{"id":16000,"date":"2021-04-24T09:08:56","date_gmt":"2021-04-24T14:08:56","guid":{"rendered":"https:\/\/comer.me\/?p=325"},"modified":"2021-04-24T09:08:56","modified_gmt":"2021-04-24T14:08:56","slug":"historia-de-la-fermentacion","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/historia-de-la-fermentacion\/","title":{"rendered":"Historia de la Fermentaci\u00f3n"},"content":{"rendered":"<p>Ya conocemos sobre la fermentaci\u00f3n. Ahora veamos algo sobre su historia.<\/p>\n<p><!--more--><\/p>\n<p><iframe loading=\"lazy\" src=\"https:\/\/cdn.knightlab.com\/libs\/timeline3\/latest\/embed\/index.html?source=10EIJGC6rybhfen79RkXhZqipQug3OmmmJOLzFO0sQyQ&amp;font=Default&amp;lang=es&amp;initial_zoom=2&amp;height=650\" width=\"100%\" height=\"650\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Historia e historias de la fermentaci\u00f3n<\/p>\n","protected":false},"author":4,"featured_media":178,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[913],"tags":[],"class_list":["post-16000","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/masa-madre-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-4a4","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":16003,"url":"https:\/\/le-fort.org\/cocina\/historias-de-la-fermentacion\/","url_meta":{"origin":16000,"position":0},"title":"Historias de la Fermentaci\u00f3n","author":"Rod","date":"25 de Agosto, 2021","format":false,"excerpt":"Algunas historias interesantes sobre la fermentaci\u00f3n","rel":"","context":"En &quot;F\u00edsico Qu\u00edmica Alimentaria&quot;","block_context":{"text":"F\u00edsico Qu\u00edmica Alimentaria","link":"https:\/\/le-fort.org\/cocina\/categoria\/fisico-quimica-alimentaria\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3512,"url":"https:\/\/le-fort.org\/cocina\/cooked-cocinado-de-michael-pollan\/","url_meta":{"origin":16000,"position":1},"title":"Cooked (Cocinado) de Michael Pollan","author":"Le-Fort.org","date":"11 de Junio, 2013","format":false,"excerpt":"Rese\u00f1a y comentarios sobre Cooked (Cocinado): Una historia natural de la transformaci\u00f3n, de Michael Pollan.","rel":"","context":"En &quot;Libros&quot;","block_context":{"text":"Libros","link":"https:\/\/le-fort.org\/cocina\/categoria\/libros\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/c-624x296.jpg?fit=624%2C296&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/c-624x296.jpg?fit=624%2C296&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/c-624x296.jpg?fit=624%2C296&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":14197,"url":"https:\/\/le-fort.org\/cocina\/pizza-loja\/","url_meta":{"origin":16000,"position":2},"title":"Pizza en Loja","author":"Le-Fort.org","date":"16 de Junio, 2019","format":false,"excerpt":"Una vez m\u00e1s tuvimos un taller de pizza en la ciudad de Loja. Es un taller que disfrutamos mucho y este estuvo enfocado al emprendimiento. Vimos masas tradicional y de fermentaci\u00f3n lenta, y probamos pizzas de Argentina, Italia y EE.UU.\u00a0 Tambi\u00e9n tratamos el tema de costos, m\u00e1rgenes y administraci\u00f3n, en\u2026","rel":"","context":"En &quot;Educaci\u00f3n&quot;","block_context":{"text":"Educaci\u00f3n","link":"https:\/\/le-fort.org\/cocina\/categoria\/educacion\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/pizza-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/pizza-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/pizza-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/pizza-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/pizza-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":258,"url":"https:\/\/le-fort.org\/cocina\/cambiante-historia-gastronomia\/","url_meta":{"origin":16000,"position":3},"title":"La Siempre Cambiante Historia de la Gastronom\u00eda","author":"Rod","date":"23 de Noviembre, 2018","format":false,"excerpt":"Ha sido un a\u00f1o de reescritura de los libros de la historia de la gastronom\u00eda. El pan, la cerveza, el cacao y la vainilla son m\u00e1s antiguos de lo que cre\u00edamos.","rel":"","context":"En &quot;Historia&quot;","block_context":{"text":"Historia","link":"https:\/\/le-fort.org\/cocina\/categoria\/historia\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/vainilla-azucar.jpg?fit=1200%2C675&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/vainilla-azucar.jpg?fit=1200%2C675&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/vainilla-azucar.jpg?fit=1200%2C675&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/vainilla-azucar.jpg?fit=1200%2C675&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/vainilla-azucar.jpg?fit=1200%2C675&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7855,"url":"https:\/\/le-fort.org\/cocina\/masa-clasica-pizza\/","url_meta":{"origin":16000,"position":4},"title":"Masa de Pizza","author":"Le-Fort.org","date":"12 de Mayo, 2016","format":false,"excerpt":"Receta de masa de pizza cl\u00e1sica, de fermentaci\u00f3n lenta. Base de muchas recetas de masa de pizza cl\u00e1sicas y modernas.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/masa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/masa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/masa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/masa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/masa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":11132,"url":"https:\/\/le-fort.org\/cocina\/clase-de-pizza\/","url_meta":{"origin":16000,"position":5},"title":"Clase de Pizza en Nab\u00f3n","author":"Le-Fort.org","date":"5 de Agosto, 2017","format":false,"excerpt":"Clase de pizza a estudiantes chilenos en Nab\u00f3n. Muy buenos estudiantes. Amasamos, horneamos conversamos y degustamos pizza. Nos entretuvimos mucho, adem\u00e1s de aprender.","rel":"","context":"En &quot;Educaci\u00f3n&quot;","block_context":{"text":"Educaci\u00f3n","link":"https:\/\/le-fort.org\/cocina\/categoria\/educacion\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/curso-pizza-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/curso-pizza-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/curso-pizza-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/curso-pizza-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/curso-pizza-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/16000","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=16000"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/16000\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/178"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=16000"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=16000"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=16000"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}