{"id":2101,"date":"2017-10-29T21:10:16","date_gmt":"2017-10-29T20:10:16","guid":{"rendered":"https:\/\/www.bakinglab.nl\/?page_id=2101"},"modified":"2023-09-22T10:51:09","modified_gmt":"2023-09-22T08:51:09","slug":"desembrood","status":"publish","type":"page","link":"https:\/\/www.bakinglab.nl\/en\/desembrood\/","title":{"rendered":"Sourdough bread"},"content":{"rendered":"<p>We sell a variety of artisan breads in Amsterdam. French sourdough, occasionaly German rye and also whole wheat sourdough breads. We experiment with different flour types, varying from mainstream white bread flour to ancient whole wheat organic flours, also supplied by\u00a0 local farms.\u00a0 We use both yeast and sourdough starters. The breads are baked in stone ovens.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We sell a variety of artisan breads in Amsterdam. French sourdough, occasionaly German rye and also whole wheat sourdough breads. We experiment with different flour types, varying from mainstream white bread flour to ancient whole wheat organic flours, also supplied by\u00a0 local farms.\u00a0 We use both yeast and sourdough starters. The breads are baked in [&hellip;]<\/p>\n","protected":false},"author":15,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"categories":[111],"tags":[],"class_list":["post-2101","page","type-page","status-publish","hentry","category-winkel"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"en","enabled_languages":["nl","en"],"languages":{"nl":{"title":true,"content":true,"excerpt":false},"en":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/pages\/2101","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/comments?post=2101"}],"version-history":[{"count":11,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/pages\/2101\/revisions"}],"predecessor-version":[{"id":21225,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/pages\/2101\/revisions\/21225"}],"wp:attachment":[{"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/media?parent=2101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/categories?post=2101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bakinglab.nl\/en\/wp-json\/wp\/v2\/tags?post=2101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}