{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcooking-issues.simplecast.com%2Fepisodes%2F20fef790-20fef790","width":444,"version":"1.0","type":"rich","title":"Episode 35: SPORE SPORE SPORE","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/ac728e/ac728e59-6e89-417a-8d11-836ca016eb41/2e818431-b3ae-4f69-aeaa-4906b8a2979a/1449183661artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/2e818431-b3ae-4f69-aeaa-4906b8a2979a\" height=\"200\" width=\"100%\" title=\"Episode 35: SPORE SPORE SPORE\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"This week on Cooking Issues, Dave talks about his experience trying to make salt risen bread. Learn more about this yeast-less bread and why Nastassia cant stand the word SPORE. Dave also answers questions about fixing a Braun Thermomix, brewing raw beer and adding liquid to sous vide steak. This episode was brought to you by Hearst Ranch - the nations largest single source supplier of grassfed and grass-finished beef. For more information visit www.HearstRanch.com\n\n"}