{"id":37,"date":"2026-09-02T14:49:21","date_gmt":"2026-09-02T14:49:21","guid":{"rendered":"https:\/\/colorlibhub.com\/pato\/2026\/09\/02\/the-two-day-dough\/"},"modified":"2026-09-02T14:49:21","modified_gmt":"2026-09-02T14:49:21","slug":"the-two-day-dough","status":"publish","type":"post","link":"https:\/\/colorlibhub.com\/pato\/2026\/09\/02\/the-two-day-dough\/","title":{"rendered":"The two-day dough"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Flour, water, salt and a very small amount of yeast. Mixed on Monday, it is not worth eating until Wednesday, and the difference is not subtle.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The cold slows the yeast almost to a stop while the enzymes keep working. Starch becomes sugar, protein becomes something more elastic, and the dough that comes out on the second day stretches instead of tearing.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">You can taste the time. A dough proved in four hours at room temperature tastes of yeast; one proved for two days in the cold tastes of wheat. Given ninety seconds over wood, only one of them is worth the oven.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Forty-eight hours in the cold does something that no amount of kneading will.<\/p>\n","protected":false},"author":0,"featured_media":31,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-37","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kitchen"],"_links":{"self":[{"href":"https:\/\/colorlibhub.com\/pato\/wp-json\/wp\/v2\/posts\/37","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/colorlibhub.com\/pato\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/colorlibhub.com\/pato\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/colorlibhub.com\/pato\/wp-json\/wp\/v2\/comments?post=37"}],"version-history":[{"count":0,"href":"https:\/\/colorlibhub.com\/pato\/wp-json\/wp\/v2\/posts\/37\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/colorlibhub.com\/pato\/wp-json\/wp\/v2\/media\/31"}],"wp:attachment":[{"href":"https:\/\/colorlibhub.com\/pato\/wp-json\/wp\/v2\/media?parent=37"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/colorlibhub.com\/pato\/wp-json\/wp\/v2\/categories?post=37"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/colorlibhub.com\/pato\/wp-json\/wp\/v2\/tags?post=37"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}