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	<title>ye olde bread blogge</title>
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	<description>bread, coffee and tidbits</description>
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		<title>ye olde bread blogge</title>
		<link>http://theinversecook.wordpress.com</link>
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			<item>
		<title>Happy Halloween</title>
		<link>http://theinversecook.wordpress.com/2009/10/31/happy-halloween/</link>
		<comments>http://theinversecook.wordpress.com/2009/10/31/happy-halloween/#comments</comments>
		<pubDate>Sat, 31 Oct 2009 13:46:19 +0000</pubDate>
		<dc:creator>theinversecook</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://theinversecook.wordpress.com/?p=2071</guid>
		<description><![CDATA[

(FREE ALL PUMPKINS!)

       <img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theinversecook.wordpress.com&blog=1394661&post=2071&subd=theinversecook&ref=&feed=1" />]]></description>
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		<title>German country bread</title>
		<link>http://theinversecook.wordpress.com/2009/10/16/german-country-bread/</link>
		<comments>http://theinversecook.wordpress.com/2009/10/16/german-country-bread/#comments</comments>
		<pubDate>Fri, 16 Oct 2009 16:26:06 +0000</pubDate>
		<dc:creator>theinversecook</dc:creator>
				<category><![CDATA[Bao]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Brot]]></category>
		<category><![CDATA[Cool site]]></category>
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		<category><![CDATA[Uncategorized]]></category>
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		<guid isPermaLink="false">http://theinversecook.wordpress.com/?p=2048</guid>
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Zorra from 1x umrühren bitte has called upon bakers and bread lovers to bake or buy bread for World Bread Day. Since I had a piece of rye bread left, I decided to include it in the next bread in an &#8216;old-bread-soaker&#8217;. It has been common practice in German bakeries to soak the bread from [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theinversecook.wordpress.com&blog=1394661&post=2048&subd=theinversecook&ref=&feed=1" />]]></description>
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		<slash:comments>12</slash:comments>
	
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			<media:title type="html">world bread day 2009 - yes we bake.(last day of sumbission october 17)</media:title>
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		<title>Slow blogging!</title>
		<link>http://theinversecook.wordpress.com/2009/10/01/slow-blogging/</link>
		<comments>http://theinversecook.wordpress.com/2009/10/01/slow-blogging/#comments</comments>
		<pubDate>Thu, 01 Oct 2009 11:03:16 +0000</pubDate>
		<dc:creator>theinversecook</dc:creator>
				<category><![CDATA[About this blog]]></category>

		<guid isPermaLink="false">http://theinversecook.wordpress.com/?p=2031</guid>
		<description><![CDATA[Break coming up. This blog will not be updated until 16 October 2009
P.S. I&#8217;m not on vacation. More on a reclusive mission to better baking  
I can&#8217;t deny a growing indifference to the blogging world though and this blog seems to be in danger of getting repetitive and riddled with clutter from my side. [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theinversecook.wordpress.com&blog=1394661&post=2031&subd=theinversecook&ref=&feed=1" />]]></description>
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		<slash:comments>20</slash:comments>
	
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		<title>Eric Kayser&#8217;s Ciabatta</title>
		<link>http://theinversecook.wordpress.com/2009/09/28/eric-kaysers-ciabatta/</link>
		<comments>http://theinversecook.wordpress.com/2009/09/28/eric-kaysers-ciabatta/#comments</comments>
		<pubDate>Mon, 28 Sep 2009 17:47:26 +0000</pubDate>
		<dc:creator>theinversecook</dc:creator>
				<category><![CDATA[Bao]]></category>
		<category><![CDATA[Bread]]></category>
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		<guid isPermaLink="false">http://theinversecook.wordpress.com/?p=2003</guid>
		<description><![CDATA[In the wilderness of blogsphere Ciabatta seems to be the most popular of breads. At some point every cooking blog will have a recipe for this classic Italian bread posted. It usually is made with a starter called &#8220;biga&#8221;, which is a stiff or moderately loose mixture made from water, flour and yeast. Versions made [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theinversecook.wordpress.com&blog=1394661&post=2003&subd=theinversecook&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<title>Pizza forever</title>
		<link>http://theinversecook.wordpress.com/2009/09/26/pizza-forever/</link>
		<comments>http://theinversecook.wordpress.com/2009/09/26/pizza-forever/#comments</comments>
		<pubDate>Fri, 25 Sep 2009 20:59:33 +0000</pubDate>
		<dc:creator>theinversecook</dc:creator>
				<category><![CDATA[Recipe]]></category>
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		<category><![CDATA[pizza]]></category>

		<guid isPermaLink="false">http://theinversecook.wordpress.com/?p=1973</guid>
		<description><![CDATA[Just to follow up on the pizza topic. I made seven pizze last week and as usual futzed around with the dough. This was my take on a recipe I caught on TV and might have been riddled with many errors, especially because there is never a pen handy when I watch TV.
Yeasterday I made [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theinversecook.wordpress.com&blog=1394661&post=1973&subd=theinversecook&ref=&feed=1" />]]></description>
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		<slash:comments>2</slash:comments>
	
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		<title>66 percent rye</title>
		<link>http://theinversecook.wordpress.com/2009/09/25/66-percent-rye/</link>
		<comments>http://theinversecook.wordpress.com/2009/09/25/66-percent-rye/#comments</comments>
		<pubDate>Fri, 25 Sep 2009 09:06:02 +0000</pubDate>
		<dc:creator>theinversecook</dc:creator>
				<category><![CDATA[Bao]]></category>
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		<guid isPermaLink="false">http://theinversecook.wordpress.com/?p=1965</guid>
		<description><![CDATA[This is another close-textured, but not dense, loaf made with a good quantity of rye. The lower profile is typical of breads made with 60% or more rye flour, as rye flour weakens the dough considerably. The crust tastes sharply caramalized and the crumb, if you were to cut into it, a little flat directly [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theinversecook.wordpress.com&blog=1394661&post=1965&subd=theinversecook&ref=&feed=1" />]]></description>
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		<slash:comments>4</slash:comments>
	
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		<title>&#8230;and mine</title>
		<link>http://theinversecook.wordpress.com/2009/09/23/and-mine/</link>
		<comments>http://theinversecook.wordpress.com/2009/09/23/and-mine/#comments</comments>
		<pubDate>Wed, 23 Sep 2009 12:23:29 +0000</pubDate>
		<dc:creator>theinversecook</dc:creator>
				<category><![CDATA[Bao]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Brot]]></category>
		<category><![CDATA[Cool site]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[pain]]></category>
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		<category><![CDATA[pizza]]></category>

		<guid isPermaLink="false">http://theinversecook.wordpress.com/?p=1957</guid>
		<description><![CDATA[Topped with tomato sauce, mozzarella, parmesan, oregano, red chile peppers, garlic and artichokes.
&#8211;Bigger picture&#8211;



       <img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theinversecook.wordpress.com&blog=1394661&post=1957&subd=theinversecook&ref=&feed=1" />]]></description>
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		<slash:comments>11</slash:comments>
	
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