{"id":5246,"date":"2009-06-30T20:03:22","date_gmt":"2009-07-01T00:03:22","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=5246"},"modified":"2009-06-30T20:03:54","modified_gmt":"2009-07-01T00:03:54","slug":"a-long-way-to-go-for-a-perfect-bread%e7%b4%8d%e5%be%97%e3%81%a7%e3%81%8d%e3%82%8b%e3%83%91%e3%83%b3%e3%81%8c%e5%87%ba%e6%9d%a5%e3%82%8b%e3%81%be%e3%81%a7%e3%81%ab%e3%81%af%e3%81%be%e3%81%a0%e3%81%be","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=5246&lang=en","title":{"rendered":"A long way to go for a perfect bread
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A long way to go for a perfect bread<\/strong>
\nJune 28, 2009<\/em><\/p>\n

You can probably tell, but I’ve been into bread-baking the past few weeks. Last weekend Terry and I drove to Whole Foods just to buy King Arthur’s flour. I heard so many nice things about this brand. I’ve already made a few loaves using their flour, and they do taste better (I think). However, I feel I still have a long way to go in order to be able to bake a perfect bread. Last weekend I ordered a bread-baking book called “Artisan Bread in Five Minutes a Day” at Amazon, and I’m excited about learning to bake bread without using a bread machine.<\/p>\n

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A long way to go for a perfect bread June 28, 2009 You can probably tell, but I’ve been into bread-baking the past few weeks. Last weekend Terry and I drove to Whole Foods just to buy King Arthur’s flour. I heard so many nice things about this brand. I’ve already made a few loaves […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-5246","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5246","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5246"}],"version-history":[{"count":21,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5246\/revisions"}],"predecessor-version":[{"id":5333,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5246\/revisions\/5333"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}