<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>The Yumarama Bread Blog &#187; BBA Challenge</title>
	<atom:link href="http://yumarama.com/blog/tag/bba-challenge/feed/" rel="self" type="application/rss+xml" />
	<link>http://yumarama.com/blog</link>
	<description>My (mostly sourdough) bread making playground</description>
	<lastBuildDate>Fri, 13 Aug 2010 03:27:51 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=abc</generator>
		<item>
		<title>Mellow Bakers: group baking at an easy pace</title>
		<link>http://yumarama.com/blog/2188/mellow-bakers/</link>
		<comments>http://yumarama.com/blog/2188/mellow-bakers/#comments</comments>
		<pubDate>Tue, 09 Mar 2010 04:52:11 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[BBA Challenge]]></category>
		<category><![CDATA[Mellow Bakers group]]></category>
		<category><![CDATA[Muttering to Myself]]></category>
		<category><![CDATA[Hamelman]]></category>
		<category><![CDATA[Mellow]]></category>

		<guid isPermaLink="false">http://yumarama.com/blog/?p=2188</guid>
		<description><![CDATA[I had mentioned in the last post of the the BBA Challenge, that I wanted to perhaps continue doing a bake-along with others, although not something as &#8220;big&#8221; again as the entire set of recipes in one book. So far, &#8230; <a href="http://yumarama.com/blog/2188/mellow-bakers/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://yumarama.com/blog/2188/mellow-bakers/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Roasted Onion &amp; Asiago Cheese Miche</title>
		<link>http://yumarama.com/blog/2133/roasted-onion-asiago-cheese-miche/</link>
		<comments>http://yumarama.com/blog/2133/roasted-onion-asiago-cheese-miche/#comments</comments>
		<pubDate>Sun, 28 Feb 2010 23:38:20 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[BBA Challenge]]></category>
		<category><![CDATA[Sourdough Breads]]></category>
		<category><![CDATA[Yeast Breads]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[Peter Reinhart]]></category>
		<category><![CDATA[sourdough]]></category>
		<category><![CDATA[yeast]]></category>

		<guid isPermaLink="false">http://yumarama.com/blog/?p=2133</guid>
		<description><![CDATA[Here it is, the final bread in Peter Reinhart&#8217;s The Bread Baker&#8217;s Assistant and also the last bread in the BBA Challenge which began back in May of 2009. Is it really almost a year ago? Wow. Well, about 43 &#8230; <a href="http://yumarama.com/blog/2133/roasted-onion-asiago-cheese-miche/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://yumarama.com/blog/2133/roasted-onion-asiago-cheese-miche/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>BBA White Bread</title>
		<link>http://yumarama.com/blog/2031/white-bread/</link>
		<comments>http://yumarama.com/blog/2031/white-bread/#comments</comments>
		<pubDate>Sun, 14 Feb 2010 05:00:00 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[BBA Challenge]]></category>
		<category><![CDATA[Yeast Breads]]></category>
		<category><![CDATA[#BBA]]></category>
		<category><![CDATA[Sandwich]]></category>
		<category><![CDATA[white]]></category>
		<category><![CDATA[yeast bread]]></category>

		<guid isPermaLink="false">http://yumarama.com/blog/?p=2031</guid>
		<description><![CDATA[White bread. &#8220;Bailed fog&#8221;. Home version of Wonder Bread. Basically, the antithesis of flavourful, textured and nuanced artisanal breads. Enriched soft bread, thin of crust, fluffy and unexceptional of crumb. Had to get to this at some point, right? OK, &#8230; <a href="http://yumarama.com/blog/2031/white-bread/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://yumarama.com/blog/2031/white-bread/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Vienna Bread with Dutch Crunch Topping</title>
		<link>http://yumarama.com/blog/1999/vienna-bread-with-dutch-crunch-topping/</link>
		<comments>http://yumarama.com/blog/1999/vienna-bread-with-dutch-crunch-topping/#comments</comments>
		<pubDate>Sun, 07 Feb 2010 10:22:32 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[BBA Challenge]]></category>
		<category><![CDATA[Yeast Breads]]></category>
		<category><![CDATA[bread bakers apprentice]]></category>
		<category><![CDATA[Dutch Crunch]]></category>
		<category><![CDATA[Vienna]]></category>
		<category><![CDATA[Viennese]]></category>
		<category><![CDATA[yeast bread]]></category>

