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	<title>The Yumarama Bread Blog</title>
	<link>http://yumarama.com/blog</link>
	<description>My bread making playground</description>
	<lastBuildDate>Thu, 30 Oct 2008 12:23:16 +0000</lastBuildDate>
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		<title>Vermont Sourdough, round two</title>
		<description><![CDATA[This time I used the Carl starter which has a little more tang. The loaves were in the oven for 30 minutes but at 420ºF - at least that&#8217;s what I set the oven at - as opposed to the 40 minutes at 460ºF the recipe calls for.
The crust is a little thiner than the [...]]]></description>
		<link>http://yumarama.com/blog/2008/10/vermont-sourdough-round-two/</link>
			</item>
	<item>
		<title>Vermont Sourdough</title>
		<description><![CDATA[Yeah, it&#8217;s been a few months. Not that I haven&#8217;t made bread, I have, numerous batches in fact. But they were really mostly &#8220;sandwich&#8221; bread and all basic yeast things. Not as tasteless as store bought &#8220;Wonder&#8221; type stuff (which they were meant to replace) but not terribly exciting, either. On the up side, these [...]]]></description>
		<link>http://yumarama.com/blog/2008/10/vermont-sourdough/</link>
			</item>
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		<title>Round Seven - Round indeed!</title>
		<description><![CDATA[It&#8217;s been a short while since I&#8217;ve updated the blog so here&#8217;s the latest which was actually made last weekend, June 14th.
This time around, I went with a round bread to see how that would work. Since I still don&#8217;t have a banneton, I made do with a rice-flour coated, couche-lined sieve. By using a [...]]]></description>
		<link>http://yumarama.com/blog/2008/06/round-seven/</link>
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		<title>World&#8217;s Best Pancakes: starter discard rescue recipe</title>
		<description><![CDATA[For anyone who is concerned about removing a quarter cup of flour each time you feed your active starter, here&#8217;s an AMAZINGLY YUMMY pancake recipe that you can make using your discarded starter (when it&#8217;s not going to making loaves). Simply save up a few feeds&#8217; worth of excess starter and when you have enough, [...]]]></description>
		<link>http://yumarama.com/blog/2008/06/worlds-best-pancakes-starter-discard-rescue-recipe/</link>
			</item>
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		<title>Stretch and Fold: don&#8217;t need to knead</title>
		<description><![CDATA[Preamble: None of the following is original to me in the least. Here I&#8217;m merely collecting the wisdom of much more experienced bread makers into one easy to find spot. And I&#8217;m not even saying this is &#8220;all there is&#8221;, much more can be found on the web, from other people with different methods. 
Stretch [...]]]></description>
		<link>http://yumarama.com/blog/2008/05/folding/</link>
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		<title>Round Six: Much improved</title>
		<description><![CDATA[ 
Well, doggone. It&#8217;s actually possible to get not too bad loaves made after all!
So this time around: double (or full) recipe, still working with Susan&#8217;s Norwich Sourdough from the Wild Yeast Blog since we know it works and don&#8217;t want to introduce new variables yet but I decided to make four loaves since I [...]]]></description>
		<link>http://yumarama.com/blog/2008/05/round-six-much-improved/</link>
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		<title>Sourdough: More than &#8216;San Fransisco&#8217; style bread</title>
		<description><![CDATA[When you say you make sourdough bread, people in this end of the world (that&#8217;s North America, seems Europeans are more aware) tend to immediately think you mean &#8220;San Fransisco style bread&#8221; with it&#8217;s distinctive acidic tang, crispy crust and somewhat chewy crumb with irregular holes throughout.

Bread from San Francisco&#8217;s Boudin Sourdough Bakery
Well, that&#8217;s ONE [...]]]></description>
		<link>http://yumarama.com/blog/2008/05/sourdough-more-than-san-fransisco-style-bread/</link>
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		<title>Round Five: Is this almost it?</title>
		<description><![CDATA[Finally, a (near) success!!
Using a couche, or more accurately a chunk of heavy cotton cut from a painter’s dropcloth (yes, new but washed) and a very generous amount of rice flour/UAP mix (50/50) rubbed into the cloth, there was NO STICKING issue whatsoever. So the loaf had no opportunity to deflate. The result is, at [...]]]></description>
		<link>http://yumarama.com/blog/2008/05/is-this-almost-it/</link>
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		<title>Growing Up: Moving from starter to bread</title>
		<description><![CDATA[Once you&#8217;re ready to make actual bread from your starter, which means it&#8217;s doubling or tripling in 3 to 8 hours, you&#8217;ll want to bump up the amount of starter you have.
For this lesson, we&#8217;ll assume that your main or &#8220;Mother&#8221; starter is active and you&#8217;ve seen it double or triple in size for a [...]]]></description>
		<link>http://yumarama.com/blog/2008/05/growing-up-moving-from-starter-to-bread/</link>
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		<title>Tools of the Trade: Possible sourdough kit</title>
		<description><![CDATA[What I&#8217;m about to list here is what I&#8217;ve managed to collect so far or feel I need to get a basic bread making set up, It&#8217;s not necessarily ALL the toys and gadgets and must-haves one must have but it&#8217;s what seems to be a decent starting-out set up.
1- Kitchen Scales

As mentioned elsewhere, a [...]]]></description>
		<link>http://yumarama.com/blog/2008/05/tools-of-the-trade-your-sourdough-kit/</link>
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