Very interesting. I didn't realize that French bread had been sourdough, and I was aghast that the French would eat nearly a kilogram a day of white bread.
At the end is a mention of “Fermento-levain” . Does anyone have any more information on this? (All of Google's references seem to be in French.)
I don't read French as easily and quickly as I read English, but I found one website on baker Eric Kayser which says:
Grâce à cela, il a déjà inventé des procédés techniques révolutionnaires comme le fermento-levain qui entretient un levain liquide toujours prêt à l'emploi. Son objectif est de créer toujours de nouveaux pains, plus onctueux et plus savoureux.
Thanks to that, he has already invented revolutionary technical procedures like the fermento-levain. which keeps a liquid levain always ready to use. His goal is to continually create new breads, more unctuous and savory.
Sounds as if it would be of use in commercial bakeries trying to produce artisanal loaves, but of no use to home bakers who are still working in small batches.
the cover of Eric Keyser's book "Sweet and Savory Tarts" is enough to make me go out cherry picking. Ate a whole bowl full yesterday. Good article! Thanks Falila! -- Mini Oven
What is “Fermento-levain” ?
Very interesting. I didn't realize that French bread had been sourdough, and I was aghast that the French would eat nearly a kilogram a day of white bread.
At the end is a mention of “Fermento-levain” . Does anyone have any more information on this? (All of Google's references seem to be in French.)
Rosalie
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I don't read French as
I don't read French as easily and quickly as I read English, but I found one website on baker Eric Kayser which says:
Grâce à cela, il a déjà inventé des procédés techniques révolutionnaires comme le fermento-levain qui entretient un levain liquide toujours prêt à l'emploi. Son objectif est de créer toujours de nouveaux pains, plus onctueux et plus savoureux.
Thanks to that, he has already invented revolutionary technical procedures like the fermento-levain. which keeps a liquid levain always ready to use. His goal is to continually create new breads, more unctuous and savory.
Sounds as if it would be of use in commercial bakeries trying to produce artisanal loaves, but of no use to home bakers who are still working in small batches.
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Aha! a machine!
I just found a machine that makes fermento-levain:
http://www.abpatlas.com.au/bakery/leaven/leaven.shtml
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Wow, Just looking at
the cover of Eric Keyser's book "Sweet and Savory Tarts" is enough to make me go out cherry picking. Ate a whole bowl full yesterday. Good article! Thanks Falila! -- Mini Oven
score: 0