{"id":900,"date":"2020-03-21T19:11:18","date_gmt":"2020-03-21T18:11:18","guid":{"rendered":"https:\/\/dafrenchcooking.fr\/?p=900"},"modified":"2020-06-11T23:32:15","modified_gmt":"2020-06-11T22:32:15","slug":"ginger-bug-ou-levain-de-gingembre","status":"publish","type":"post","link":"https:\/\/dafrenchcooking.fr\/?p=900","title":{"rendered":"\u00ab\u00a0Ginger bug\u00a0\u00bb (ou levain de gingembre)"},"content":{"rendered":"\n<p>Le \u00ab\u00a0ginger bug\u00a0\u00bb, tel que nos amis anglais le nommeNT, est un pr\u00e9misse \u00e0 la bi\u00e8re de gingembre mais pas que&#8230; Il peut \u00eatre aussi utilis\u00e9 pour faire fermenter des jus de fruits ou l\u00e9gumes en les aromatisant au passage (jus de pommes, jus de carottes etc.). Ce sont les levures naturelles pr\u00e9sentes sur la peau du gingembre qui vont permettre le d\u00e9marrage d&rsquo;une fermentation.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Mat\u00e9riel<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>un bocal \u00e0 conserve avec caoutchouc d&rsquo;1L (type Le Parfait)<\/li><li>une mandoline<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Ingr\u00e9dients<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>5 cuill\u00e8res \u00e0 soupe de gingembre r\u00e2p\u00e9 bio (tr\u00e8s important qu&rsquo;il soit bio et que sa peau ne soit pas trait\u00e9e aux sulfites ou irradi\u00e9)<\/li><li>5 cuill\u00e8re \u00e0 soupe de sucre blanc ou sucre de canne blond (si possible bio)<\/li><li>250ml eau filtr\u00e9e non chlor\u00e9e<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Pr\u00e9paration<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>Jour 1<ul><li>r\u00e2per l&rsquo;\u00e9quivalent d&rsquo;un cuill\u00e8re \u00e0 soupe de gingembre r\u00e2p\u00e9 avec la peau<\/li><li>mettre l&rsquo;eau dans le bocal propre, 1 cuill\u00e8re \u00e0 soupe de sucre et la cuill\u00e8re \u00e0 soupe de gingembre r\u00e2p\u00e9<\/li><li>bien remuer, fermer le bocal et le mettre \u00e0 temp\u00e9rature ambiante<\/li><\/ul><\/li><li>Jour 2<ul><li>rajouter 1 cs de gingembre r\u00e2p\u00e9 et 1 cs de sucre dans l&rsquo;eau du bocal, remuer et fermer<\/li><\/ul><\/li><li>Jour 3, 4 et 5<ul><li>r\u00e9p\u00e9ter le processus<\/li><\/ul><\/li><li>D\u00e8s le 4\u00e8me ou 5\u00e8me jour le liquide doit \u00eatre tr\u00e8s p\u00e9tillant.<\/li><li>Au 5\u00e8me jour il devrait \u00eatre pr\u00eat. Il faut d\u00e9gazer r\u00e9guli\u00e8rement et le mettre au frigo.<\/li><li>Il faut le nourrir r\u00e9guli\u00e8rement 1 ou 2 fois \/ mois en ajoutant du gingembre et du sucre comme aux \u00e9tapes de la cr\u00e9ation du levain.<\/li><li>Quand on ponctionne du levain, on peut enlever un peu de d\u00e9chets de gingembre et remplacer par du frais. Il faut aussi remettre la quantit\u00e9 d&rsquo;eau ponctionn\u00e9e.<\/li><li>Il est possible de faire la m\u00eame chose avec du curcuma frais. C&rsquo;est exactement le m\u00eame principe.<\/li><\/ul>\n\n\n\n<p><\/p>\n<div class=\"pdf24Plugin-cp\"> \t<form name=\"pdf24Form0\" method=\"post\" target=\"pdf24PopWin\" action=\"https:\/\/doc2pdf.pdf24.org\/wordpress.php\"><input type=\"hidden\" name=\"blogCharset\" value=\"Cw1x07UAAA==\" \/><input type=\"hidden\" name=\"blogPosts\" value=\"MwQA\" \/><input type=\"hidden\" name=\"blogUrl\" value=\"yygpKSi20tdPSUwrSs1LzkjOz8\/OzEvXSysCAA==\" \/><input type=\"hidden\" name=\"blogName\" value=\"c0lUcCtKzUvOUHDOz8\/OzEsHAA==\" \/><input type=\"hidden\" name=\"blogValueEncoding\" value=\"gzdeflate base64\" \/><input type=\"hidden\" name=\"postId_0\" value=\"szQwAAA=\" \/><input type=\"hidden\" name=\"postTitle_0\" value=\"O7T60AL3zLz01CKFpNL0QwsO7VbQyC9VyEktS8zMU0hJVUgHSeYmFaVqAgA=\" \/><input type=\"hidden\" name=\"postLink_0\" value=\"yygpKSi20tdPSUwrSs1LzkjOz8\/OzEvXSyvSty+wtTQwAAA=\" \/><input type=\"hidden\" name=\"postAuthor_0\" value=\"cy\/NzMlJLM1NBQA=\" \/><input type=\"hidden\" name=\"postDateTime_0\" value=\"MzIwMtA1MNY1MlQwtLQyMLYytAAA\" \/><input type=\"hidden\" name=\"postContent_0\" value=\"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\" \/><\/form> \t<div class=\"pdf24Plugin-cp-link\"> \t\t<a href=\"#\" onclick=\"var pdf24Win = window.open('about:blank', 'pdf24PopWin', 'resizable=yes,scrollbars=yes,width=600,height=250,left='+(screen.width\/2-300)+',top='+(screen.height\/3-125)+''); pdf24Win.focus(); document.pdf24Form0.submit(); if(typeof pdf24OnCreatePDF === 'function'){void(pdf24OnCreatePDF(this,pdf24Win));} return false;\">T\u00e9l\u00e9charger l'article au format PDF<\/a> \t<\/div> <\/div>","protected":false},"excerpt":{"rendered":"<p>Le \u00ab\u00a0ginger bug\u00a0\u00bb, tel que nos amis anglais le nommeNT, est un pr\u00e9misse \u00e0 la bi\u00e8re de gingembre mais pas que&#8230; Il peut \u00eatre aussi utilis\u00e9 pour faire fermenter des jus de fruits ou l\u00e9gumes en les aromatisant au passage (jus de pommes, jus de carottes etc.). Ce sont les levures naturelles pr\u00e9sentes sur la peau du gingembre qui vont [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":919,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[194,71,42],"class_list":["post-900","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-liquide","tag-eau","tag-gingembre","tag-sucre"],"_links":{"self":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/900","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=900"}],"version-history":[{"count":5,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/900\/revisions"}],"predecessor-version":[{"id":935,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/900\/revisions\/935"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/media\/919"}],"wp:attachment":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=900"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=900"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=900"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}