[{"data":1,"prerenderedAt":24},["ShallowReactive",2],{"category-baking-dough":3},{"category":4,"videos":11},{"id":5,"name":6,"slug":7,"emoji":8,"color":9,"featured":10},421,"Baking & Dough","baking-dough","🍞","#C8A97E",false,[12],{"id":13,"code":14,"youtubeVideoId":15,"title":16,"description":17,"youtubeDuration":18,"youtubeIsShort":10,"contentType":19,"channel":20},1011712,"3dlkpo","Mq6xwcjYQD4","How a Poolish Ferment Turns Ordinary Waffles Into Crispy, Chewy Brunch Showstoppers","Brian Lagerstrom uses bread-making fermentation (a poolish) and brown butter to elevate waffles far beyond the bland continental breakfast version. The video covers three brunch-ready variations: a classic butter-and-maple version, a berry compote with cheesecake whipped cream waffle, and a savory cheesy chive crispy ham waffle topped with fried eggs.","PT9M56S","RECIPE",{"name":21,"slug":22,"avatar":23},"Brian Lagerstrom ","brian-lagerstrom","https:\u002F\u002Fyt3.ggpht.com\u002FYc9iM-g4OdaoXNsUxVXKM1B3EEm4V7NJ1MFFPLCbyyyKLua6l2z9yCQsimgJPcMxiogye1PMng=s800-c-k-c0x00ffffff-no-rj",1778181063125]