{"id":951,"date":"2024-03-30T14:38:00","date_gmt":"2024-03-30T13:38:00","guid":{"rendered":"https:\/\/collectif-metis.org\/?p=951"},"modified":"2025-02-03T14:56:12","modified_gmt":"2025-02-03T13:56:12","slug":"formation-fermentation-lente-16-17-mars-2024-tarn","status":"publish","type":"post","link":"https:\/\/collectif-metis.org\/index.php\/2024\/03\/30\/formation-fermentation-lente-16-17-mars-2024-tarn\/","title":{"rendered":"Formation \u00ab\u00a0Fermentation lente\u00a0\u00bb, 16 &amp; 17 mars 2024, Tarn"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Durant cette journ\u00e9e, 7 p\u00e2tes ont \u00e9t\u00e9 conduites en fermentation longue avec micro-ensemencement.<br>Quatre p\u00e2tes ont fait l\u2019objet d\u2019un suivi plus d\u00e9taill\u00e9 : il s\u2019agissait d\u2019une m\u00eame farine (un m\u00e9lange compos\u00e9 de 60 % de bl\u00e9 du Lot, 20 % de Fin de Tauriac et 20 % de vari\u00e9t\u00e9s diversifi\u00e9es &#8211; Bladette de Puylaurens, Gros Bleu, Rieti, Japhet, Automne Rouge Barbu\u2026) ensemenc\u00e9e avec 4 levains diff\u00e9rents. L\u2019objectif \u00e9tait d\u2019exp\u00e9rimenter une fermentation de 18h-20h et de mieux appr\u00e9hender les dynamiques fermentaires sp\u00e9cifiques, les avantages et les contraintes. En outre, le protocole permettait de comparer l\u2019effet \u00ab levain \u00bb, tout param\u00e8tre plus ou moins \u00e9gal par ailleurs (sauf en ce qui concerne le p\u00e9trissage et le fa\u00e7onnage effectu\u00e9s manuellement par les participants). Un m\u00e9lange de vari\u00e9t\u00e9s modernes, un petit \u00e9peautre, un m\u00e9lange de vari\u00e9t\u00e9s anciennes ont aussi \u00e9t\u00e9 test\u00e9es.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Formation organis\u00e9e par M\u00e8tis et P\u00e9tanielle, accueillie sur la ferme de Thomas Gelin, paysan boulanger \u00e0 Cestayrols et administrateur de l&rsquo;association P\u00e9tanielle. Animation: Fr\u00e9d\u00e9ric Latour (M\u00e8tis). Intervenants: James Forest et Christian Laurens.<\/p>\n\n\n\n<div data-wp-interactive=\"core\/file\" class=\"wp-block-file\"><object data-wp-bind--hidden=\"!state.hasPdfPreview\" hidden class=\"wp-block-file__embed\" data=\"https:\/\/collectif-metis.org\/wp-content\/uploads\/2025\/02\/CR-formation-fermentation-lente-v.finale.pdf\" type=\"application\/pdf\" style=\"width:100%;height:600px\" aria-label=\"Contenu embarqu\u00e9 CR formation fermentation lente v.finale.\"><\/object><a id=\"wp-block-file--media-09abbd6d-9d1c-46c4-94a2-f1823c4161a6\" href=\"https:\/\/collectif-metis.org\/wp-content\/uploads\/2025\/02\/CR-formation-fermentation-lente-v.finale.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">CR formation fermentation lente v.finale<\/a><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><br><\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/collectif-metis.org\/wp-content\/uploads\/2025\/02\/PE-et-moderne_leger-1024x768.jpg\" alt=\"\" class=\"wp-image-954\" style=\"width:693px;height:auto\" srcset=\"https:\/\/collectif-metis.org\/wp-content\/uploads\/2025\/02\/PE-et-moderne_leger-1024x768.jpg 1024w, https:\/\/collectif-metis.org\/wp-content\/uploads\/2025\/02\/PE-et-moderne_leger-300x225.jpg 300w, https:\/\/collectif-metis.org\/wp-content\/uploads\/2025\/02\/PE-et-moderne_leger-768x576.jpg 768w, https:\/\/collectif-metis.org\/wp-content\/uploads\/2025\/02\/PE-et-moderne_leger-1536x1152.jpg 1536w, https:\/\/collectif-metis.org\/wp-content\/uploads\/2025\/02\/PE-et-moderne_leger.jpg 2000w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Petit \u00e9peautre (\u00e0 gauche) et bl\u00e9 moderne (\u00e0 droite) en fermentation longue<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Durant cette journ\u00e9e, 7 p\u00e2tes ont \u00e9t\u00e9 conduites en fermentation longue avec micro-ensemencement.Quatre p\u00e2tes ont fait l\u2019objet d\u2019un suivi plus d\u00e9taill\u00e9 : il s\u2019agissait d\u2019une m\u00eame farine (un m\u00e9lange compos\u00e9 de 60 % de bl\u00e9 du Lot, 20 % de Fin de Tauriac et 20 % de vari\u00e9t\u00e9s diversifi\u00e9es &#8211; [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":953,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-951","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-technique"],"_links":{"self":[{"href":"https:\/\/collectif-metis.org\/index.php\/wp-json\/wp\/v2\/posts\/951","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/collectif-metis.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/collectif-metis.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/collectif-metis.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/collectif-metis.org\/index.php\/wp-json\/wp\/v2\/comments?post=951"}],"version-history":[{"count":3,"href":"https:\/\/collectif-metis.org\/index.php\/wp-json\/wp\/v2\/posts\/951\/revisions"}],"predecessor-version":[{"id":959,"href":"https:\/\/collectif-metis.org\/index.php\/wp-json\/wp\/v2\/posts\/951\/revisions\/959"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/collectif-metis.org\/index.php\/wp-json\/wp\/v2\/media\/953"}],"wp:attachment":[{"href":"https:\/\/collectif-metis.org\/index.php\/wp-json\/wp\/v2\/media?parent=951"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/collectif-metis.org\/index.php\/wp-json\/wp\/v2\/categories?post=951"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/collectif-metis.org\/index.php\/wp-json\/wp\/v2\/tags?post=951"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}