{"id":2018,"date":"2019-11-25T19:49:31","date_gmt":"2019-11-25T18:49:31","guid":{"rendered":"http:\/\/www.salutlesco-pains.org\/newsite\/?p=2018"},"modified":"2019-11-25T19:49:32","modified_gmt":"2019-11-25T18:49:32","slug":"documents-historiques","status":"publish","type":"post","link":"http:\/\/www.salutlesco-pains.org\/newsite\/documents-historiques\/","title":{"rendered":"Documents historiques"},"content":{"rendered":"\n
\"\"
Parmentier Antoine 1737-1813 (Source https:\/\/fr.wikipedia.org\/wiki\/Antoine_Parmentier#\/media\/Fichier:Parmentier_Antoine_1737-1813.jpg)<\/figcaption><\/figure><\/div>\n\n\n\n

\u00c0 quelqu’un qui cherchait des recettes de pain anciennes, le service SINDBAD (Service d’INformation Des Biblioth\u00e9caires A Distance) de la BNF (Biblioth\u00e8que Nationale de France) r\u00e9pond avec une liste d’ouvrages librement consultables dans Gallica, la biblioth\u00e8que num\u00e9rique de la
BNF.<\/p>\n\n\n\n



La fabrication du pain [la question SINDBAD du jeudi]<\/a><\/p>\n\n\n\n



Le premier ouvrage mentionn\u00e9 est Le parfait boulanger<\/strong> <\/em>d’Antoine
Parmentier, \u00e9dit\u00e9 en 1778. Oui oui celui-l\u00e0 m\u00eame qui a encourag\u00e9 la
consommation de la pomme de terre. Comme vous pouvez le voir dans les deux extraits ci-dessous, le livre se lit tr\u00e8s bien encore aujourd’hui.<\/p>\n\n\n\n


\u00abOn ne doit faire remonter l’anciennet\u00e9 du
pain qu’\u00e0 la d\u00e9couverte importante du levain ;
car avant, qu’\u00e9toit cet aliment ! une gal\u00e8te plate,
visqueuse, lourde, indigeste qu’on cuisoit tout,
simplement dans l’\u00e2tre du four ou sous la cendre ;
telle fut pendant long-temps la nourriture prin-
cipale de nos bons ayeux.\u00bb<\/p>\n\n\n\n

\u00abLe levain, comme nous l’avons d\u00e9j\u00e0 d\u00e9fini,
est une substance \u00e0 demi-solide, qui \u00e9tant dans
un \u00e9tat voisin de la fermentation spiritueuse, &
plus appr\u00eat\u00e9e qu’il ne faut pour \u00eatre convertie
en pain, communique \u00e0 la p\u00e2te, c’est-\u00e0-dire ,
au m\u00e9lange de l’eau & de la farine , un autre
\u00e9tat qu’elle n’auroit pas en aussi peu de temps,
si on l’abandonnoit \u00e0 elle-m\u00eame fans y in-
troduire un agent actuellement fermentant ; c’est
ce qu’on nomme levain de p\u00e2te, franc levain &
levain naturel, pour le distinguer d’une autre
esp\u00e8ce de levain \u00e9galement en usage pour le
m\u00eame objet, connu sous le nom de levure ; nous
aurons bient\u00f4t occasion d’en parler.\u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00c0 quelqu’un qui cherchait des recettes de pain anciennes, le service SINDBAD (Service d’INformation Des Biblioth\u00e9caires A Distance) de la BNF (Biblioth\u00e8que Nationale de France) r\u00e9pond avec une liste d’ouvrages librement consultables dans Gallica, la biblioth\u00e8que num\u00e9rique de la BNF. La … Continuer la lecture →<\/span><\/a><\/p>\n","protected":false},"author":9,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_tribe_ticket_capacity":"0","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[25],"tags":[],"class_list":["post-2018","post","type-post","status-publish","format-standard","hentry","category-apprendre"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p58z56-wy","jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.salutlesco-pains.org\/newsite\/wp-json\/wp\/v2\/posts\/2018","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.salutlesco-pains.org\/newsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.salutlesco-pains.org\/newsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.salutlesco-pains.org\/newsite\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"http:\/\/www.salutlesco-pains.org\/newsite\/wp-json\/wp\/v2\/comments?post=2018"}],"version-history":[{"count":8,"href":"http:\/\/www.salutlesco-pains.org\/newsite\/wp-json\/wp\/v2\/posts\/2018\/revisions"}],"predecessor-version":[{"id":2194,"href":"http:\/\/www.salutlesco-pains.org\/newsite\/wp-json\/wp\/v2\/posts\/2018\/revisions\/2194"}],"wp:attachment":[{"href":"http:\/\/www.salutlesco-pains.org\/newsite\/wp-json\/wp\/v2\/media?parent=2018"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.salutlesco-pains.org\/newsite\/wp-json\/wp\/v2\/categories?post=2018"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.salutlesco-pains.org\/newsite\/wp-json\/wp\/v2\/tags?post=2018"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}