{"id":301680,"date":"2010-02-09T05:06:46","date_gmt":"2010-02-09T10:06:46","guid":{"rendered":"http:\/\/www.thekitchn.com\/thekitchn\/baking-products\/whats-the-deal-with-00-flour-108281"},"modified":"2010-02-09T05:06:46","modified_gmt":"2010-02-09T10:06:46","slug":"whats-the-deal-with-00-flour","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/301680","title":{"rendered":"What&#8217;s the Deal with &#8220;00&#8221; Flour?"},"content":{"rendered":"<p> <a href=\"http:\/\/www.thekitchn.com\/thekitchn\/baking-products\/whats-the-deal-with-00-flour-108281\"><img loading=\"lazy\" decoding=\"async\" alt=\"2010-02-10-00Flour.jpg\" src=\"http:\/\/www.apartmenttherapy.com\/uimages\/kitchen\/2010-02-10-00Flour.jpg\" width=\"400\" height=\"400\" class=\"mt-image-center\" \/><\/a>Also called <em>doppio zero<\/em> flour, this ingredient is sometimes listed in Italian recipes like pizza dough and <a href=\"http:\/\/www.thekitchn.com\/thekitchn\/tips-techniques\/how-to-make-pasta-tips-from-my-italianmotherinlaw-078649\">pasta<\/a>. It can be pretty difficult to track down, and then hard on the wallet when you do. What is it, and is it really necessary for authentic Italian cooking?<\/p>\n<p><a href=\"http:\/\/www.thekitchn.com\/thekitchn\/baking-products\/whats-the-deal-with-00-flour-108281\">Read Full Post<\/a><\/p>\n<p><a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/2C56_QOs77AEGz8w-EQCdpK7UeU\/0\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/2C56_QOs77AEGz8w-EQCdpK7UeU\/0\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><br \/>\n<a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/2C56_QOs77AEGz8w-EQCdpK7UeU\/1\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/2C56_QOs77AEGz8w-EQCdpK7UeU\/1\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/feeds.feedburner.com\/~r\/apartmenttherapy\/thekitchn\/~4\/lom5oqDNKew\" height=\"1\" width=\"1\"\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Also called doppio zero flour, this ingredient is sometimes listed in Italian recipes like pizza dough and pasta. It can be pretty difficult to track down, and then hard on the wallet when you do. What is it, and is it really necessary for authentic Italian cooking? Read Full Post<\/p>\n","protected":false},"author":102,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-301680","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/301680","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/102"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=301680"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/301680\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=301680"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=301680"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=301680"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}