{"id":1860,"date":"2016-07-08T09:30:21","date_gmt":"2016-07-08T09:30:21","guid":{"rendered":"http:\/\/www.ylla1878.com\/blog\/?p=1860"},"modified":"2016-07-08T09:30:21","modified_gmt":"2016-07-08T09:30:21","slug":"pa-1878","status":"publish","type":"post","link":"https:\/\/www.ylla1878.com\/blog\/2016\/07\/pa-1878\/","title":{"rendered":"Pa 1878"},"content":{"rendered":"<p><a href=\"http:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2016\/07\/pa-1878.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-1858\" src=\"http:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2016\/07\/pa-1878-150x150.png\" alt=\"pa 1878\" width=\"150\" height=\"150\" srcset=\"https:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2016\/07\/pa-1878-150x150.png 150w, https:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2016\/07\/pa-1878-142x142.png 142w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a><\/p>\n<p>De vegades navegant per la xarxa et trobes sorpreses com la que us volem explicar avui. Es tracte de la\u00a0<strong>food blogger Bake Street<\/strong>\u00a0que\u00a0<strong>domina l\u2019art de fer pa i la pastisseria<\/strong>, i que\u00a0<strong>ha denominat un pa amb el nom de la nostre empresa, pa 1878<\/strong>. Des d\u2019aqu\u00ed Eva, et volem fer arribar-te les gr\u00e0cies, ens ha fet molt il\u00b7lusi\u00f3.<\/p>\n<p>En el post l\u2019Eva destaca l\u2019<strong>elasticitat de les nostres farines, la toler\u00e0ncia a les fermentacions llargues, retardades amb fred i la molla sempre alveolada del pa<\/strong>.<\/p>\n<p>L\u2019elaboraci\u00f3 que planteja amb la nostre farina \u00e9s un\u00a0<strong>pa fet amb massa d\u2019aigua de fruites fermentada<\/strong>, aqu\u00ed us deixem\u00a0<a title=\"pan 1878\" href=\"http:\/\/bake-street.com\/pan-1878\/\" target=\"_blank\">la recepta<\/a>, que t\u00e9 molt bona pinta.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>De vegades navegant per la xarxa et trobes sorpreses com la que us volem explicar avui. Es tracte de la\u00a0food [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1858,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,22,19],"tags":[1160,1161,995,1157,1159,1158],"class_list":["post-1860","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-curiositats","category-receptes","tag-blogger-bake-street","tag-com-fer-pa","tag-farines-ylla-1878","tag-pa-1878","tag-pa-fet-amb-massa-daigua-de-fruites-fermentada","tag-recepta-pa"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1860","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/comments?post=1860"}],"version-history":[{"count":1,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1860\/revisions"}],"predecessor-version":[{"id":1861,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1860\/revisions\/1861"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media\/1858"}],"wp:attachment":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media?parent=1860"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/categories?post=1860"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/tags?post=1860"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}