{"version":"1.0","provider_name":"alt.cardiff","provider_url":"https:\/\/cardiffjournalism.co.uk\/altcardiff","author_name":"altcardiff","author_url":"https:\/\/cardiffjournalism.co.uk\/altcardiff\/author\/altcardiff\/","title":"A Bridgend bread that\u2019s better for you - alt.cardiff","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"inoibdtslG\"><a href=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/2012\/11\/27\/a-bridgend-bread-thats-better-for-you\/\">A Bridgend bread that\u2019s better for you<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/2012\/11\/27\/a-bridgend-bread-thats-better-for-you\/embed\/#?secret=inoibdtslG\" width=\"600\" height=\"338\" title=\"&#8220;A Bridgend bread that\u2019s better for you&#8221; &#8212; alt.cardiff\" data-secret=\"inoibdtslG\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2012\/11\/food_9_bread_featured_ep.jpg","thumbnail_width":200,"thumbnail_height":129,"description":"Slow fermented bread isn\u2019t a secret, according to Tortoise Bakery founder Mike Sweetman, but it will take a lot of patience to get the exceptional bread promised by the recipe. Mike discovered his passion for baking as a teenager, while working in his father\u2019s bakery, but it wasn\u2019t until years later that his interest in slow fermented bread took off. Tortoise Bakery\u2019s bread has less yeast than normal bread and is fermented for longer, giving it an improved flavour and [&hellip;]"}