{"id":8194,"date":"2021-07-15T08:39:00","date_gmt":"2021-07-15T06:39:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=8194"},"modified":"2022-05-05T14:31:01","modified_gmt":"2022-05-05T12:31:01","slug":"culture-de-levain-maison","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/","title":{"rendered":"Culture de levain maison"},"content":{"rendered":"\n<p><strong>Martin Mayer est un expert en mati\u00e8re de levain. Le propri\u00e9taire de la boulangerie Vuaillat \u00e0 Uster (ZH) cuit ses pains de mani\u00e8re traditionnelle avec du levain. Il a ouvert le premier h\u00f4tel \u00e0 levain de Suisse et donne lui-m\u00eame des cours et prodigue les conseils qui suivent.<\/strong><\/p>\n\n\n\n<p>Les conseils suivants montrent de mani\u00e8re succincte comment fabriquer son propre levain en cinq \u00e0 six jours et comment le rafra\u00eechir r\u00e9guli\u00e8rement par la suite. Bien entendu, ces instructions ne peuvent que compl\u00e9ter et non remplacer l\u2019exp\u00e9rience directe des \u00e9tapes dans un cours ou une visite chez un professionnel du levain.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-jour-1\">Jour 1<\/h2>\n\n\n\n<p>Prendre 100\u202fg de farine de seigle compl\u00e8te et 100\u202fg d\u2019eau chaude \u00e0 40\u202f\u00b0C environ. La moiti\u00e9 de l\u2019eau peut \u00eatre remplac\u00e9e par le jus d\u2019une pomme biologique fra\u00eechement press\u00e9e (avec la peau). De cette fa\u00e7on, on obtient plus de micro-organismes dans la culture de d\u00e9part.<br>M\u00e9langer la culture et la mettre dans un r\u00e9cipient, par exemple un bocal en verre. Selon le type de farine, utiliser un peu plus d\u2019eau pour obtenir une consistance de mortier. Laisser le couvercle l\u00e9g\u00e8rement entrouvert pour que l\u2019air puisse encore circuler. Laisser reposer \u00e0 environ 26\u202f\u00b0C pendant environ 24\u202fheures.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-jour-2\">Jour 2<\/h2>\n\n\n\n<p>Maintenant, quelques bulles d\u2019air sont peut-\u00eatre d\u00e9j\u00e0 visibles \u00e0 la surface. Si ce n\u2019est pas le cas, attendre un peu plus longtemps (il se pourrait bien que cela prenne un jour de plus). Prendre 100\u202fg de culture de d\u00e9part de la veille. Ajouter 50\u202fg de farine de seigle compl\u00e8te et 50\u202fg d\u2019eau ti\u00e8de (40\u202f\u00b0C). M\u00e9langer bien et mettez dans un nouveau r\u00e9cipient propre. Laisser reposer pendant 24\u202fheures.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-jour-3-ou-4\">Jour 3 ou 4<\/h2>\n\n\n\n<p>La culture prend lentement vie. La formation de bulles devrait maintenant \u00eatre visible. Prendre 100\u202fg de culture de d\u00e9part de la veille. Ajouter 50\u202fg de farine de seigle compl\u00e8te et 50\u202fg d\u2019eau ti\u00e8de (40\u202f\u00b0C) pour alimenter la culture. C\u2019est ce que les experts appellent le rafra\u00eechissement, car c\u2019est la nourriture des micro-organismes. M\u00e9langer bien et mettez dans un nouveau r\u00e9cipient propre. Marquer le niveau de culture avec un stylo ou un \u00e9lastique. Laisser reposer pendant 24\u202fheures.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-jour-4-ou-5\">Jour 4 ou 5<\/h2>\n\n\n\n<p>R\u00e9p\u00e9ter l\u2019\u00e9tape du jour pr\u00e9c\u00e9dent deux ou trois fois jusqu\u2019\u00e0 ce que la culture double au moins de volume en 2 \u00e0 4 heures.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-jour-5-ou-6\">Jour 5 ou 6<\/h2>\n\n\n\n<p>Maintenant c\u2019est fait, on a un b\u00e9b\u00e9. Avec un entretien appropri\u00e9, il peut profiter longtemps et vieillir Comment le baptiser\u2009? Il est maintenant pr\u00eat \u00e0 \u00eatre cuit. Comme c\u2019est passionnant\u2009!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-rafraichir-quotidiennement\">Rafra\u00eechir quotidiennement<\/h2>\n\n\n\n<p>Nourrir maintenant la culture quotidiennement dans un rapport de 1 : 1 : 1 = 50\u202fg de culture, 50\u202fg de farine, 50\u202fg d\u2019eau. S\u2019il n\u2019est pas utilis\u00e9 pendant une longue p\u00e9riode, mettre simplement la culture dans le r\u00e9frig\u00e9rateur. Attention\u2009: il n\u2019est pas recommand\u00e9 de d\u00e9passer une semaine.<br>Avant la prochaine utilisation, il suffit de la nourrir \u00e0 nouveau une ou deux fois.