{"product_id":"sourdough-series-from-starter-to-slice-january-31st-and-february-7th-2026-4-00-pm","title":"Série Levain, « Du levain à la tranche » Les 2 et 9 mai, 16 h","description":"\u003cp style=\"language: en-US; margin-top: 0pt; margin-bottom: 0pt; margin-left: 0in; text-align: left; direction: ltr; unicode-bidi: embed; mso-line-break-override: none; word-break: normal; punctuation-wrap: hanging;\"\u003e\u003cspan style=\"font-size: 11.0pt; font-family: Candara; mso-ascii-font-family: Candara; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-fareast-theme-font: minor-fareast; mso-bidi-theme-font: minor-bidi; color: black; mso-color-index: 1; mso-font-kerning: 12.0pt; language: en-US; font-weight: bold; mso-style-textfill-type: solid; mso-style-textfill-fill-themecolor: text1; mso-style-textfill-fill-color: black; mso-style-textfill-fill-alpha: 100.0%;\"\u003eCours 1 : 7 février, 16h00\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"language: en-US; margin-top: 0pt; margin-bottom: 0pt; margin-left: 0in; text-align: left; direction: ltr; unicode-bidi: embed; mso-line-break-override: none; word-break: normal; punctuation-wrap: hanging;\"\u003e\u003cspan style=\"font-size: 11.0pt; font-family: Candara; mso-ascii-font-family: Candara; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-fareast-theme-font: minor-fareast; mso-bidi-theme-font: minor-bidi; color: black; mso-color-index: 1; mso-font-kerning: 12.0pt; language: en-US; mso-style-textfill-type: solid; mso-style-textfill-fill-themecolor: text1; mso-style-textfill-fill-color: black; mso-style-textfill-fill-alpha: 100.0%;\"\u003eNous aborderons le mélange de la farine et de l'eau, la science de la levure sauvage et des bactéries, et ce qui se passe pendant les cycles d'alimentation, d'inanition et de croissance en utilisant notre kit de levain. Apprenez comment et quand nourrir votre levain, l'effet des différentes farines, comment la température affecte l'activité, et comment reconnaître les signes de bonne santé tels que le bouillonnement et la levée. Nous discuterons également des problèmes courants comme la moisissure ou l'inactivité, et comment les résoudre.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"language: en-US; margin-top: 0pt; margin-bottom: 0pt; margin-left: 0in; text-align: left; direction: ltr; unicode-bidi: embed; mso-line-break-override: none; word-break: normal; punctuation-wrap: hanging;\"\u003e \u003c\/p\u003e\n\u003cp style=\"language: en-US; margin-top: 0pt; margin-bottom: 0pt; margin-left: 0in; text-align: left; direction: ltr; unicode-bidi: embed; mso-line-break-override: none; word-break: normal; punctuation-wrap: hanging;\"\u003e\u003cspan style=\"font-size: 11.0pt; font-family: Candara; mso-ascii-font-family: Candara; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-fareast-theme-font: minor-fareast; mso-bidi-theme-font: minor-bidi; color: black; mso-color-index: 1; mso-font-kerning: 12.0pt; language: en-US; font-weight: bold; mso-style-textfill-type: solid; mso-style-textfill-fill-themecolor: text1; mso-style-textfill-fill-color: black; mso-style-textfill-fill-alpha: 100.0%;\"\u003eCours 2 : 21 février, 16h00\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"language: en-US; margin-top: 0pt; margin-bottom: 0pt; margin-left: 0in; text-align: left; direction: ltr; unicode-bidi: embed; mso-line-break-override: none; word-break: normal; punctuation-wrap: hanging;\"\u003e\u003cspan style=\"font-size: 11.0pt; font-family: Candara; mso-ascii-font-family: Candara; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-fareast-theme-font: minor-fareast; mso-bidi-theme-font: minor-bidi; color: black; mso-color-index: 1; mso-font-kerning: 12.0pt; language: en-US; mso-style-textfill-type: solid; mso-style-textfill-fill-themecolor: text1; mso-style-textfill-fill-color: black; mso-style-textfill-fill-alpha: 100.0%;\"\u003eVous apprendrez à reconnaître quand un levain est prêt à être utilisé pour la cuisson, comment préparer un \u003c\/span\u003e\u003cspan style=\"font-size: 11.0pt; font-family: Candara; mso-ascii-font-family: Candara; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-fareast-theme-font: minor-fareast; mso-bidi-theme-font: minor-bidi; color: black; mso-color-index: 1; mso-font-kerning: 12.0pt; language: en-US; mso-style-textfill-type: solid; mso-style-textfill-fill-themecolor: text1; mso-style-textfill-fill-color: black; mso-style-textfill-fill-alpha: 100.0%;\"\u003elevain\u003c\/span\u003e\u003cspan style=\"font-size: 11.0pt; font-family: Candara; mso-ascii-font-family: Candara; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-fareast-theme-font: minor-fareast; mso-bidi-theme-font: minor-bidi; color: black; mso-color-index: 1; mso-font-kerning: 12.0pt; language: en-US; mso-style-textfill-type: solid; mso-style-textfill-fill-themecolor: text1; mso-style-textfill-fill-color: black; mso-style-textfill-fill-alpha: 100.0%;\"\u003e, et comment mélanger la pâte en utilisant une hydratation et un timing appropriés. Nous passerons en revue l'étirage et le pliage, le façonnage, l'apprêtage et la cuisson. L'accent sera mis