 sel … suite ce soir !

#TIL Je découvre qu'il y a une bibliothèque unique au monde qui conserve et répertorie des centaines de levains différents, venant du monde entier. Et c'est à St VIth, en #Belgique

https://12ft.io/proxy?q=http://www.levif.be/vivifiant/positif/a-saint-vith-une-bibliotheque-pour-retrouver-le-pain-perdu

#Levain #Sourdough #MasaMadre

& entre-temps, pourquoi ne pas faire quelques petits pains au levain ? Mmmh ?

Du coup, ça sent :
1/ le #levain
2/ le pain cuit
3/ le laurier du #shampooing

Que du naturel, oh que oui, et beaucoup de fait maison... même l'hydrolat de laurier est de nos petites mains ! Je vous en parlerai dans pas longtemps, parce que "février, c'est distillation du laurier".

#bread #painaulevain

& entre-temps, pourquoi ne pas faire quelques petits pains au levain ? Mmmh ?

Du coup, ça sent :
1/ le #levain
2/ le pain cuit
3/ le laurier du #shampooing

Que du naturel, oh que oui, et beaucoup de fait maison... même l'hydrolat de laurier est de nos petites mains ! Je vous en parlerai dans pas longtemps, parce que "février, c'est distillation du laurier".

#bread #painaulevain

Faire naitre et entretenir un levain : https://www.61degres.com/techniques/faire-naitre-et-entretenir-un-levain/

#levure #levures #levain #pain #panification #fermentation #faitMaison #cuisiner #boulangerie #joie

Faire naitre et entretenir un levain : https://www.61degres.com/techniques/faire-naitre-et-entretenir-un-levain/

#levure #levures #levain #pain #panification #fermentation #faitMaison #cuisiner #boulangerie #joie

Faire naitre et entretenir un levain : https://www.61degres.com/techniques/faire-naitre-et-entretenir-un-levain/

#levure #levures #levain #pain #panification #fermentation #faitMaison #cuisiner #boulangerie #joie