{"id":156,"date":"2015-01-12T00:22:00","date_gmt":"2015-01-12T00:22:00","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2015\/01\/12\/201501whole-wheat-baguette-viennoise-html\/"},"modified":"2015-01-12T00:22:00","modified_gmt":"2015-01-12T00:22:00","slug":"201501whole-wheat-baguette-viennoise-html","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2015\/01\/12\/201501whole-wheat-baguette-viennoise-html\/","title":{"rendered":"Whole-wheat baguette viennoise"},"content":{"rendered":"<p>Still running out of regular white flour, I prepared a whole-wheat baguette viennoise for breakfast (regular recipe from Kayser&#8217;s book). Despite the granulous texture due to the whole-wheat it was perfectly soft and tender. I replaced the yolk egg batter with a whole egg batter and the color and crisp of the shell was much better too.<\/p>\n<div>\n<div class=\"separator\" style=\"clear: both;\">\n<div class=\"separator\" style=\"clear: both;\"><a href=\"https:\/\/lh5.googleusercontent.com\/-bbCeWReCaQI\/VLMUPOONocI\/AAAAAAAAAVo\/p1DDRlfIsJ0\/s640\/blogger-image--179941383.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img border=\"0\" src=\"https:\/\/lh5.googleusercontent.com\/-bbCeWReCaQI\/VLMUPOONocI\/AAAAAAAAAVo\/p1DDRlfIsJ0\/s640\/blogger-image--179941383.jpg\"><\/a><\/div>\n<div class=\"separator\" style=\"clear: both;\"><\/div>\n<div class=\"separator\" style=\"clear: both;\"><a href=\"https:\/\/lh4.googleusercontent.com\/-qouUoVLk9cM\/VLMUN-IdtwI\/AAAAAAAAAVg\/WiwyGvcmmFE\/s640\/blogger-image-1994061214.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img border=\"0\" src=\"https:\/\/lh4.googleusercontent.com\/-qouUoVLk9cM\/VLMUN-IdtwI\/AAAAAAAAAVg\/WiwyGvcmmFE\/s640\/blogger-image-1994061214.jpg\"><\/a><\/div>\n<p><\/div>\n<p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Still running out of regular white flour, I prepared a whole-wheat baguette viennoise for breakfast (regular recipe from Kayser&#8217;s book). Despite the granulous texture due to the whole-wheat it was perfectly soft and tender. I replaced the yolk egg batter with a whole egg batter and the color and crisp of the shell was much&#8230; <a class=\"more-link\" href=\"http:\/\/gentianeetantoine.com\/igk\/index.php\/2015\/01\/12\/201501whole-wheat-baguette-viennoise-html\/#more-156\">Continue Reading &rarr;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[359],"tags":[323,216,21],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/156"}],"collection":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/comments?post=156"}],"version-history":[{"count":0,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/156\/revisions"}],"wp:attachment":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/media?parent=156"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/categories?post=156"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/tags?post=156"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}