{"id":1881,"date":"2020-03-30T10:40:23","date_gmt":"2020-03-30T08:40:23","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/fabrication-levure-maison-comment-faire\/"},"modified":"2020-03-30T10:40:23","modified_gmt":"2020-03-30T08:40:23","slug":"fabrication-levure-maison-comment-faire","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/fabrication-levure-maison-comment-faire\/","title":{"rendered":"Faire sa propre levure &#8211; Voici comment !"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Faire sa propre levure : l&rsquo;eau de levure<\/h2>\n\n\n\n<p>Ingr\u00e9dients :<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>0,5 L d&rsquo;eau<\/li><li>2 dattes (ou autres fruits secs comme des abricots, raisins secs, figues &#8211; Attention : non sulfat\u00e9s !)<\/li><li>1 cuill\u00e8re \u00e0 caf\u00e9 de sucre<\/li><li>1 bocal \u00e0 vis, par ex. d&rsquo;une bouteille de <a href=\"\/passierte-tomaten-italien-680g.html\">Passata<\/a><\/li><\/ul>\n\n\n\n<p>Instructions :<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>St\u00e9riliser le bocal et le couvercle dans de l&rsquo;eau bouillante ! Laisser refroidir !<\/li><li>Mettre les dattes, le sucre et l&rsquo;eau dans le bocal.<\/li><li>Visser le couvercle seulement l\u00e9g\u00e8rement (ou tendre un tissu en coton avec un \u00e9lastique sur le bocal).<\/li><li>Placer le bocal dans un endroit chaud mais \u00e0 l&rsquo;ombre.<\/li><li>A\u00e9rer le couvercle quotidiennement et agiter l\u00e9g\u00e8rement la bouteille, pendant environ 8 jours.<\/li><li>La levure est pr\u00eate lorsque la formation de bulles diminue.<\/li><\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Conserver et utiliser la levure sauvage<\/h2>\n\n\n\n<p>L&rsquo;eau de levure faite maison se conserve des mois au r\u00e9frig\u00e9rateur. La levure devenue inutilisable moisit et\/ou sent fort et d\u00e9sagr\u00e9able.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Dosage de l&rsquo;eau de levure et r\u00e8gles de base :<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>jeune eau de levure : 250 ml pour 500 g de farine<\/li><li>eau de levure ancienne : 100 ml pour 500 g de farine<\/li><\/ul>\n\n\n\n<ol class=\"wp-block-list\"><li>Important ! Le pouvoir fermentaire de cette levure sauvage augmente avec le temps !<\/li><li>Lorsque vous souhaitez utiliser l&rsquo;eau, secouez-la au pr\u00e9alable.<\/li><li>Pensez \u00e0 d\u00e9duire la quantit\u00e9 de liquide dans vos autres ingr\u00e9dients de la recette.<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-gallery aligncenter columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2020\/03\/Hefe-selber-machen-4.jpg\" alt=\"Faire sa propre levure - reproduction\" data-id=\"15235\" data-full-url=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2020\/03\/Hefe-selber-machen-4.jpg\" data-link=\"http:\/\/www.gustini.de\/blog\/rezept-italien\/hefe-selber-machen-so-gehts\/attachment\/hefe-selber-machen-4\/\" class=\"wp-image-15235\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2020\/03\/Hefe-selber-machen-3.jpg\" alt=\"\" data-id=\"15234\" data-full-url=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2020\/03\/Hefe-selber-machen-3.jpg\" data-link=\"http:\/\/www.gustini.de\/blog\/rezept-italien\/hefe-selber-machen-so-gehts\/attachment\/hefe-selber-machen-3\/\" class=\"wp-image-15234\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Faire sa propre levure : multiplication<\/h2>\n\n\n\n<p>Ingr\u00e9dients :<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>\u00bd cube de levure ou un sachet de levure s\u00e8che<\/li><li>100 ml d&rsquo;eau<\/li><li>100 g de farine<\/li><li>15 g de sucre<\/li><\/ul>\n\n\n\n<p>Instructions :<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>M\u00e9langer tous les ingr\u00e9dients dans un bol plus grand.<\/li><li>Couvrir le bol et le placer dans un endroit chaud pour laisser augmenter le volume de la p\u00e2te.<\/li><li>Apr\u00e8s environ trois heures, verser la p\u00e2te dans des bacs \u00e0 gla\u00e7ons et congeler.<\/li><\/ol>\n\n\n\n<p>La force de lev\u00e9e de la levure multipli\u00e9e peut varier. Le temps de lev\u00e9e de la p\u00e2te peut donc \u00eatre un peu plus long.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Conservation de la levure &#8211; cong\u00e9lation<\/h2>\n\n\n\n<p>Oui, la levure peut \u00eatre congel\u00e9e sans probl\u00e8me. Elle reste ainsi conservable au moins 6 mois. Il suffit de la d\u00e9congeler \u00e0 temp\u00e9rature ambiante avant de l&rsquo;utiliser comme d&rsquo;habitude.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n<!-- END -->","protected":false},"excerpt":{"rendered":"<p>Fabriquez votre propre levure avec de l&rsquo;eau de levure. M\u00e9langez 0,5 L d&rsquo;eau, des dattes (ou autres fruits secs non sulfur\u00e9s) et 1 cuill\u00e8re \u00e0 caf\u00e9 de sucre. Conservez dans un bocal st\u00e9rilis\u00e9 \u00e0 un endroit chaud, secouez quotidiennement pendant environ 8 jours. Utilisez 250 ml pour 500 g de farine de jeune levure, ou 100 ml pour la m\u00eame quantit\u00e9 de vieille levure. La levure maison peut \u00eatre congel\u00e9e pour prolonger sa durabilit\u00e9.<\/p>\n","protected":false},"author":2,"featured_media":1880,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1881","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-italiennes-favorites"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Faire sa propre levure - Voici comment ! - Gustini - Passione italiana<\/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.gustini.fr\/blog\/recettes-italiennes-favorites\/fabrication-levure-maison-comment-faire\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Faire sa propre levure - Voici comment ! - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Fabriquez votre propre levure avec de l&#039;eau de levure. M\u00e9langez 0,5 L d&#039;eau, des dattes (ou autres fruits secs non sulfur\u00e9s) et 1 cuill\u00e8re \u00e0 caf\u00e9 de sucre. Conservez dans un bocal st\u00e9rilis\u00e9 \u00e0 un endroit chaud, secouez quotidiennement pendant environ 8 jours. Utilisez 250 ml pour 500 g de farine de jeune levure, ou 100 ml pour la m\u00eame quantit\u00e9 de vieille levure. La levure maison peut \u00eatre congel\u00e9e pour prolonger sa durabilit\u00e9.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/fabrication-levure-maison-comment-faire\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2020-03-30T08:40:23+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/hefe-selber-machen-5.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1650\" \/>\n\t<meta property=\"og:image:height\" content=\"1238\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\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\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/fabrication-levure-maison-comment-faire\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/fabrication-levure-maison-comment-faire\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Faire sa propre levure &#8211; Voici comment !\",\"datePublished\":\"2020-03-30T08:40:23+00:00\",\"dateModified\":\"2020-03-30T08:40:23+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/fabrication-levure-maison-comment-faire\/\"},\"wordCount\":371,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\"},\"articleSection\":[\"Recettes italiennes favorites\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/fabrication-levure-maison-comment-faire\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/fabrication-levure-maison-comment-faire\/\",\"url\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/fabrication-levure-maison-comment-faire\/\",\"name\":\"Faire sa propre levure - Voici comment ! 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