<\/p>\n\n\n\n<p>Martin Mayer, B\u00e4ckerei Vuaillat<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Martin Mayer est un expert en mati\u00e8re de levain. Le propri\u00e9taire de la boulangerie Vuaillat \u00e0 Uster (ZH) cuit ses pains de mani\u00e8re traditionnelle avec du levain. Il a ouvert le premier h\u00f4tel \u00e0 levain de Suisse et donne lui-m\u00eame des cours et prodigue les conseils qui suivent. Les conseils suivants montrent de mani\u00e8re succincte comment fabriquer son propre levain [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5241,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[56],"tags":[],"class_list":["post-8194","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-levain-chef"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Culture de levain maison | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Culture de levain maison\" \/>\n<meta property=\"og:description\" content=\"Martin Mayer est un expert en mati\u00e8re de levain. Le propri\u00e9taire de la boulangerie Vuaillat \u00e0 Uster (ZH) cuit ses pains de mani\u00e8re traditionnelle avec du levain. Il a ouvert le premier h\u00f4tel \u00e0 levain de Suisse et donne lui-m\u00eame des cours et prodigue les conseils qui suivent. Les conseils suivants montrent de mani\u00e8re succincte comment fabriquer son propre levain [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/\" \/>\n<meta property=\"og:site_name\" content=\"SBC\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/swissbaker.ch\" \/>\n<meta property=\"article:published_time\" content=\"2021-07-15T06:39:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-05T12:31:01+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/14_2_vuillat_1.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"474\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"azureart\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@ch_swissbaker\" \/>\n<meta name=\"twitter:site\" content=\"@ch_swissbaker\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"azureart\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/\"},\"author\":{\"name\":\"azureart\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/058ac47619f7da53df62aba60f939b78\"},\"headline\":\"Culture de levain maison\",\"datePublished\":\"2021-07-15T06:39:00+00:00\",\"dateModified\":\"2022-05-05T12:31:01+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/\"},\"wordCount\":519,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/14_2_vuillat_1.jpeg\",\"articleSection\":[\"Levain-chef\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/\",\"url\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/\",\"name\":\"Culture de levain maison | SBC\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/14_2_vuillat_1.jpeg\",\"datePublished\":\"2021-07-15T06:39:00+00:00\",\"dateModified\":\"2022-05-05T12:31:01+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/#primaryimage\",\"url\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/14_2_vuillat_1.jpeg\",\"contentUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/14_2_vuillat_1.jpeg\",\"width\":800,\"height\":474,\"caption\":\"Culture de levain maison\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"\",\"item\":\"https:\/\/swissbaker.ch\/fr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Levain-chef\",\"item\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/category\/levain-chef\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Culture de levain maison\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#website\",\"url\":\"https:\/\/swissbaker.ch\/fr\/\",\"name\":\"SBC\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/swissbaker.ch\/fr\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\",\"name\":\"Schweizerischer B\u00e4cker-Confiseurmeister-Verband\",\"url\":\"https:\/\/swissbaker.ch\/fr\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg\",\"contentUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg\",\"width\":512,\"height\":512,\"caption\":\"Schweizerischer B\u00e4cker-Confiseurmeister-Verband\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/swissbaker.ch\",\"https:\/\/x.com\/ch_swissbaker\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/058ac47619f7da53df62aba60f939b78\",\"name\":\"azureart\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/be04dd3098fd612c83067af4f7a295384c93cb6a9112f51beb9d2f477d25da61?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/be04dd3098fd612c83067af4f7a295384c93cb6a9112f51beb9d2f477d25da61?s=96&d=mm&r=g\",\"caption\":\"azureart\"},\"sameAs\":[\"https:\/\/swissbaker.ch\"],\"url\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/pixel-ahoi\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Culture de levain maison | SBC","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:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/","og_locale":"fr_FR","og_type":"article","og_title":"Culture de levain maison","og_description":"Martin Mayer est un expert en mati\u00e8re de levain. Le propri\u00e9taire de la boulangerie Vuaillat \u00e0 Uster (ZH) cuit ses pains de mani\u00e8re