{"type":"rich","provider_url":"https://hatena.blog","author_name":"naotoj","version":"1.0","blog_title":"Hole In The Wall","published":"2014-07-12 16:00:00","html":"<iframe src=\"https://hatenablog-parts.com/embed?url=https%3A%2F%2Fnaotoj.hatenablog.com%2Fentry%2F2014%2F07%2F12%2F000000_1\" title=\"How Tartine changed San Francisco pizza - Hole In The Wall\" class=\"embed-card embed-blogcard\" scrolling=\"no\" frameborder=\"0\" style=\"display: block; width: 100%; height: 190px; max-width: 500px; margin: 10px 0px;\"></iframe>","provider_name":"Hatena Blog","image_url":"http://insidescoopsf.sfgate.com/files/2014/07/Pizza_San_Francisco_Western_Addition_The_Mill_Josey_Baker-600x399.jpg","height":"190","width":"100%","url":"https://naotoj.hatenablog.com/entry/2014/07/12/000000_1","blog_url":"https://naotoj.hatenablog.com/","categories":["\u305f\u3079\u3082\u306e","\u6599\u7406","\u30d1\u30f3","\u30d4\u30b6"],"description":"\u305d\u308c\u306fInside Scoop\u306b\u8f09\u3063\u305f\u8a18\u4e8b\u3002 Studying the drafts of Robertson\u2019s 40-plus-page method introduced Krupman to working with wild yeasts\u2013bakers call these doughs \u201cnaturally leavened\u201d to distinguish them from ones that rely on commercial yeast. Tartine also inspired him to incorporate whole-wheat flour in the do\u2026","title":"How Tartine changed San Francisco pizza","author_url":"https://blog.hatena.ne.jp/naotoj/"}