{"id":9302,"date":"2017-04-30T16:36:51","date_gmt":"2017-04-30T21:36:51","guid":{"rendered":"http:\/\/loquecomemos.com\/?p=9302"},"modified":"2019-08-15T20:47:35","modified_gmt":"2019-08-16T01:47:35","slug":"horneando-en-altura","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/horneando-en-altura\/","title":{"rendered":"Horneando en Altura: f\u00edsica, geograf\u00eda y horno"},"content":{"rendered":"<p>Recientemente nos encontramos horneando en altura. Nos mudamos desde el nivel del mar a casi los 3.000 msnm. Esto requiere una serie de adaptaciones, dentro de las que se encuentra cambiar el c\u00f3mo horneamos, sobre todo lo que tiene que ver con panader\u00eda y pasteler\u00eda.<!--more--><\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9113\" data-permalink=\"https:\/\/le-fort.org\/cocina\/primeros-pasos-pan-masa-madre\/pan-de-molde\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/pan-de-molde.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"pan-de-molde\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/pan-de-molde.jpg?fit=1200%2C675&amp;ssl=1\" class=\"aligncenter size-full wp-image-9113\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2016\/12\/pan-de-molde.jpg?resize=1200%2C675\" alt=\"Pan de molde\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/pan-de-molde.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/pan-de-molde.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<p>Las condiciones a la altura en la que estamos son distintas a las del nivel del mar.<\/p>\n<ul>\n<li>La presi\u00f3n atomosf\u00e9rica es menor. Esto tiene diversas consecuencias:\n<ul>\n<li><em>El agua hierve a una temperatura menor<\/em>, alrededor de 90\u00b0C. Recordemos que un l\u00edquido hierve cuando su presi\u00f3n de vapor alcanza la presi\u00f3n atmosf\u00e9rica (o la presi\u00f3n de gas de su entorno)<\/li>\n<li><em>Las masas leudan m\u00e1s y m\u00e1s r\u00e1pido<\/em>. Sin tanta resistencia causada por la presi\u00f3n atomosf\u00e9rica, los gases producidos al leudar se expanden m\u00e1s, haciendo que las masas suban m\u00e1s (\u00bfte acuerdas de PV=nRT?).<\/li>\n<li><em>La velocidad de evaporaci\u00f3n del agua es mayor<\/em> por la menor presi\u00f3n atmosf\u00e9rica.<\/li>\n<li>Quiz\u00e1 como consecuencia del punto anterior, la harina suele tener un porcentaje de agua menor, por lo que es capaz de absorber m\u00e1s agua.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8590\" data-permalink=\"https:\/\/le-fort.org\/cocina\/brownies-de-banana\/brownies-listos\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/brownies-listos.jpg?fit=1280%2C800&amp;ssl=1\" data-orig-size=\"1280,800\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"brownies-listos\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/brownies-listos.jpg?fit=1200%2C750&amp;ssl=1\" class=\"aligncenter size-full wp-image-8590\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2016\/08\/brownies-listos.jpg?resize=1200%2C750\" alt=\"Brownies de banana\" width=\"1200\" height=\"750\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/brownies-listos.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/brownies-listos.jpg?resize=600%2C375&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<h2>Horneando en Altura: Cambios\u00a0realizados<\/h2>\n<p>Hay una serie de cambios que debemos efectuar para hornear en altura. Para nuestros 2.700-3.000 msnm los cambios sugeridos son estos:<\/p>\n<ul>\n<li><strong>Aumentar la temperatura del horno en 10\u00b0C<\/strong>.<br \/>\nLa l\u00f3gica de este aumento de temperatura es acelerar la solidificaci\u00f3n o gelaci\u00f3n de las masas antes de que se expandan demasiado.<\/li>\n<li><strong>Reducir el tiempo de horneado en un 20%<\/strong><br \/>\nAl perder agua m\u00e1s r\u00e1pido y trabajar a mayor temperatura, los alimentos est\u00e1n listos m\u00e1s pronto.<\/li>\n<li><strong>Reducir la cantidad de az\u00facar en un 7%<\/strong><br \/>\nAl perder agua m\u00e1s r\u00e1pido, la concentraci\u00f3n de az\u00facar puede aumentar m\u00e1s de lo deseable.<\/li>\n<li><strong>Aumentar la cantidad de l\u00edquido en\u00a0un 20%<\/strong><br \/>\nEste aumento es para compensar la evaporaci\u00f3n m\u00e1s r\u00e1pida. Tambi\u00e9n se sugiere utilizar una clara de huevo, para que la prote\u00edna contribuya a la estructura.<\/li>\n<li><strong>Utilizar un tercio de los polvos de hornear que usualmente utilizar\u00edamos<\/strong>.