{"id":2282,"date":"2021-05-01T09:55:46","date_gmt":"2021-05-01T07:55:46","guid":{"rendered":"https:\/\/www.danielesciarotta.it\/?p=2282"},"modified":"2021-05-01T10:10:17","modified_gmt":"2021-05-01T08:10:17","slug":"criscito-lievito-madre-caputo","status":"publish","type":"post","link":"https:\/\/www.danielesciarotta.it\/fr\/criscito-lievito-madre-caputo.html","title":{"rendered":"Levure m\u00e8re Criscito Caputo"},"content":{"rendered":"<p>La levure s\u00e8che Caputo, \u00e9galement appel\u00e9e Criscito, est un produit naturel obtenu en p\u00e9trissant de la farine de bl\u00e9 tendre de type \u00ab 0 \u00bb et de l&#039;eau.<\/p>\n\n\n\n<p><em>Il s&#039;utilise \u00e0 5% (en fonction du poids de la farine) avec la levure de bi\u00e8re, pour la pr\u00e9paration de produits de boulangerie au levain (pain, pizza, focaccia...).<\/em><\/p>","protected":false},"excerpt":{"rendered":"<p>La levure s\u00e8che Caputo, \u00e9galement appel\u00e9e Criscito, est un produit naturel obtenu en m\u00e9langeant de la farine de bl\u00e9 tendre de type \u00ab\u00a00\u00a0\u00bb avec de l&#039;eau. Elle est utilis\u00e9e \u00e0 51\u00a0TP3T (en poids de farine) avec de la levure de bi\u00e8re pour la pr\u00e9paration de produits de boulangerie au levain (pain, pizza, focaccia, etc.).<\/p>","protected":false},"author":1,"featured_media":2284,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[164,1],"tags":[643,608,642],"class_list":["post-2282","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-farina","category-senza-categoria","tag-criscito","tag-lievito-madre","tag-molino-caputo"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.5 (Yoast SEO v26.5) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Criscito Lievito Madre Caputo - Daniele Sciarotta<\/title>\n<meta name=\"description\" content=\"Il lievito madre Caputo, chiamato anche Criscito, \u00e8 un prodotto naturale che si ottiene impastando farina di grano tenero di tipo &quot;0&quot; e acqua.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.danielesciarotta.it\/fr\/criscito-lievito-madre-caputo.html\/\" \/>\n<meta name=\"author\" content=\"Daniele Sciarotta\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Levure m\u00e8re Criscito Caputo - Daniele Sciarotta","description":"Le levain Caputo, \u00e9galement appel\u00e9 Criscito, est un produit naturel obtenu en p\u00e9trissant de la farine de bl\u00e9 tendre de type \u00ab 0 \u00bb et de l&#039;eau.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.danielesciarotta.it\/fr\/criscito-lievito-madre-caputo.html\/","author":"Daniele Sciarotta","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"BreadcrumbList","@id":"https:\/\/www.danielesciarotta.it\/criscito-lievito-madre-caputo.html#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.danielesciarotta.it\/en\/"},{"@type":"ListItem","position":2,"name":"Criscito Lievito Madre Caputo"}]}]}},"_links":{"self":[{"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/posts\/2282","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/comments?post=2282"}],"version-history":[{"count":5,"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/posts\/2282\/revisions"}],"predecessor-version":[{"id":2291,"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/posts\/2282\/revisions\/2291"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/media\/2284"}],"wp:attachment":[{"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/media?parent=2282"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/categories?post=2282"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/tags?post=2282"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}