{"id":960,"date":"2021-10-29T08:55:03","date_gmt":"2021-10-29T06:55:03","guid":{"rendered":"https:\/\/recept.wilmersbrygga.se\/?p=960"},"modified":"2021-11-03T19:40:54","modified_gmt":"2021-11-03T18:40:54","slug":"pizzadeg-pa-surdeg","status":"publish","type":"post","link":"https:\/\/recept.wilmersbrygga.se\/index.php\/2021\/10\/29\/pizzadeg-pa-surdeg\/","title":{"rendered":"Pizzadeg p\u00e5 Surdeg"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">8 st Pizzor (h\u00e4lften blir 4 st)<br><br>3-5 gr j\u00e4st<br>800 gr vetemj\u00f6l (spec vete)<br>500 gr vatten 37<br>200 gr vetesurdeg<br>20 gr havssallt<br>Olivolja<br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L\u00f6s upp surdegen och j\u00e4st i vatten i en bunke<br>R\u00f6r ner veremj\u00f6l. Kn\u00e5da i 4 min tills\u00e4tt allt och kn\u00e5da ytterligare 4 min.<br><br>L\u00e5t j\u00e4sa i tv\u00e5 timmar<br><br>Forma till sl\u00e4ta bullar, gnid dem i oljan, l\u00e4gg p\u00e5 pl\u00e5t t\u00e4ck med plastfilm in i kylen 1-5 dagar.<br><br>Ta ut degen, forma bullarna p\u00e5 mj\u00f6lat bord med h\u00e4nder, Pressa ut degen fr\u00e5n mitten med h\u00e4nderna l\u00e5t kanten vara<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L\u00e4gg p\u00e5 topping. Gr\u00e4dda i vedeldad ugn 400 grader i 60 sec tills den blir gyllenbrun.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>8 st Pizzor (h\u00e4lften blir 4 st) 3-5 gr j\u00e4st800 gr vetemj\u00f6l (spec vete)500 gr vatten 37200 gr vetesurdeg20 gr havssalltOlivolja L\u00f6s upp surdegen och j\u00e4st i vatten i en&hellip;<\/p>\n","protected":false},"author":1,"featured_media":990,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[56,117,19],"tags":[121],"class_list":["post-960","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pizza","category-surdeg","category-wilmers-recept","tag-betyg-mycketbra","has-post-thumbnail-archive"],"_links":{"self":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/960","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/comments?post=960"}],"version-history":[{"count":2,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/960\/revisions"}],"predecessor-version":[{"id":995,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/960\/revisions\/995"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/media\/990"}],"wp:attachment":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/media?parent=960"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/categories?post=960"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/tags?post=960"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}