<br \/>\nYa que el gas se expande m\u00e1s por la presi\u00f3n atmosf\u00e9rica reducida, no necesitaremos tanto gas.<\/li>\n<li><strong>Utilizar un 25% menos de levadura y tener claro que la masa de levadura sube m\u00e1s r\u00e1pido<\/strong>. Refrigerar si es necesario, o bajarla dos veces.<br \/>\nEste fen\u00f3meno es una combinaci\u00f3n de varios de los puntos anteriores. El punto es que una fermentaci\u00f3n lenta es deseable para una masa m\u00e1s sabrosa. La refrigeraci\u00f3n es una buena opci\u00f3n.<\/li>\n<li><strong>Fre\u00edr a 30\u00b0C menos de temperatura de aceite y compensar con un tiempo de fritura mayor<\/strong>, para permitir que las masas se cocinen completamente.<br \/>\nEl agua se escapar\u00e1 de nuestras frituras antes. Al fre\u00edr a la temperatura usual corremos el riesgo de sellar y dorar el exterior mientras el interior sigue crudo.<\/li>\n<\/ul>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8528\" data-permalink=\"https:\/\/le-fort.org\/cocina\/glaseado-real\/royal-icing\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/royal-icing.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"royal-icing\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/royal-icing.jpg?fit=1200%2C675&amp;ssl=1\" class=\"aligncenter size-full wp-image-8528\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2016\/07\/royal-icing.jpg?resize=1200%2C675\" alt=\"Cupcakes decorados con glaseado real\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/royal-icing.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/royal-icing.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<p>Y as\u00ed es como nos adaptamos, horneando en altura.<\/p>\n<h2>Referencias<\/h2>\n<ol>\n<li><a href=\"http:\/\/www.kingarthurflour.com\/learn\/high-altitude-baking.html\" target=\"_blank\" rel=\"noopener noreferrer\">Este art\u00edculo del sitio de King Arthur Flour<\/a> es un excelente material. Est\u00e1 en ingl\u00e9s.<\/li>\n<li><a href=\"https:\/\/www.exploratorium.edu\/cooking\/icooks\/article-3-03.html\">El <em>Exploratorium<\/em> tiene otro art\u00edculo<\/a>, tambi\u00e9n en ingl\u00e9s, que es de inter\u00e9s.<\/li>\n<li>En <a href=\"https:\/\/www.bettycrocker.com\/how-to\/tipslibrary\/baking-tips\/baking-cooking-high-altitudes\">el sitio de Betty Crocker hay otro art\u00edculo \u00fatil<\/a>.<\/li>\n<li><a href=\"https:\/\/www.nationalgeographic.org\/encyclopedia\/evaporation\/\">El sitio del National Geographic nos habla sobre la evaporaci\u00f3n del agua<\/a>.<\/li>\n<\/ol>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9312\" data-permalink=\"https:\/\/le-fort.org\/cocina\/horneando-en-altura\/challah-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/04\/challah-1.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"challah\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/04\/challah-1.jpg?fit=1200%2C675&amp;ssl=1\" class=\"aligncenter size-full wp-image-9312\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2017\/04\/challah-1.jpg?resize=1200%2C675\" alt=\"Challah: horneando en altura\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/04\/challah-1.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/04\/challah-1.jpg?resize=600%2C338&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/04\/challah-1.jpg?resize=700%2C393&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/04\/challah-1.jpg?resize=332%2C187&amp;ssl=1 332w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Horneando en Altura: la f\u00edsica al servicio de panes y pasteles en la sierra del Ecuador. PV=nRT<\/p>\n","protected":false},"author":1,"featured_media":9310,"comment_status":"closed","ping_status":"closed","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":[1],"tags":[],"class_list":["post-9302","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/04\/challah-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-2q2","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":8210,"url":"https:\/\/le-fort.org\/cocina\/jumbals\/","url_meta":{"origin":9302,"position":0},"title":"Jumbals","author":"Le-Fort.org","date":"27 de Junio, 2016","format":false,"excerpt":"Preparamos estas galletas llamadas Jumbals como parte de un curso muy interesante que estamos tomando en l\u00ednea, sobre la historia de la comida bajo distintos reyes y reinas de Inglaterra.