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	<title>The Yumarama Bread Blog &#187; bread bakers apprentice</title>
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	<link>http://yumarama.com/blog</link>
	<description>My (mostly sourdough) bread making playground</description>
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		<title>Grissini with a Twist</title>
		<link>http://yumarama.com/blog/2552/grissini-with-a-twist/</link>
		<comments>http://yumarama.com/blog/2552/grissini-with-a-twist/#comments</comments>
		<pubDate>Mon, 17 May 2010 16:01:24 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[Mellow Bakers]]></category>
		<category><![CDATA[Quick and Easy Bread]]></category>
		<category><![CDATA[Recipe Included]]></category>
		<category><![CDATA[Yeast Breads]]></category>
		<category><![CDATA[bread bakers apprentice]]></category>
		<category><![CDATA[Hamelman]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[yeast bread]]></category>

		<guid isPermaLink="false">http://yumarama.com/blog/?p=2552</guid>
		<description><![CDATA[Here we are in mid-May and this is already the third and last of the May Challenge breads to do in the MellowBakers group bake. And this one is way easy! With just a mix and knead of the dough &#8230; <a href="http://yumarama.com/blog/2552/grissini-with-a-twist/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://yumarama.com/blog/2552/grissini-with-a-twist/feed/</wfw:commentRss>
		<slash:comments>15</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>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>Pizza Napoletana</title>
		<link>http://yumarama.com/blog/1711/pizza-napoletana/</link>
		<comments>http://yumarama.com/blog/1711/pizza-napoletana/#comments</comments>
		<pubDate>Thu, 12 Nov 2009 01:54:10 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[Sourdough Breads]]></category>
		<category><![CDATA[#BBA]]></category>
		<category><![CDATA[bread bakers apprentice]]></category>
		<category><![CDATA[napoletana]]></category>
		<category><![CDATA[Peter Reinhart]]></category>
		<category><![CDATA[pizza]]></category>
		<category><![CDATA[yeast bread]]></category>

		<guid isPermaLink="false">http://yumarama.com/blog/?p=1711</guid>
		<description><![CDATA[Pizza! A regular treat for most North Americans, whether by the slice at the authentic Italian place or delivered from the mega chain outlet. Peter Reinhart gives us, for bread number 25 in The Bread Baker’s Apprentice Challenge, his version &#8230; <a href="http://yumarama.com/blog/1711/pizza-napoletana/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://yumarama.com/blog/1711/pizza-napoletana/feed/</wfw:commentRss>
		<slash:comments>7</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>
		<item>
		<title>Pain a l&#8217;Ancienne or Giant Grissini?</title>
		<link>http://yumarama.com/blog/1549/pain-a-lancienne-or-giant-grissini/</link>
		<comments>http://yumarama.com/blog/1549/pain-a-lancienne-or-giant-grissini/#comments</comments>
		<pubDate>Fri, 02 Oct 2009 01:51:32 +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[Peter Reinhart]]></category>
		<category><![CDATA[yeast bread]]></category>

		<guid isPermaLink="false">http://yumarama.com/blog/?p=1549</guid>
		<description><![CDATA[This one was not so good. So I won&#8217;t spend a lot of time on the details.  Suffice it to say there were enough problems with the finished product and the process that it&#8217;s not a type of bread I&#8217;d &#8230; <a href="http://yumarama.com/blog/1549/pain-a-lancienne-or-giant-grissini/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://yumarama.com/blog/1549/pain-a-lancienne-or-giant-grissini/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Le Pain Français du #BBA</title>
		<link>http://yumarama.com/blog/865/le-pain-francais-a-le-bba/</link>
		<comments>http://yumarama.com/blog/865/le-pain-francais-a-le-bba/#comments</comments>
		<pubDate>Sat, 08 Aug 2009 22:56:19 +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[challenge]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Peter Reinhart]]></category>
		<category><![CDATA[yeast bread]]></category>

		<guid isPermaLink="false">http://yumarama.com/blog/?p=865</guid>
		<description><![CDATA[Bonjour et salut à tous! La recette d&#8217;aujourd&#8217;hui est un pain français du livre « The Bread Baker&#8217;s Apprentice » par le boulanger célèbre, Monsieur Peter Reinhart. And that&#8217;s all the French I&#8217;ll force you to suffer through for now. So &#8230; <a href="http://yumarama.com/blog/865/le-pain-francais-a-le-bba/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://yumarama.com/blog/865/le-pain-francais-a-le-bba/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Focaccia!</title>
		<link>http://yumarama.com/blog/759/focaccia/</link>
		<comments>http://yumarama.com/blog/759/focaccia/#comments</comments>
		<pubDate>Sat, 01 Aug 2009 17:46:51 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[Sourdough Breads]]></category>
		<category><![CDATA[BBA Challenge]]></category>
		<category><![CDATA[bread bakers apprentice]]></category>
		<category><![CDATA[challenge]]></category>
		<category><![CDATA[Peter Reinhart]]></category>
		<category><![CDATA[yeast bread]]></category>

		<guid isPermaLink="false">http://yumarama.com/blog/?p=759</guid>
		<description><![CDATA[Welcome back, dedicated followers, first timers and anyone else who&#8217;s just stumbling on this little blog! Today&#8217;s post is going to look at my first time try at Focaccia, The Bread Baker&#8217;s Apprentice Challenge recipe, where a whole whack of people &#8230; <a href="http://yumarama.com/blog/759/focaccia/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://yumarama.com/blog/759/focaccia/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
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