{"id":7012,"date":"2022-04-11T09:21:29","date_gmt":"2022-04-11T09:21:29","guid":{"rendered":"https:\/\/www.ankarsrum.com\/fr\/?p=7012"},"modified":"2022-04-11T09:21:29","modified_gmt":"2022-04-11T09:21:29","slug":"la-levure","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/ch-fr\/la-levure\/","title":{"rendered":"La levure"},"content":{"rendered":"Levure fraiche \r\nLa levure fraiche est un champignon vivant qui doit \u00eatre conserv\u00e9 au r\u00e9frig\u00e9rateur \u00e0 une temp\u00e9rature maximum de 6-7 \u00b0C.\r\nPour les recettes de pain, il faut dissoudre la levure fraiche dans un liquide ti\u00e8de*\r\n (environ 37 \u00b0C) avant d\u2019ajouter les ingr\u00e9dients restants. Attention \u00e0 partir de 50 \u00b0C, la levure meurt.\r\nPendant la fermentation \u00e0 froid, la quantit\u00e9 de levure fraiche est r\u00e9duite et le liquide doit \u00eatre environ \u00e0 10\u00b0C. La quantit\u00e9 de levure n\u00e9cessaire pour la fermentation \u00e0 froid doit \u00eatre r\u00e9duite de moiti\u00e9 par rapport \u00e0 la fermentation traditionnelle. La quantit\u00e9 exacte de levure d\u00e9pend du temps de fermentation.\r\n\r\nLevure s\u00e8che \r\nLa levure s\u00e8che se conserve \u00e0 temp\u00e9rature ambiante et contrairement \u00e0 la levure fraiche, elle se conserve longtemps. Pour les recettes de pain, la levure s\u00e8che est d\u2019abord m\u00e9lang\u00e9e \u00e0 de la farine dans le bol avant de reposer une dizaine de minutes.\r\n\r\nAjoutez ensuite le liquide ti\u00e8de (environ 37\u00b0C) puis les autres ingr\u00e9dients.\r\nPendant la fermentation \u00e0 froid, la quantit\u00e9 de levure est r\u00e9duite et le liquide doit \u00eatre environ \u00e0 10\u00b0C. La quantit\u00e9 de levure n\u00e9cessaire pour la fermentation \u00e0 froid doit \u00eatre r\u00e9duite de moiti\u00e9 par rapport \u00e0 la fermentation traditionnelle. La quantit\u00e9 exacte de levure d\u00e9pend du temps de fermentation.\r\n\r\nLevure pour p\u00e2tes sucr\u00e9es \r\nIl existe des alternatives \u00e0 la levure fraiche et \u00e0 la levure s\u00e8che pour la cuisson des pains sucr\u00e9s comme les brioches. Les pains sucr\u00e9s sont d\u00e9finis comme ceux dont la p\u00e2te contient plus de 2.5 cuill\u00e8res \u00e0 soupe d\u2019agent sucrant pour 400 ml de farine. \r\n\r\nRemplacer la levure \r\nUn sachet de levure fraiche 50 g peut \u00eatre remplac\u00e9 par un sachet de levure s\u00e8che ( 14 g ).\r\nRappelez-vous que les levures se dissolvent de mani\u00e8re diff\u00e9rentes.\r\n\r\nTemp\u00e9rature \r\nLa levure fraiche doit \u00eatre conserv\u00e9e au r\u00e9frig\u00e9rateur id\u00e9alement entre 0 et 3,5 \u00b0 C mais elle peut supporter des temp\u00e9rature allant jusqu\u2019\u00e0 7-8 degr\u00e8s.\r\nLa meilleure temp\u00e9rature de levure pour une p\u00e2te est 25-27 \u00b0C tandis que le liquide doit \u00eatre \u00e0 36-37 degr\u00e8s. A 50 \u00b0C la levure meure. La levure ne doit pas \u00eatre congel\u00e9e car les cellules meurrent.\r\n\r\nStockage\r\nLa levure fraiche doit \u00eatre conserv\u00e9e au r\u00e9frig\u00e9rateur et la levure s\u00e8che \u00e0 temp\u00e9rature ambiante. \r\n\r\n\r\n\r\n* le liquide de la p\u00e2te est celui que vous utilisez pour la pr\u00e9paration le lait ou l\u2019eau.\r\n","protected":false},"excerpt":{"rendered":"

La levure fraiche est un champignon vivant qui doit \u00eatre conserv\u00e9 au r\u00e9frig\u00e9rateur \u00e0 une temp\u00e9rature maximum de 6-7 \u00b0C.<\/p>\n","protected":false},"author":23,"featured_media":7013,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","editor_notices":[],"footnotes":""},"categories":[26],"tags":[],"knowledge_bank_type":[],"class_list":["post-7012","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-expert"],"acf":[],"yoast_head":"\nLa levure - Ankarsrum Switzerland French<\/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:\/\/www.ankarsrum.com\/ch-fr\/la-levure\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La levure\" \/>\n<meta property=\"og:description\" content=\"La levure fraiche est un champignon vivant qui doit \u00eatre conserv\u00e9 au r\u00e9frig\u00e9rateur \u00e0 une temp\u00e9rature maximum de 6-7 \u00b0C.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ankarsrum.com\/ch-fr\/la-levure\/\" \/>\n<meta property=\"og:site_name\" content=\"Ankarsrum Switzerland French\" \/>\n<meta property=\"article:published_time\" content=\"2022-04-11T09:21:29+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ankarsrum.com\/ch-fr\/wp-content\/uploads\/sites\/69\/2022\/04\/Ankarsrum-JAST-bakalite.se-1-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"mikaelathorn\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"mikaelathorn\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ankarsrum.com\/ch-fr\/la-levure\/\",\"url\":\"https:\/\/www.ankarsrum.com\/ch-fr\/la-levure\/\",\"name\":\"La levure - 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