{"id":524,"date":"2026-05-14T16:05:48","date_gmt":"2026-05-14T14:05:48","guid":{"rendered":"https:\/\/blogs.churlaud.com\/cuisine\/?p=524"},"modified":"2026-05-14T16:05:49","modified_gmt":"2026-05-14T14:05:49","slug":"le-levain","status":"publish","type":"post","link":"https:\/\/blogs.churlaud.com\/cuisine\/2026\/05\/14\/le-levain\/","title":{"rendered":"Le levain"},"content":{"rendered":"\n

Et le levain \u00e7a se fait comment?<\/em><\/strong><\/p>\n\n\n\n

J’utilise uniquement de la farine T110 bio. J’ai essay\u00e9 de la \u00ab\u00a0pas bio\u00a0\u00bb, de la T65… \u00e7a ne marchait pas bien.<\/p>\n\n\n\n

Le cr\u00e9er<\/strong>
J0: <\/strong>Mettre 10g de farine, 10g d’eau. Bien m\u00e9langer (\u00e7a doit \u00eatre homog\u00e8ne). Couvrir et laisser \u00e0 temp\u00e9rature ambiante. Attention \u00e0 ne pas le fermer herm\u00e9tiquement: le levain a besoin de respirer. Il faut juste \u00e9viter que des insectes tombent dedans… un couvercle pos\u00e9 dessus c’est tr\u00e8s bien.
J1:<\/strong> Ajouter 10g de farine, 10g d’eau. Bien m\u00e9langer. Couvrir et laisser \u00e0 temp\u00e9rature ambiante.
J2:<\/strong> Ajouter 20g de farine, 20g d’eau. Bien m\u00e9langer, couvrir, blabalaba
J3:<\/strong> Retirer (et jeter) la moiti\u00e9 (40g) et ajouter 20g de farine, 20g d’eau. Bien m\u00e9langer…
Jx:<\/strong> Retirer (et jeter) la moiti\u00e9 (40g) et ajouter 20g de farine, 20g d’eau. Bien m\u00e9langer… Faire cela jusqu’\u00e0 ce que le levain fasse des bonnes bulles et devienne un peu \u00e9pais. Cela peut prendre 7 \u00e0 15 jours.
Quand il bulle bien, il est vivant !<\/p>\n\n\n\n

L’utiliser<\/strong>
On part d’un levain \u00ab\u00a0vivant\u00a0\u00bb.
Doubler sa masse : par exemple, s’il fait 80g, ajouter 40g de farine, 40g d’eau. Bien m\u00e9langer et le laisser reposer.
Apr\u00e8s 7 \u00e0 12h, il devient un peu \u00e9pais avec des bulles: prendre la quantit\u00e9 n\u00e9cessaire et lui redonner \u00e0 manger (10 \u00e0 20g de farine et autant d’eau).
En g\u00e9n\u00e9ral, quand j’ai fait mon pain (ou plusieurs : je m’arrange pour que le levain ait le bon poids) il ne me reste que 20 \u00e0 40g de levain.<\/p>\n\n\n\n

Le maintenir<\/strong>
Quand il est vivant, je le nourris de 20g tous les 2-3 jours, puis je le double 12h avant de faire le pain.
Quand on part longtemps (\u00e0 partir de 4j) je le mets au frigo, puis il faut le re-nourrir 2 jours avant de s’en servir.
Tous les mois \u00e0 peu pr\u00e8s je change le contenant pour le laver et surtout bien le rincer.<\/p>\n\n\n\n

Les odeurs<\/strong>
Le levain c’est de la fermentation. Quand il est bien nourri, il a une odeur de yaourt. Plus il a faim, plus il sent le vinaigre. Parfois \u00e7a pue vraiment : c’est pas grave, il suffit de bien le nourrir et un ou deux jours, il sera \u00e0 nouveau bien.<\/p>\n\n\n\n

Quand le jeter?<\/strong>
\u00c7a ne m’est arriv\u00e9 qu’une fois jusqu’\u00e0 pr\u00e9sent: il y avait des t\u00e2ches noires sur les bords => Le moisi c’est pas normal et c’est dangereux. On ne prend pas de risque et on repart de z\u00e9ro.
<\/p>\n","protected":false},"excerpt":{"rendered":"

Et le levain \u00e7a se fait comment? J’utilise uniquement de la farine T110 bio. J’ai essay\u00e9 de la \u00ab\u00a0pas bio\u00a0\u00bb, de la T65… \u00e7a ne marchait pas bien. Le cr\u00e9erJ0: Mettre 10g de farine, 10g d’eau. Bien m\u00e9langer (\u00e7a doit \u00eatre homog\u00e8ne). Couvrir et laisser \u00e0 temp\u00e9rature ambiante. Attention \u00e0 ne pas le fermer herm\u00e9tiquement: […]<\/p>\n","protected":false},"author":8,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":0,"footnotes":""},"categories":[10,28,27],"tags":[113,111],"class_list":["post-524","post","type-post","status-publish","format-standard","hentry","category-dessert","category-gouter","category-plat-principal","tag-farine","tag-pain"],"yoast_head":"\nLe levain - Cuisine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.churlaud.com\/cuisine\/2026\/05\/14\/le-levain\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le levain - Cuisine\" \/>\n<meta property=\"og:description\" content=\"Et le levain \u00e7a se fait comment? J’utilise uniquement de la farine T110 bio. J’ai essay\u00e9 de la \u00ab\u00a0pas bio\u00a0\u00bb, de la T65… \u00e7a ne marchait pas bien. Le cr\u00e9erJ0: Mettre 10g de farine, 10g d’eau. Bien m\u00e9langer (\u00e7a doit \u00eatre homog\u00e8ne). Couvrir et laisser \u00e0 temp\u00e9rature ambiante. 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