sur la lecture de la pâte, la compréhension des indices de fermentation et l'adaptation du processus à différents horaires. À la fin de ce cours, vous\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"language: en-US; margin-top: 0pt; margin-bottom: 0pt; margin-left: 0in; text-align: left; direction: ltr; unicode-bidi: embed; mso-line-break-override: none; word-break: normal; punctuation-wrap: hanging;\"\u003e\u003cspan style=\"font-size: 11.0pt; font-family: Candara; mso-ascii-font-family: Candara; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-fareast-theme-font: minor-fareast; mso-bidi-theme-font: minor-bidi; color: black; mso-color-index: 1; mso-font-kerning: 12.0pt; language: en-US; mso-style-textfill-type: solid; mso-style-textfill-fill-themecolor: text1; mso-style-textfill-fill-color: black; mso-style-textfill-fill-alpha: 100.0%;\"\u003ecomprendrez comment transformer votre levain en un pain fini à cuire à la maison.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"language: en-US; margin-top: 0pt; margin-bottom: 0pt; margin-left: 0in; text-align: left; direction: ltr; unicode-bidi: embed; mso-line-break-override: none; word-break: normal; punctuation-wrap: hanging;\"\u003e \u003c\/p\u003e\n\u003cp style=\"language: en-US; margin-top: 0pt; margin-bottom: 0pt; margin-left: 0in; text-align: left; direction: ltr; unicode-bidi: embed; mso-line-break-override: none; word-break: normal; punctuation-wrap: hanging;\"\u003e\u003cspan style=\"font-size: 11.0pt; font-family: Candara; mso-ascii-font-family: Candara; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-fareast-theme-font: minor-fareast; mso-bidi-theme-font: minor-bidi; color: black; mso-color-index: 1; mso-font-kerning: 12.0pt; language: en-US; mso-style-textfill-type: solid; mso-style-textfill-fill-themecolor: text1; mso-style-textfill-fill-color: black; mso-style-textfill-fill-alpha: 100.0%;\"\u003eLe cours comprend un levain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"language: en-US; margin-top: 0pt; margin-bottom: 0pt; margin-left: 0in; text-align: left; direction: ltr; unicode-bidi: embed; mso-line-break-override: none; word-break: normal; punctuation-wrap: hanging;\"\u003e\u003cspan style=\"font-size: 11.0pt; font-family: Candara; mso-ascii-font-family: Candara; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-fareast-theme-font: minor-fareast; mso-bidi-theme-font: minor-bidi; color: black; mso-color-index: 1; mso-font-kerning: 12.0pt; language: en-US; mso-style-textfill-type: solid; mso-style-textfill-fill-themecolor: text1; mso-style-textfill-fill-color: black; mso-style-textfill-fill-alpha: 100.0%;\"\u003e65,00 $ par personne pour les deux cours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"language: en-US; margin-top: 0pt; margin-bottom: 0pt; margin-left: 0in; text-align: left; direction: ltr; unicode-bidi: embed; mso-line-break-override: none; word-break: normal; punctuation-wrap: hanging;\"\u003e\u003cspan style=\"font-size: 11.0pt; font-family: Candara; mso-ascii-font-family: Candara; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-fareast-theme-font: minor-fareast; mso-bidi-theme-font: minor-bidi; color: black; mso-color-index: 1; mso-font-kerning: 12.0pt; language: en-US; mso-style-textfill-type: solid; mso-style-textfill-fill-themecolor: text1; mso-style-textfill-fill-color: black; mso-style-textfill-fill-alpha: 100.0%;\"\u003e165,00 $ pour les deux cours et un \u003ca href=\"https:\/\/www.dashhomeandkitchen.com\/products\/basic-9-piece-simply-sourdough-bread-baking-kit?_pos=3\u0026amp;_psq=sourdough\u0026amp;_ss=e\u0026amp;_v=1.0\"\u003ekit essentiel de cuisson de pain au levain Nordic Ware\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"language: en-US; margin-top: 0pt; margin-bottom: 0pt; margin-left: 0in; text-align: left; direction: ltr; unicode-bidi: embed; mso-line-break-override: none; word-break: normal; punctuation-wrap: hanging;\"\u003e\u003cspan style=\"font-size: 11.0pt; font-family: Candara; mso-ascii-font-family: Candara; mso-fareast-font-family: +mn-ea; mso-bidi-font-family: +mn-cs; mso-fareast-theme-font: minor-fareast; mso-bidi-theme-font: minor-bidi; color: black; mso-color-index: 1; mso-font-kerning: 12.0pt; language: en-US; mso-style-textfill-type: solid; mso-style-textfill-fill-themecolor: text1; mso-style-textfill-fill-color: black; mso-style-textfill-fill-alpha: 100.0%;\"\u003eLe cours est limité à 16 étudiants. \u003cspan style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003eVeuillez vous inscrire à l'avance.\u003c\/span\u003e\u003c\/p\u003e","brand":"DASH Home + Kitchen","offers":[{"title":"Class Only","offer_id":51693546635583,"sku":null,"price":65.0,"currency_code":"USD","in_stock":true},{"title":"Class and Optional Sourdough Kit","offer_id":51693546668351,"sku":null,"price":165.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0841\/2125\/6255\/files\/sd1.jpg?v=1775851233","url":"https:\/\/www.dashhomeandkitchen.com\/fr\/products\/sourdough-series-from-starter-to-slice-january-31st-and-february-7th-2026-4-00-pm","provider":"DASH Home + Kitchen","version":"1.0","type":"link"}