{"id":2049,"date":"2022-12-16T15:01:31","date_gmt":"2022-12-16T15:01:31","guid":{"rendered":"https:\/\/www.fabricoproprio.net\/glossario\/massas-levedas\/"},"modified":"2022-12-16T15:02:01","modified_gmt":"2022-12-16T15:02:01","slug":"leavened-doughs","status":"publish","type":"glossary","link":"https:\/\/www.fabricoproprio.net\/en\/glossary\/leavened-doughs\/","title":{"rendered":"Leavened doughs"},"content":{"rendered":"<p>Type of dough which rises by fermentation of active yeast cultures.<\/p>\n","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-2049","glossary","type-glossary","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary\/2049","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary"}],"about":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/types\/glossary"}],"version-history":[{"count":1,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary\/2049\/revisions"}],"predecessor-version":[{"id":2050,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary\/2049\/revisions\/2050"}],"wp:attachment":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/media?parent=2049"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}