		<guid isPermaLink="false">http://yumarama.com/blog/?p=1999</guid>
		<description><![CDATA[Merrily skipping over a couple more breads that I seriously doubt would get eaten in our house, we now land on The Bread Baker’s Apprentice Challenge bread #39 (of 43): Vienna Bread with an option to add Dutch Crunch. Since &#8230; <a href="http://yumarama.com/blog/1999/vienna-bread-with-dutch-crunch-topping/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://yumarama.com/blog/1999/vienna-bread-with-dutch-crunch-topping/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Sourdough Pumpernickel</title>
		<link>http://yumarama.com/blog/1932/sourdough-pumpernickel/</link>
		<comments>http://yumarama.com/blog/1932/sourdough-pumpernickel/#comments</comments>
		<pubDate>Sun, 31 Jan 2010 22:40:14 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[BBA Challenge]]></category>
		<category><![CDATA[Sourdough Breads]]></category>
		<category><![CDATA[Yeast Breads]]></category>
		<category><![CDATA[#BBA]]></category>
		<category><![CDATA[bread bakers apprentice]]></category>
		<category><![CDATA[Peter Reinhart]]></category>
		<category><![CDATA[Rye Bread]]></category>
		<category><![CDATA[sourdough]]></category>
		<category><![CDATA[wild yeast]]></category>
		<category><![CDATA[yeast]]></category>

		<guid isPermaLink="false">http://yumarama.com/blog/?p=1932</guid>
		<description><![CDATA[Here we are at bread No. 34 in The Bread Baker’s Apprentice, Sourdough Pumpernickel. The header image is the same as the prevous entry since it features both the lighter New York Deli and the Pumpernickel breads. These are what we &#8230; <a href="http://yumarama.com/blog/1932/sourdough-pumpernickel/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://yumarama.com/blog/1932/sourdough-pumpernickel/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>New York Deli Rye</title>
		<link>http://yumarama.com/blog/1898/new-york-deli-rye/</link>
		<comments>http://yumarama.com/blog/1898/new-york-deli-rye/#comments</comments>
		<pubDate>Tue, 26 Jan 2010 03:58:35 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[Sourdough Breads]]></category>
		<category><![CDATA[#BBA]]></category>
		<category><![CDATA[BBA Challenge]]></category>
		<category><![CDATA[bread bakers apprentice]]></category>
		<category><![CDATA[Peter Reinhart]]></category>
		<category><![CDATA[Rye Bread]]></category>
		<category><![CDATA[sourdough]]></category>
		<category><![CDATA[starter]]></category>
		<category><![CDATA[wild yeast]]></category>
		<category><![CDATA[yeast bread]]></category>

		<guid isPermaLink="false">http://yumarama.com/blog/?p=1898</guid>
		<description><![CDATA[And here we are at the first of several Sourdough Rye breads in The Bread Baker’s Apprentice, bread number 31 of the BBA Challenge. This one seems intriguing as it&#8217;s not simply a rye bread, not even a rye and &#8230; <a href="http://yumarama.com/blog/1898/new-york-deli-rye/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://yumarama.com/blog/1898/new-york-deli-rye/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>BBAC No. 30: Basic Sourdough Bread</title>
		<link>http://yumarama.com/blog/1879/bbac-no-30-basic-sourdough-bread/</link>
		<comments>http://yumarama.com/blog/1879/bbac-no-30-basic-sourdough-bread/#comments</comments>
		<pubDate>Sun, 24 Jan 2010 11:42:11 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[BBA Challenge]]></category>
		<category><![CDATA[Sourdough Breads]]></category>
		<category><![CDATA[#BBA]]></category>
		<category><![CDATA[Peter Reinhart]]></category>
		<category><![CDATA[sourdough]]></category>
		<category><![CDATA[wild yeast]]></category>

