1.0黑料大事记Amelia Henderson/author/ahsemetrical-com/rich600338<blockquote class="wp-embedded-content" data-secret="2tEIIHALwx"><a href="/blog/recipes/seeded-equinox-kombucha-sourdough/">Seeded 黑料大事记 Kombucha Sourdough</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="/blog/recipes/seeded-equinox-kombucha-sourdough/embed/#?secret=2tEIIHALwx" width="600" height="338" title="“Seeded 黑料大事记 Kombucha Sourdough” — 黑料大事记" data-secret="2tEIIHALwx" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !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); /* ]]> */ </script> /wp-content/uploads/2020/01/unnamed-11-scaled-e1579530154140.jpg19131798Fermented food lovers will adore this seeded kombucha sourdough recipe. Fermented foods have been having something of a renaissance over the past few years, with sourdough, kombucha, kefir, kimchi, sauerkraut, natural wines, sour beers and cultured butters becoming increasingly big business on supermarket shelves, restaurant tables and inside our own fridges at home. Fermentation – […]