{"version":"1.0","provider_name":"SBC","provider_url":"https:\/\/swissbaker.ch\/fr\/","author_name":"azureart","author_url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/pixel-ahoi\/","title":"Du pain\u2009? Qu\u2019ils pr\u00e9parent donc des g\u00e2teaux\u2009!*","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"15Zl4pqPCq\"><a href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-pain-quils-preparent-donc-des-gateaux\/\">Du pain\u2009? Qu\u2019ils pr\u00e9parent donc des g\u00e2teaux\u2009!*<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-pain-quils-preparent-donc-des-gateaux\/embed\/#?secret=15Zl4pqPCq\" width=\"600\" height=\"338\" title=\"&#8220;Du pain\u2009? Qu\u2019ils pr\u00e9parent donc des g\u00e2teaux\u2009!*&#8221; &#8212; SBC\" data-secret=\"15Zl4pqPCq\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/swissbaker.ch\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/16_2_blog_Marla_Moser.jpeg","thumbnail_width":800,"thumbnail_height":474,"description":"Dans son blog, Marla Moser explique pourquoi, apr\u00e8s plusieurs tentatives, elle pr\u00e9f\u00e8re laisser la cuisson du pain aux boulangers. Croustillant \u00e0 l\u2019ext\u00e9rieur, moelleux et a\u00e9r\u00e9 \u00e0 l\u2019int\u00e9rieur\u2009; rien ne vaut un bon pain. J\u2019ai clairement compris ces derni\u00e8res semaines que r\u00e9ussir un bon pain est vraiment un art. En plein confinement, mes r\u00e9seaux sociaux \u00e9taient submerg\u00e9s de photos de pains [&hellip;]"}