		<guid isPermaLink="false">http://yumarama.com/blog/?p=1879</guid>
		<description><![CDATA[First, an admission. I made and photographed this bread around Dec 10th but it&#8217;s now Jan 23rd so I&#8217;ve held off posting for well over a month. Why? A few reasons: Holiday season, other breads wanting to get made, getting &#8230; <a href="http://yumarama.com/blog/1879/bbac-no-30-basic-sourdough-bread/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://yumarama.com/blog/1879/bbac-no-30-basic-sourdough-bread/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Potato Rosemary Bread, redux</title>
		<link>http://yumarama.com/blog/1753/potato-rosemary-bread-redux/</link>
		<comments>http://yumarama.com/blog/1753/potato-rosemary-bread-redux/#comments</comments>
		<pubDate>Mon, 16 Nov 2009 03:21:34 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[BBA Challenge]]></category>
		<category><![CDATA[Yeast Breads]]></category>
		<category><![CDATA[#BBA]]></category>
		<category><![CDATA[bread bakers apprentice]]></category>
		<category><![CDATA[yeast bread]]></category>

		<guid isPermaLink="false">http://yumarama.com/blog/?p=1753</guid>
		<description><![CDATA[If you ever want to make your house smell absolutely awesome, make this bread. Even during the dough building process, this was absolutely wonderful. While baking, it&#8217;s to die for. And that&#8217;s just the aroma. This is my second run &#8230; <a href="http://yumarama.com/blog/1753/potato-rosemary-bread-redux/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://yumarama.com/blog/1753/potato-rosemary-bread-redux/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Pane Siciliano</title>
		<link>http://yumarama.com/blog/1635/pane-siciliano/</link>
		<comments>http://yumarama.com/blog/1635/pane-siciliano/#comments</comments>
		<pubDate>Sat, 10 Oct 2009 17:42:51 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[BBA Challenge]]></category>
		<category><![CDATA[Yeast Breads]]></category>
		<category><![CDATA[#BBA]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[Peter Reinhart]]></category>
		<category><![CDATA[yeast bread]]></category>

		<guid isPermaLink="false">http://yumarama.com/blog/?p=1635</guid>
		<description><![CDATA[Our second Italian bread in The Bread Baker’s Apprentice, Pane Siciliano is recipe #23 in the BBA Challenge. New in the process is the use of semolina flour, a flour made of durum wheat which is often used in making &#8230; <a href="http://yumarama.com/blog/1635/pane-siciliano/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://yumarama.com/blog/1635/pane-siciliano/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Pain de Campagne</title>
		<link>http://yumarama.com/blog/1571/pain-decampagne/</link>
		<comments>http://yumarama.com/blog/1571/pain-decampagne/#comments</comments>
		<pubDate>Wed, 07 Oct 2009 19:03:24 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[BBA Challenge]]></category>
		<category><![CDATA[Yeast Breads]]></category>
		<category><![CDATA[bread bakers apprentice]]></category>
		<category><![CDATA[Peter Reinhart]]></category>
		<category><![CDATA[yeast bread]]></category>

		<guid isPermaLink="false">http://yumarama.com/blog/?p=1571</guid>
		<description><![CDATA[Pain Campagne (Country Bread) is recipe number  22 in The Bread Baker’s Apprentice and we&#8217;re now past the halfway mark in the full 43-recipe BBA Challenge. Despite the disappointment of the previous bread, Pain a l&#8217;Ancienne, I was looking forward &#8230; <a href="http://yumarama.com/blog/1571/pain-decampagne/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://yumarama.com/blog/1571/pain-decampagne/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
	</channel>
</rss>
