{"id":2346,"date":"2026-04-17T07:35:50","date_gmt":"2026-04-17T07:35:50","guid":{"rendered":"https:\/\/www.carole-equeter.com\/?post_type=product&p=2346"},"modified":"2026-04-24T12:19:15","modified_gmt":"2026-04-24T12:19:15","slug":"masterclass-magie-du-levain","status":"publish","type":"product","link":"https:\/\/www.carole-equeter.com\/en\/product\/masterclass-magie-du-levain\/","title":{"rendered":"Masterclass \u00ab\u00a0Magie du levain\u00a0\u00bb"},"content":{"rendered":"
\n

D\u00e9couvrez la magie offerte par le Vivant!<\/strong><\/h3>\n

Plongez dans l\u2019univers fascinant du levain\u2026 l\u00e0 o\u00f9 la boulangerie rencontre le vivant.
\nLe levain, c\u2019est bien plus qu\u2019un simple ingr\u00e9dient : c\u2019est l\u2019art de travailler avec des micro-organismes naturellement pr\u00e9sents dans notre environnement, de les comprendre, de les nourrir\u2026 et de leur confier la transformation de la p\u00e2te.
Une v\u00e9ritable magie du vivant, au c\u0153ur du pain!<\/p>\n

Cette masterclass, plus technique et exigeante, s\u2019adresse aux personnes ayant d\u00e9j\u00e0 des bases en boulangerie. La panification au levain demande pr\u00e9cision, observation et sensibilit\u00e9, mais ouvre la porte \u00e0 des pains d\u2019une richesse aromatique incomparable.<\/p>\n

En tant que Docteur en sciences en biologie mol\u00e9culaire, je vous propose d\u2019explorer cette mati\u00e8re passionnante en profondeur, avec une approche \u00e0 la fois rigoureuse et accessible.<\/p>\n

Au programme :<\/strong><\/h3>\n
    \n
  • Comprendre ce qu\u2019est le levain et comment il fonctionne<\/li>\n
  • Identifier les diff\u00e9rences fondamentales entre levain et levure.<\/li>\n
  • Explorer la notion de fermentation mixte.<\/li>\n
  • D\u00e9couvrir l\u2019autolyse et son r\u00f4le dans la structure de la p\u00e2te.<\/li>\n
  • Apprendre \u00e0 choisir ses farines, avec un zoom sur le r\u00f4le cl\u00e9 de la farine de seigle.<\/li>\n
  • Comprendre les b\u00e9n\u00e9fices nutritionnels des pains au levain.<\/li>\n
  • Comprendre l\u2019impact du levain sur la conservation du pain.<\/li>\n
  • Recevoir des conseils concrets pour r\u00e9ussir vos pains au levain \u00e0 la maison.<\/li>\n
  • Ma\u00eetrisez la conservation et le nourrissage de votre levain<\/li>\n<\/ul>\n

    Au menu de l\u2019atelier :<\/strong><\/h3>\n

    Cr\u00e9ation d’un levain
    \nR\u00e9alisation d’un pain au levain traditionnel<\/p>\n

    \ud83d\udc69\u200d\ud83d\udd2c Anim\u00e9 par Carole Equeter<\/strong>, Docteur en sciences, Boulanger-P\u00e2tissier et auteure de plusieurs livres dont Pains, mie & Cie.<\/em>
    Une masterclass unique m\u00ealant la magie de l’infiniment petit et le go\u00fbt des saveurs v\u00e9ritables.<\/p>\n

    \u2139\ufe0f L\u2019inscription comprend :<\/strong>
    \u2714\ufe0f Les mati\u00e8res premi\u00e8res
    \n\u2714\ufe0f Les fiches recettes et conseils
    \u2714\ufe0f Les conseils personnalis\u00e9s de Carole
    \u2714\ufe0f Votre pain r\u00e9alis\u00e9 durant l\u2019atelier et un p\u00e2ton \u00e0 travailler chez vous
    \n\u2714\ufe0f Votre propre levain<\/p>\n<\/div>\n

    <\/div>","protected":false},"excerpt":{"rendered":"

    D\u00e9couvrez le monde fascinant du levain !<\/strong><\/h3>\n

    Le levain, c\u2019est bien plus qu\u2019un simple ingr\u00e9dient : c\u2019est l\u2019art de travailler avec des micro-organismes naturellement pr\u00e9sents dans notre environnement, de les comprendre, de les nourrir\u2026 et de leur confier la transformation de la p\u00e2te.
    Une v\u00e9ritable magie du vivant, au c\u0153ur du pain.
    \nEn tant que Docteur en sciences en biologie mol\u00e9culaire, Carole vous propose d\u2019explorer cette mati\u00e8re passionnante en profondeur, avec une approche \u00e0 la fois rigoureuse et accessible.<\/p>\n

     <\/p>\n

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