traditionnelle avec du levain. Il a ouvert le premier h\u00f4tel \u00e0 levain de Suisse et donne lui-m\u00eame des cours et prodigue les conseils qui suivent. Les conseils suivants montrent de mani\u00e8re succincte comment fabriquer son propre levain [&hellip;]","og_url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/","og_site_name":"SBC","article_publisher":"https:\/\/www.facebook.com\/swissbaker.ch","article_published_time":"2021-07-15T06:39:00+00:00","article_modified_time":"2022-05-05T12:31:01+00:00","og_image":[{"width":800,"height":474,"url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/14_2_vuillat_1.jpeg","type":"image\/jpeg"}],"author":"azureart","twitter_card":"summary_large_image","twitter_creator":"@ch_swissbaker","twitter_site":"@ch_swissbaker","twitter_misc":{"Written by":"azureart","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/#article","isPartOf":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/"},"author":{"name":"azureart","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/058ac47619f7da53df62aba60f939b78"},"headline":"Culture de levain maison","datePublished":"2021-07-15T06:39:00+00:00","dateModified":"2022-05-05T12:31:01+00:00","mainEntityOfPage":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/"},"wordCount":519,"commentCount":0,"publisher":{"@id":"https:\/\/swissbaker.ch\/fr\/#organization"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/#primaryimage"},"thumbnailUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/14_2_vuillat_1.jpeg","articleSection":["Levain-chef"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/","url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/","name":"Culture de levain maison | SBC","isPartOf":{"@id":"https:\/\/swissbaker.ch\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/#primaryimage"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/#primaryimage"},"thumbnailUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/14_2_vuillat_1.jpeg","datePublished":"2021-07-15T06:39:00+00:00","dateModified":"2022-05-05T12:31:01+00:00","breadcrumb":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/#primaryimage","url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/14_2_vuillat_1.jpeg","contentUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/14_2_vuillat_1.jpeg","width":800,"height":474,"caption":"Culture de levain maison"},{"@type":"BreadcrumbList","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/culture-de-levain-maison\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"","item":"https:\/\/swissbaker.ch\/fr\/"},{"@type":"ListItem","position":2,"name":"Levain-chef","item":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/category\/levain-chef\/"},{"@type":"ListItem","position":3,"name":"Culture de levain maison"}]},{"@type":"WebSite","@id":"https:\/\/swissbaker.ch\/fr\/#website","url":"https:\/\/swissbaker.ch\/fr\/","name":"SBC","description":"","publisher":{"@id":"https:\/\/swissbaker.ch\/fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/swissbaker.ch\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/swissbaker.ch\/fr\/#organization","name":"Schweizerischer B\u00e4cker-Confiseurmeister-Verband","url":"https:\/\/swissbaker.ch\/fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/","url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg","contentUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg","width":512,"height":512,"caption":"Schweizerischer B\u00e4cker-Confiseurmeister-Verband"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/swissbaker.ch","https:\/\/x.com\/ch_swissbaker"]},{"@type":"Person","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/058ac47619f7da53df62aba60f939b78","name":"azureart","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/be04dd3098fd612c83067af4f7a295384c93cb6a9112f51beb9d2f477d25da61?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/be04dd3098fd612c83067af4f7a295384c93cb6a9112f51beb9d2f477d25da61?s=96&d=mm&r=g","caption":"azureart"},"sameAs":["https:\/\/swissbaker.ch"],"url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/pixel-ahoi\/"}]}},"_links":{"self":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts\/8194","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/comments?post=8194"}],"version-history":[{"count":0,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts\/8194\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/media\/5241"}],"wp:attachment":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/media?parent=8194"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/categories?post=8194"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/tags?post=8194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}