{"id":2,"count":7,"description":"The high-hydration, high-temperature breads, often leavened with pre-ferments and\/or wild yeast, typical of Western Europe.","link":"https:\/\/nybakersbench.com\/?cat=2","name":"Craft Baking","slug":"craft-baking","taxonomy":"category","parent":0,"meta":[],"_links":{"self":[{"href":"https:\/\/nybakersbench.com\/index.php?rest_route=\/wp\/v2\/categories\/2","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nybakersbench.com\/index.php?rest_route=\/wp\/v2\/categories"}],"about":[{"href":"https:\/\/nybakersbench.com\/index.php?rest_route=\/wp\/v2\/taxonomies\/category"}],"wp:post_type":[{"href":"https:\/\/nybakersbench.com\/index.php?rest_route=%2Fwp%2Fv2%2Fposts&categories=2"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}