{"id":80,"date":"2021-03-23T15:12:20","date_gmt":"2021-03-23T14:12:20","guid":{"rendered":"https:\/\/mustardmaker.com\/?page_id=80"},"modified":"2021-04-08T10:30:44","modified_gmt":"2021-04-08T08:30:44","slug":"mustard-preparation-at-home","status":"publish","type":"page","link":"https:\/\/mustardmaker.com\/make-mustard-yourself\/mustard-preparation-at-home\/","title":{"rendered":"Mustard preparation at home"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What-do-I-need-to-make-mustard\"><\/span>What do I need to make mustard?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>You will need a scale to weigh the ingredients, a container to mix the ingredients and a blender to stir the mustard paste. The same can be done with a whisk. In addition, you will need clean and sterilized jars with lids into which you will fill the finished mustard. If you want to make the mustard flour yourself, then you will need a coffee or spice grinder or a mortar or even a powerful blender to grind the mustard seeds. You need for a <a href=\"https:\/\/mustardmaker.com\/make-mustard-yourself\/mustard-basic-recipes\/\">mustard basic recipe<\/a> the following ingredients:<\/strong><\/p>\n\n\n\n<ul><li>Finished white or brown mustard flour or the appropriate amount of mustard seeds<\/li><li>Water<\/li><li>Vinegar, wine, lemon, must<\/li><li>Sugar, salt<\/li><li>Spices, herbs, fruits<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1920\" height=\"690\" src=\"https:\/\/mustardmaker.com\/de\/wp-content\/uploads\/sites\/2\/senf-selber-machen.jpg\" alt=\"Mustard preparation at home\" class=\"wp-image-221\" srcset=\"https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen.jpg 1920w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-300x108.jpg 300w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-1024x368.jpg 1024w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-768x276.jpg 768w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-1536x552.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><figcaption>Make your own mustard at home: all you need is mustard powder, vinegar, sugar, salt and spices. The mustard is quickly ready, but not yet edible, because it develops its aroma only after some time.<\/figcaption><\/figure>\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_57_1 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-6632af71d24e0\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-6632af71d24e0\"  aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/mustardmaker.com\/make-mustard-yourself\/mustard-preparation-at-home\/#What-do-I-need-to-make-mustard\" title=\"What do I need to make mustard?\">What do I need to make mustard?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/mustardmaker.com\/make-mustard-yourself\/mustard-preparation-at-home\/#Handicraft-activities\" title=\"Handicraft activities\">Handicraft activities<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/mustardmaker.com\/make-mustard-yourself\/mustard-preparation-at-home\/#In-5-steps-to-homemade-mustard\" title=\"In 5 steps to homemade mustard\">In 5 steps to homemade mustard<\/a><ul class='ez-toc-list-level-3'><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/mustardmaker.com\/make-mustard-yourself\/mustard-preparation-at-home\/#Step-1-Mustard-seed\" title=\"Step 1: Mustard seed\">Step 1: Mustard seed<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/mustardmaker.com\/make-mustard-yourself\/mustard-preparation-at-home\/#Step-2-Salt-and-sugar\" title=\"Step 2: Salt and sugar\">Step 2: Salt and sugar<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/mustardmaker.com\/make-mustard-yourself\/mustard-preparation-at-home\/#Step-3-Add-vinegar\" title=\"Step 3: Add vinegar\">Step 3: Add vinegar<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/mustardmaker.com\/make-mustard-yourself\/mustard-preparation-at-home\/#Step-4-Puree\" title=\"Step 4: Puree\">Step 4: Puree<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/mustardmaker.com\/make-mustard-yourself\/mustard-preparation-at-home\/#Step-5-Ready-is-the-mustard\" title=\"Step 5: Ready is the mustard\">Step 5: Ready is the mustard<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/mustardmaker.com\/make-mustard-yourself\/mustard-preparation-at-home\/#Tips-and-tricks-mustard-homemade\" title=\"Tips and tricks: mustard homemade\">Tips and tricks: mustard homemade<\/a><\/li><\/ul><\/nav><\/div>\n\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Handicraft-activities\"><\/span>Handicraft activities<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Mustard make yourself requires some patience<\/strong>, because only when the mustard self-made has completed sufficient maturation time, he also tastes good.<\/p>\n\n\n\n<ol><li>Get mustard flour or grind your own mustard seeds. <strong>For small amounts of mustard use a mortar<\/strong>. Larger quantities of mustard, if you need 50 grams of mustard flour or more according to the mustard recipe, grind electrically in a grinder or with a food processor. Do not allow the grind to heat up. Therefore, place the mustard seeds in the freezer two hours beforehand. Grinding material that is stuck to the sides and bottom must be scraped off from time to time during grinding. When grinding mix glycosides and myrosynase, so that later the sharpness is created.<\/li><li>Boil up the required liquid and let it warm to the touch. Cool. <strong>Sharp mustard is made with cold water<\/strong>.<\/li><li><strong>Mix the mustard flour with the liquid,<\/strong> so that the fermentation begins. The active ingredients are dissolved out and allysenf\u00f6l and sinalbinsenf\u00f6l are formed, which are later responsible for the sharpness. You should allow at least two hours for fermentation. But it is better to leave the mass up to 36 hours covered in a cool place.<\/li><li>In the meantime, paint, chop or crush herbs and spices quite fine or press them out. The <strong>ingredients must be so small, and that they can later be easily incorporated into the mustard paste.