\u00a0La receta es de la lecci\u00f3n sobre Isabel I, y est\u00e1 en el contexto del descenso del precio del az\u00facar en\u2026","rel":"","context":"En &quot;Reposter\u00eda&quot;","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/jumbal-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\/06\/jumbal-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/jumbal-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/jumbal-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/jumbal-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":558,"url":"https:\/\/le-fort.org\/cocina\/haciendo-pan-para-sanguches-en-casa\/","url_meta":{"origin":9302,"position":1},"title":"Haciendo Pan para S\u00e1nguches en Casa","author":"Maestro Sanguchero","date":"13 de Diciembre, 2012","format":false,"excerpt":"Debido a la flojera que nos da salir, nos hemos especializado en preparar s\u00e1nguches en casa, y f\u00edjense que es una actividad muy placentera, jejejeje. El pan nos ha tomado un poco de tiempo en su entendimiento y perfeccionamiento, y a continuaci\u00f3n les contamos nuestras conclusiones al respecto: Actualizaci\u00f3n, cinco\u2026","rel":"","context":"En &quot;Cavilaciones&quot;","block_context":{"text":"Cavilaciones","link":"https:\/\/le-fort.org\/cocina\/categoria\/cavilaciones\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/masa-madre-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\/12\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":14846,"url":"https:\/\/le-fort.org\/cocina\/pan-de-molde\/","url_meta":{"origin":9302,"position":2},"title":"Pan de Molde","author":"Le-Fort.org","date":"20 de Marzo, 2020","format":false,"excerpt":"El pan de molde es una excelente receta para estos d\u00edas de aislamiento social y cuarentena, en los que saber hacer pan es una habilidad \u00fatil. Compartimos con ustedes esta receta de un pan f\u00e1cil, delicioso y bajo en grasa. Qu\u00e9date en casa y cu\u00eddate a ti y a los\u2026","rel":"","context":"En &quot;Panes&quot;","block_context":{"text":"Panes","link":"https:\/\/le-fort.org\/cocina\/categoria\/panes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/pan.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\/2020\/03\/pan.jpg?fit=1200%2C675&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/pan.jpg?fit=1200%2C675&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/pan.jpg?fit=1200%2C675&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/pan.jpg?fit=1200%2C675&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5515,"url":"https:\/\/le-fort.org\/cocina\/pan-de-chocolate\/","url_meta":{"origin":9302,"position":3},"title":"Pan de Chocolate","author":"Le-Fort.org","date":"6 de Junio, 2014","format":false,"excerpt":"Receta de un pan de chocolate que se puede ir sacando en pedazos con la mano. Ideal para reuniones informales de amigos.","rel":"","context":"En &quot;Chocolate&quot;","block_context":{"text":"Chocolate","link":"https:\/\/le-fort.org\/cocina\/categoria\/chocolate\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/06\/pan-de-chocolate-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\/2014\/06\/pan-de-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/06\/pan-de-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/06\/pan-de-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/06\/pan-de-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":14916,"url":"https:\/\/le-fort.org\/cocina\/pizza-rapida-de-masa-delgada\/","url_meta":{"origin":9302,"position":4},"title":"Pizza R\u00e1pida de Masa Delgada","author":"Le-Fort.org","date":"17 de Abril, 2020","format":false,"excerpt":"Del antojo a la mesa en menos de media hora.","rel":"","context":"En &quot;General&quot;","block_context":{"text":"General","link":"https:\/\/le-fort.org\/cocina\/categoria\/general\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/04\/pizza-delgada-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\/2020\/04\/pizza-delgada-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/04\/pizza-delgada-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/04\/pizza-delgada-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/04\/pizza-delgada-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":14415,"url":"https:\/\/le-fort.org\/cocina\/masa-de-pizza-artesanal\/","url_meta":{"origin":9302,"position":5},"title":"Masa de Pizza Artesanal","author":"Le-Fort.org","date":"7 de Septiembre, 2019","format":false,"excerpt":"Las modas van y las modas vienen, e incluso algo aparentemente tan invariable como la pizza sufre \"las flechas y pedradas de la \u00e1spera fortuna\", como dec\u00edan por ah\u00ed. 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