{"id":5400,"date":"2013-06-16T19:28:08","date_gmt":"2013-06-17T00:28:08","guid":{"rendered":"http:\/\/acornabbey.com\/blog\/?p=5400"},"modified":"2013-06-16T19:28:08","modified_gmt":"2013-06-17T00:28:08","slug":"more-bread-portraits","status":"publish","type":"post","link":"https:\/\/acornabbey.com\/blog\/?p=5400","title":{"rendered":"More bread portraits"},"content":{"rendered":"<p><a href=\"http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2013\/06\/portrait-1.jpg\"><img decoding=\"async\" src=\"http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2013\/06\/portrait-1.jpg\" alt=\"\" title=\"portrait-1\" class=\"alignnone size-full wp-image-5401\" \/><\/a><br \/>\n<em>75% whole wheat, 25 percent unbleached bread flour<\/em><\/p>\n<p>The sourdough testing continues, using the Tartine method described by Michael Pollan in his book <em>Cooked<\/em>. I have been very excited by the results and continue to try to refine my sourdough boule technique.<\/p>\n<p>Another virtue of sourdough bread: It keeps longer. Yeast bread normally molds on the third day. I have three-day-old sourdough bread with no sign of mold. I suppose this has to do with the lactic acid in sourdough bread, acting as a natural preserve.<\/p>\n<p><a href=\"http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2013\/06\/portrait-2.jpg\"><img decoding=\"async\" src=\"http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2013\/06\/portrait-2.jpg\" alt=\"\" title=\"portrait-2\" class=\"alignnone size-full wp-image-5401\" \/><\/a><br \/>\n<em>50% whole wheat, 50% unbleached bread flour<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>75% whole wheat, 25 percent unbleached bread flour The sourdough testing continues, using the Tartine method described by Michael Pollan in his book Cooked. I have been very excited by the results and continue to try to refine my sourdough boule technique. Another virtue of sourdough bread: It keeps longer. Yeast bread normally molds on &hellip; <a href=\"https:\/\/acornabbey.com\/blog\/?p=5400\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;More bread portraits&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-5400","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/5400","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5400"}],"version-history":[{"count":0,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/5400\/revisions"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5400"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5400"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5400"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}