<\/strong><\/li><li><strong>Mix the ingredients into a homogeneous mass<\/strong>. To do this, you need to stir the mustard paste for some time with the electric hand mixer. While stirring, the mass should become firmer, because because the mustard flour is mixed with liquid, it swells.<\/li><\/ol>\n\n\n\n<p><strong>The mustard is now ready, but not yet edible<\/strong>, because it develops its aroma only after some time. How long the mustard must mature is usually indicated in the mustard recipe. Place the container with mustard in a cool, dark place. This is how mustard keeps the longest.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"In-5-steps-to-homemade-mustard\"><\/span>In 5 steps to homemade mustard<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The mustard presented here is a &#8220;beginner&#8217;s mustard&#8221;. It is, so to speak, the basic recipe that you can adapt according to your own wishes. The herb mustard mentioned here as an example is ideal for barbecue dishes. With the herbs you are very flexible. Process fresh herbs that are available to you depending on the season.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1920\" height=\"690\" src=\"https:\/\/mustardmaker.com\/de\/wp-content\/uploads\/sites\/2\/senf-selber-machen-senfsamen-400g.jpg\" alt=\"For homemade mustard we need 400 grams of mustard seeds\" class=\"wp-image-270\" srcset=\"https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-senfsamen-400g.jpg 1920w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-senfsamen-400g-300x108.jpg 300w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-senfsamen-400g-1024x368.jpg 1024w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-senfsamen-400g-768x276.jpg 768w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-senfsamen-400g-1536x552.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><figcaption>For homemade mustard we need 400 grams of mustard seeds. Depending on the variety used, your mustard will taste different. Also, the variety used determines the sharpness of the finished mustard. If you use mustard flour instead of mustard seeds, you save the subsequent pureeing of the mustard seeds.<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1920\" height=\"690\" src=\"https:\/\/mustardmaker.com\/de\/wp-content\/uploads\/sites\/2\/senf-selber-machen-zutaten.jpg\" alt=\"Only mustard seeds, vinegar, water, salt and sugar you need for homemade mustard\" class=\"wp-image-269\" srcset=\"https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-zutaten.jpg 1920w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-zutaten-300x108.jpg 300w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-zutaten-1024x368.jpg 1024w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-zutaten-768x276.jpg 768w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-zutaten-1536x552.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><figcaption>Only mustard seeds, vinegar, water, salt and sugar you need for homemade mustard. You can also add herbs, such as wild garlic here, to your mustard and thereby refine your homemade mustard to your taste.<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Step-1-Mustard-seed\"><\/span>Step 1: Mustard seed<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>The first step is to put 400 grams of mustard seeds in a tall container. You can crush the mustard seeds already in this step with a blender or leave them untreated for now, as shown here. It is also possible to use ready-made mustard flour instead of mustard seeds.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1920\" height=\"690\" src=\"https:\/\/mustardmaker.com\/de\/wp-content\/uploads\/sites\/2\/senf-selber-machen-senfsamen.jpg\" alt=\"Step 1: Place the mustard seeds in a large bowl.\" class=\"wp-image-271\" srcset=\"https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-senfsamen.jpg 1920w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-senfsamen-300x108.jpg 300w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-senfsamen-1024x368.jpg 1024w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-senfsamen-768x276.jpg 768w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-senfsamen-1536x552.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><figcaption>Step 1: Place the mustard seeds in a large bowl.<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Step-2-Salt-and-sugar\"><\/span>Step 2: Salt and sugar<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Use salt and sugar according to taste. As a basis, you can use two tablespoons of salt and two tablespoons of sugar. The sugar can be omitted without hesitation.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1920\" height=\"690\" src=\"https:\/\/mustardmaker.com\/de\/wp-content\/uploads\/sites\/2\/senf-selber-machen-salz-zucker.jpg\" alt=\"Step 2: Add salt and, if desired, sugar to the mustard seeds.\" class=\"wp-image-272\" srcset=\"https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-salz-zucker.jpg 1920w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-salz-zucker-300x108.jpg 300w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-salz-zucker-1024x368.jpg 1024w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-salz-zucker-768x276.jpg 768w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-salz-zucker-1536x552.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><figcaption>Step 2: Add salt and, if desired, sugar to the mustard seeds.<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Step-3-Add-vinegar\"><\/span>Step 3: Add vinegar<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>For a garden herb mustard use 0.25l of apple cider vinegar and 0.25l of must. However, you can also use vinegar and white wine for your mustard. Without alcohol, the mustard recipe also succeeds. Instead, just use 0.5l vinegar.<br>Stir the mixture well and let it swell for at least 60 minutes in a warm place. It does not hurt to let your mass also swell overnight.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1920\" height=\"690\" src=\"https:\/\/mustardmaker.com\/de\/wp-content\/uploads\/sites\/2\/senf-selber-machen-essig.jpg\" alt=\"Step 3: Now add the vinegar to the mixture. Stir the mixture and let the mustard seeds swell for at least an hour.