{"id":4657,"date":"2021-01-22T16:00:22","date_gmt":"2021-01-22T15:00:22","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/nicht-kategorisiert\/vollkornmehl-der-geschmack-von-biga-mehl-lektionen\/"},"modified":"2021-01-22T16:00:22","modified_gmt":"2021-01-22T15:00:22","slug":"vollkornmehl-der-geschmack-von-biga-mehl-lektionen","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/de\/kurse\/vollkornmehl-der-geschmack-von-biga-mehl-lektionen\/","title":{"rendered":"Vollkornmehl: der Geschmack von Biga &#8211; Mehl Lektionen"},"content":{"rendered":"\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>Semina di Agugiaro e Figna ist ein Mehl des Typs 2, das sich gut f\u00fcr die Zubereitung der Biga eignet und Aromen und Geschmack f\u00fcr einen perfekten und schmackhaften Teig hervorhebt. Paolo Spadaro wird uns \u00fcber die Technik und die einzelnen Schritte der Biga-Zubereitung informieren, um eine wohlgeformte und knusprige Focaccia herzustellen, die sofort gef\u00fcllt werden kann. <\/p>\n<\/div><\/div>\n<div class=\"shared-content \">\n            \t\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Verfeinern Sie Ihre Technik und entdecken Sie, wie Sie mit Agugiaro- und Figna-Mehl eine Focaccia nach der Biga-Methode zubereiten k\u00f6nnen.<\/p>\n","protected":false},"author":1,"featured_media":4658,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[178],"tags":[],"class_list":["post-4657","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kurse"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Vollkornmehl: der Geschmack von Biga - Mehl Lektionen - Pizza Stories<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pizzastories.le5stagioni.com\/de\/kurse\/vollkornmehl-der-geschmack-von-biga-mehl-lektionen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vollkornmehl: der Geschmack von Biga - Mehl Lektionen - Pizza Stories\" \/>\n<meta property=\"og:description\" content=\"Verfeinern Sie Ihre Technik und entdecken Sie, wie Sie mit Agugiaro- und Figna-Mehl eine Focaccia nach der Biga-Methode zubereiten k\u00f6nnen.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/pizzastories.le5stagioni.com\/de\/kurse\/vollkornmehl-der-geschmack-von-biga-mehl-lektionen\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Stories\" \/>\n<meta property=\"article:published_time\" content=\"2021-01-22T15:00:22+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/Lezione-4.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"629\" \/>\n\t<meta property=\"og:image:height\" content=\"264\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/de\\\/kurse\\\/vollkornmehl-der-geschmack-von-biga-mehl-lektionen\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/de\\\/kurse\\\/vollkornmehl-der-geschmack-von-biga-mehl-lektionen\\\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/de\\\/#\\\/schema\\\/person\\\/d29300c90b5517cd405edf2c907a69ba\"},\"headline\":\"Vollkornmehl: der Geschmack von Biga &#8211; 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