26 mars 2009
Pain aux canneberges
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Levain liquide d'Eric Kayser
Farine complète
50 g
Farine T 65
300 g
Sucre
20 g
Eau
350 g
Recette du levain liquide d’Eric Kayser
1er Jour :
Mélanger au fouet 50 g d’eau tiède avec 50 g de farine complète.
Laisser fermenter 24 heures sous un torchon.
(Température ambiante 20 à 25°).
2ième Jour :
... [Lire la suite]24 mars 2009
Baguettes viennoises
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Petits pains aux canneberges et pommes
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Muffins aux fruits rouges
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Mélanger tous les
... [Lire la suite]21 mars 2009
Brioches à tête
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Champignons farcis au fromage
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Croquettes de la mer à la ricotta
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Bien... [Lire la suite]18 mars 2009
Côtes de bettes farcies au saumon, filet de pangas et moules
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... [Lire la suite]17 mars 2009
Tarte légère au fromage blanc et à l’abricot
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... [Lire la suite]