\" class=\"wp-image-268\" srcset=\"https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-essig.jpg 1920w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-essig-300x108.jpg 300w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-essig-1024x368.jpg 1024w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-essig-768x276.jpg 768w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-essig-1536x552.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><figcaption>Step 3: Now add the vinegar to the mixture. Stir the mixture and let the mustard seeds swell for at least an hour.<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Step-4-Puree\"><\/span>Step 4: Puree<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Now the swollen mustard seeds are finely pureed. It is advisable to puree smaller quantities individually and then give the pre-pureed mass a final puree together with the herbs. Add water if your mixture is too thick. How finely you puree your mustard depends on your preferences. Still individual mustard seeds in the mustard gives your homemade mustard a personal touch.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1920\" height=\"690\" src=\"https:\/\/mustardmaker.com\/de\/wp-content\/uploads\/sites\/2\/senf-selber-machen-mixen.jpg\" alt=\"Step 4: Now puree the mixture. Add herbs according to taste. If the mass is too thick, add a little more water as needed.\" class=\"wp-image-266\" srcset=\"https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-mixen.jpg 1920w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-mixen-300x108.jpg 300w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-mixen-1024x368.jpg 1024w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-mixen-768x276.jpg 768w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-mixen-1536x552.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><figcaption>Step 4: Now puree the mixture. Add herbs according to taste. If the mass is too thick, add a little more water as needed.<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Step-5-Ready-is-the-mustard\"><\/span>Step 5: Ready is the mustard<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>The finished mustard is now filled into a sterile jar or stone jug. Stored in a cool and dark place, the mustard will keep for at least three months. Mostly, however, the mustard can be kept for six months.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1920\" height=\"690\" src=\"https:\/\/mustardmaker.com\/de\/wp-content\/uploads\/sites\/2\/senf-selber-machen-fertig.jpg\" alt=\"Step 5: The finished mustard is now poured into a suitable container.\" class=\"wp-image-267\" srcset=\"https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-fertig.jpg 1920w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-fertig-300x108.jpg 300w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-fertig-1024x368.jpg 1024w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-fertig-768x276.jpg 768w, https:\/\/mustardmaker.com\/wp-content\/uploads\/sites\/2\/senf-selber-machen-fertig-1536x552.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><figcaption>Step 5: The finished mustard is now poured into a suitable container.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Tips-and-tricks-mustard-homemade\"><\/span>Tips and tricks: mustard homemade<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Milled mustard or mustard flour can absorb up to four times the amount of water. This does not automatically mean that the amount of mustard quadruples. <strong>To achieve the desired consistency, add the liquid not all at once, but bit by bit and wait<\/strong> how the mustard thickens. It is very important to let the finished mustard steep before eating. The glycosides transform into mustard oils in the process. A cool storage temperature supports the ripening time.<\/p>\n\n\n\n<p>If the taste of ingredients used comes out too strongly or the mustard does not reach a paste-like consistency, then green bananas can help. But no plantains, because these are green inedible.<strong>An alternative for wine or vinegar is Verjus<\/strong>. This is the unripe grape juice that often replaces lemon juice in upscale cooking. You can get verjus at assorted wine stores or online. Sugar can be replaced with honey, sugar syrup, agave syrup or maple syrup. As a rule, mustard recipes use fresh fruit. If that is not possible, then frozen, canned or preserved fruit can be used.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>What do I need to make mustard? You will need a scale to weigh the ingredients, a container to mix the ingredients and a blender to stir the mustard paste. The same can be done with a whisk. In addition, you will need clean and sterilized jars with lids into which you will fill the &#8230; <a title=\"Mustard preparation at home\" class=\"read-more\" href=\"https:\/\/mustardmaker.com\/make-mustard-yourself\/mustard-preparation-at-home\/\" aria-label=\"Read more about Mustard preparation at home\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"parent":76,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"_links":{"self":[{"href":"https:\/\/mustardmaker.com\/wp-json\/wp\/v2\/pages\/80"}],"collection":[{"href":"https:\/\/mustardmaker.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/mustardmaker.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/mustardmaker.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/mustardmaker.com\/wp-json\/wp\/v2\/comments?post=80"}],"version-history":[{"count":4,"href":"https:\/\/mustardmaker.com\/wp-json\/wp\/v2\/pages\/80\/revisions"}],"predecessor-version":[{"id":127,"href":"https:\/\/mustardmaker.com\/wp-json\/wp\/v2\/pages\/80\/revisions\/127"}],"up":[{"embeddable":true,"href":"https:\/\/mustardmaker.com\/wp-json\/wp\/v2\/pages\/76"}],"wp:attachment":[{"href":"https:\/\/mustardmaker.com\/wp-json\/wp\/v2\/media?parent=80"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}