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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>About this blog</title>
		<link>http://theinversecook.wordpress.com/2011/10/18/about-this-blog/</link>
		<comments>http://theinversecook.wordpress.com/2011/10/18/about-this-blog/#comments</comments>
		<pubDate>Tue, 18 Oct 2011 18:26:57 +0000</pubDate>
		<dc:creator>theinversecook</dc:creator>
				<category><![CDATA[About this blog]]></category>

		<guid isPermaLink="false">http://theinversecook.wordpress.com/?p=2850</guid>
		<description><![CDATA[&#8220;ye olde bread blogge&#8221; is currently in a dormant state with randomized sudden sparks of activity flashing up every now and then (most of the time not, alas). The reason is that I need to find something out in my life. I bake, and I am fine, but are not in a blog-writing mood at [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theinversecook.wordpress.com&amp;blog=1394661&amp;post=2850&amp;subd=theinversecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://theinversecook.wordpress.com/2011/10/18/about-this-blog/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
	
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		<title>Borodinsky</title>
		<link>http://theinversecook.wordpress.com/2011/10/18/borodinsky/</link>
		<comments>http://theinversecook.wordpress.com/2011/10/18/borodinsky/#comments</comments>
		<pubDate>Tue, 18 Oct 2011 18:21:23 +0000</pubDate>
		<dc:creator>theinversecook</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://theinversecook.wordpress.com/?p=2840</guid>
		<description><![CDATA[First, I am forever indebted to my friend Olga for the hints and history on this bread. The bread is supposed to taste slightly sweet and malty with an underlying sourness from the rye starter. This was my first try.<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theinversecook.wordpress.com&amp;blog=1394661&amp;post=2840&amp;subd=theinversecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://theinversecook.wordpress.com/2011/10/18/borodinsky/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
	
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			<media:title type="html">borodinsky</media:title>
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		<title>Sorry about long break</title>
		<link>http://theinversecook.wordpress.com/2011/02/13/sorry-about-long-break/</link>
		<comments>http://theinversecook.wordpress.com/2011/02/13/sorry-about-long-break/#comments</comments>
		<pubDate>Sun, 13 Feb 2011 11:11:20 +0000</pubDate>
		<dc:creator>theinversecook</dc:creator>
				<category><![CDATA[About this blog]]></category>

		<guid isPermaLink="false">http://theinversecook.wordpress.com/?p=2835</guid>
		<description><![CDATA[I have been neglecting this blog for quite a while. I hope get things back on track as soon as possible. Happy baking. Nils<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theinversecook.wordpress.com&amp;blog=1394661&amp;post=2835&amp;subd=theinversecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>7</slash:comments>
	
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		<title>Chnurzelbrot</title>
		<link>http://theinversecook.wordpress.com/2010/10/09/chnurzelbrot/</link>
		<comments>http://theinversecook.wordpress.com/2010/10/09/chnurzelbrot/#comments</comments>
		<pubDate>Sat, 09 Oct 2010 14:40:27 +0000</pubDate>
		<dc:creator>theinversecook</dc:creator>
				<category><![CDATA[Bao]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Brot]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[pain]]></category>
		<category><![CDATA[pane]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://theinversecook.wordpress.com/?p=2813</guid>
		<description><![CDATA[Chnurzelbrot is a twisted Swiss loaf. It has a lot of crust and an open crumb. The heavy dusting of rye flour adds an intense malty aroma to the crust. Poolish 135g strong white flour, US: All-purpose flour 15g whole-wheat flour 3g fresh yeast 150g water Mix and let stand for 1 hour at room [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theinversecook.wordpress.com&amp;blog=1394661&amp;post=2813&amp;subd=theinversecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>9</slash:comments>
	
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			<media:title type="html">Loaf of Chnurzelbrot</media:title>
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			<media:title type="html">Slices of Chnurzelbrot</media:title>
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		<title>Kindle eBook</title>
		<link>http://theinversecook.wordpress.com/2010/10/09/kindle-e-book/</link>
		<comments>http://theinversecook.wordpress.com/2010/10/09/kindle-e-book/#comments</comments>
		<pubDate>Fri, 08 Oct 2010 21:13:01 +0000</pubDate>
		<dc:creator>theinversecook</dc:creator>
				<category><![CDATA[About this blog]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://theinversecook.wordpress.com/?p=2804</guid>
		<description><![CDATA[This is to announce the publcation of my collection of bread recipes as Kindle eBook on Amazon. Hooray. Kindle&#8217;s display is a bit different to other electronic documents you view with Acrobat Reader or the web browser. It has the look and feel of real paper and is hugely successful in the USA. So I [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theinversecook.wordpress.com&amp;blog=1394661&amp;post=2804&amp;subd=theinversecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>7</slash:comments>
	
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			<media:title type="html">Kindle eBook cover</media:title>
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		<item>
		<title>Rye-Spelt Loaf with Pumpkin Seeds</title>
		<link>http://theinversecook.wordpress.com/2010/09/19/rye-spelt-loaf-with-pumpkin-seeds/</link>
		<comments>http://theinversecook.wordpress.com/2010/09/19/rye-spelt-loaf-with-pumpkin-seeds/#comments</comments>
		<pubDate>Sat, 18 Sep 2010 21:32:30 +0000</pubDate>
		<dc:creator>theinversecook</dc:creator>
				<category><![CDATA[Bao]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Brot]]></category>
		<category><![CDATA[chleb]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[pain]]></category>
		<category><![CDATA[pan]]></category>
		<category><![CDATA[pane]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://theinversecook.wordpress.com/?p=2777</guid>
		<description><![CDATA[Strangely, adding coarsely ground grains makes for a more active dough and a well-aaerated crumb. The dough for this loaf is simply made from rye sourdough (150g, made with whole-rye flour), a spelt-pumpkin-seed soaker (250g in total, using 150g coarsely ground spelt grains) and 250g medium rye flour, salt, yeast and additional water. As with [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theinversecook.wordpress.com&amp;blog=1394661&amp;post=2777&amp;subd=theinversecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://theinversecook.wordpress.com/2010/09/19/rye-spelt-loaf-with-pumpkin-seeds/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
	
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		<title>A parcel from England</title>
		<link>http://theinversecook.wordpress.com/2010/09/18/a-parcel-from-england/</link>
		<comments>http://theinversecook.wordpress.com/2010/09/18/a-parcel-from-england/#comments</comments>
		<pubDate>Sat, 18 Sep 2010 17:22:07 +0000</pubDate>
		<dc:creator>theinversecook</dc:creator>
				<category><![CDATA[About this blog]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://theinversecook.wordpress.com/?p=2779</guid>
		<description><![CDATA[Today the postwoman handed me a heavy parcel that had a &#8220;Royal Mail&#8221; sticker on it. I opened the neatly packed parcel very quickly to find that inside was Gill&#8217;s &#8220;Cotswold Orchard Damson Jam&#8221;. MMH. It tastes great &#8211; very smooth consistency and a big fruit flavor not masked by excessive sweetness as is often [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theinversecook.wordpress.com&amp;blog=1394661&amp;post=2779&amp;subd=theinversecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://theinversecook.wordpress.com/2010/09/18/a-parcel-from-england/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
	
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			<media:title type="html">Gill&#039;s Plum Jam</media:title>
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