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Levure ou levain ? Un débat gastronomique difficile à trancher

Chez les boulangers et les pizzaiolos, il y a, d’un côté, les fidèles de la levure, qui louent sa simplicité d’utilisation et la finesse des textures produites, et, de l’autre, les tenants du levain, qui en vantent les bienfaits gustatifs et digestifs. Entre les deux, la querelle enfle.


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