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Ton Permis Levain: La Méthode 7 Jours Qui Transforme Les Débutants En Boulangers Pas À Pas Du Levain À La Tranche
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ISBN13: 9798196444081
Publisher: Independently Published
Pages: 122
Weight: 0.66
Height: 0.26 Width: 8.50 Depth: 11.00
Language: French
Publisher: Independently Published
Pages: 122
Weight: 0.66
Height: 0.26 Width: 8.50 Depth: 11.00
Language: French
Ton Permis Levain Soyons honnêtes. Vous avez déjà essayé. Le levain qui bulle deux jours puis s'arrête net. Le pain qui sort du four aussi plat qu'une galette. Les instructions qui vous parlent de pointage, de grigne et d'autolyse comme si vous aviez grandi dans une boulangerie. Vous vouliez juste un beau pain. Un seul. Et vous avez failli tout jeter. Je sais ce que vous ressentez. Je suis passée par là . Ton Permis Levain n'est pas un énième livre de recettes. C'est ce que je glisserais dans les mains d'un ami qui m'appelle un soir en disant: je n'y arrive pas, aide-moi.
Je m'appelle Stella Hartley. Je suis boulangère de septième génération, née entre les sacs de farine et le pétrin en bois dans le petit village de ma grand-mère, dans l'Allgäu. Avant de reprendre cette boulangerie, j'ai travaillé dans un bureau. Je connais la fatigue du soir. L'envie de faire quelque chose de vrai avec ses mains, sans y passer la nuit. Je n'ai pas oublié ce que l'on ressent la première fois que l'on ouvre le four, le coeur serré, sans savoir si l'on va sourire ou jurer. Ce que vous trouverez dans ces pages: - Une semaine, un bocal, un pain: la Méthode 7 Jours, conçue pour une vie normale, avec un métier, des enfants, des imprévus. Pas de matériel hors de prix. Pas de gestes impossibles.
- Les pannes et leurs solutions: pain trop plat, mie trop dense, levain qui sent bizarre. Ouvrez la page qui correspond et réparez-le pendant que la pâte attend tranquillement.
- Six pains de base, chacun construit sur une seule nouvelle compétence: le pain de tous les jours, le pain du soir qui se prépare après le dîner, un pain de seigle sombre comme la terre, un pain de mie au miel et à l'avoine qui remplace définitivement celui du supermarché.
- La cuisine des restes, celle de ma grand-mère: des galettes en cinq minutes avec ce levain que vous jetiez autrefois, des crackers qui font pâlir tout ce qui sort d'un paquet, une soupe au pain qui coûte presque rien et qui réchauffe bien plus que le ventre. J'ai écrit ce livre comme je parle. Avec des phrases simples. De la chaleur. Comme si je tirais un tabouret à côté de vous, que je secouais la farine de mes mains et que je disais: regarde, je te montre. Vous n'avez pas besoin de talent. Vous n'avez pas besoin d'expérience. Vous avez besoin d'un bocal, de farine, et de quelqu'un qui refuse que vous abandonniez avant la première tranche. Votre levain attend. Ouvrez le bocal.
- Les pannes et leurs solutions: pain trop plat, mie trop dense, levain qui sent bizarre. Ouvrez la page qui correspond et réparez-le pendant que la pâte attend tranquillement.
- Six pains de base, chacun construit sur une seule nouvelle compétence: le pain de tous les jours, le pain du soir qui se prépare après le dîner, un pain de seigle sombre comme la terre, un pain de mie au miel et à l'avoine qui remplace définitivement celui du supermarché.
- La cuisine des restes, celle de ma grand-mère: des galettes en cinq minutes avec ce levain que vous jetiez autrefois, des crackers qui font pâlir tout ce qui sort d'un paquet, une soupe au pain qui coûte presque rien et qui réchauffe bien plus que le ventre. J'ai écrit ce livre comme je parle. Avec des phrases simples. De la chaleur. Comme si je tirais un tabouret à côté de vous, que je secouais la farine de mes mains et que je disais: regarde, je te montre. Vous n'avez pas besoin de talent. Vous n'avez pas besoin d'expérience. Vous avez besoin d'un bocal, de farine, et de quelqu'un qui refuse que vous abandonniez avant la première tranche. Votre levain attend. Ouvrez le bocal.
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