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	<title>Sustainable Eats &#187; Bread</title>
	<atom:link href="http://www.sustainableeats.com/category/recipes-for-seasonal-and-local-foods/bread-recipes-for-seasonal-and-local-foods/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.sustainableeats.com</link>
	<description>Did You Know They Don&#039;t Have to Come From the Store?</description>
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		<title>100% Whole Wheat Pizza</title>
		<link>http://www.sustainableeats.com/2010/06/26/100-whole-wheat-pizza/</link>
		<comments>http://www.sustainableeats.com/2010/06/26/100-whole-wheat-pizza/#comments</comments>
		<pubDate>Sat, 26 Jun 2010 07:09:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[100% whole wheat pizza dough]]></category>
		<category><![CDATA[neo-neopolitan pizza dough]]></category>
		<category><![CDATA[Peter Reinhart]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=2253</guid>
		<description><![CDATA[
Pizza is one of those compromise foods we make as a family.  I&#8217;m pretty picky about it.  I like it in Rome and Florence and liked it from the now-defunct Fremont Trattoria.  I enjoy Serious Pie but it&#8217;s just not the same.  Other than that you can pretty much keep your [...]]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2010/06/26/100-whole-wheat-pizza/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Desem Bread &#8211; Pulling it All Together</title>
		<link>http://www.sustainableeats.com/2010/01/22/desem-pulling-it-all-together/</link>
		<comments>http://www.sustainableeats.com/2010/01/22/desem-pulling-it-all-together/#comments</comments>
		<pubDate>Fri, 22 Jan 2010 08:39:27 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[desem]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=1479</guid>
		<description><![CDATA[Sorry if I&#8217;ve left any of you hanging on the desem &#8211; this week has totally gotten away from me.  I&#8217;ve been working on an article for Canning Across America which will be up hopefully next week, planning the spring/summer/fall garden, organizing a large seed buy for the Seattle Urban Farm Coop, and managed [...]]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2010/01/22/desem-pulling-it-all-together/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Starting a Desem &#8211; Day 7 and Seasonal Citrus</title>
		<link>http://www.sustainableeats.com/2010/01/16/starting-a-desem-day-7-and-seasonal-citrus/</link>
		<comments>http://www.sustainableeats.com/2010/01/16/starting-a-desem-day-7-and-seasonal-citrus/#comments</comments>
		<pubDate>Sat, 16 Jan 2010 07:36:58 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[desem]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=1426</guid>
		<description><![CDATA[On the seventh day you don&#8217;t rest and neither does your desem. Again add 1/3 cup of water and enough flour to get a medium stiff dough. Knead your dough about 10 minutes, divide it into four parts and return one part to your container in the garage.
The other 3 parts place in a bowl [...]]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2010/01/16/starting-a-desem-day-7-and-seasonal-citrus/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Starting a Desem &#8211; Day 6</title>
		<link>http://www.sustainableeats.com/2010/01/16/starting-a-desem-day-6/</link>
		<comments>http://www.sustainableeats.com/2010/01/16/starting-a-desem-day-6/#comments</comments>
		<pubDate>Sat, 16 Jan 2010 07:02:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[desem]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=1424</guid>
		<description><![CDATA[I promise I&#8217;ll get caught up soon with recipes and posts but in case you are starting a desem along with me this week I want to give you direction.
On the sixth day soften your entire ball of dough with 1/3 cup of water and knead enough flour in to make a nice soft dough. [...]]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2010/01/16/starting-a-desem-day-6/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Starting a Desem &#8211; Day 3, 4 and 5</title>
		<link>http://www.sustainableeats.com/2010/01/11/starting-a-desem-day-3/</link>
		<comments>http://www.sustainableeats.com/2010/01/11/starting-a-desem-day-3/#comments</comments>
		<pubDate>Mon, 11 Jan 2010 07:51:35 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[desem bread]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=1403</guid>
		<description><![CDATA[These directions are adapted from the Laurel&#8217;s Kitchen Bread Book.
Today is the third day of my new desem starter.  The first day I began it, the second day it rested and the third day it begins! 
After digging out your ball of dough cut off any of the hard crust that may have formed and remove [...]]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2010/01/11/starting-a-desem-day-3/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Breaking the Wild Yeast Barrier &#8211; or Starting a Desem Day 1</title>
		<link>http://www.sustainableeats.com/2010/01/09/breaking-the-wild-yeast-barrier-or-starting-a-desem-day-1/</link>
		<comments>http://www.sustainableeats.com/2010/01/09/breaking-the-wild-yeast-barrier-or-starting-a-desem-day-1/#comments</comments>
		<pubDate>Sat, 09 Jan 2010 05:21:06 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[desem bread]]></category>
		<category><![CDATA[flemish desem starter]]></category>
		<category><![CDATA[how to make wild yeast bread]]></category>
		<category><![CDATA[no yeast bread]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=1354</guid>
		<description><![CDATA[The first thing I did when I started my eat local pledge last year was order a grain grinder, a lot of grain and a few books on making whole wheat flour.
Whole wheat flour is not at all like working with white flour and if you simply substitute it in your favorite bread recipe you&#8217;ll [...]]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2010/01/09/breaking-the-wild-yeast-barrier-or-starting-a-desem-day-1/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Bread Shaping</title>
		<link>http://www.sustainableeats.com/2009/03/30/bread-shaping/</link>
		<comments>http://www.sustainableeats.com/2009/03/30/bread-shaping/#comments</comments>
		<pubDate>Tue, 31 Mar 2009 00:35:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Local Grains - Where to Get Them and What to do with Them]]></category>
		<category><![CDATA[Recipes for Seasonal and Local Foods]]></category>
		<category><![CDATA[shaping bread loaves]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=1200</guid>
		<description><![CDATA[Here is how I shape my soaked whole grain bread.

On a well floured surface divide the dough into two equal balls.

Roll or pat into a large circle then fold the top of the circle down. Press down gently to be sure no air pockets remain.

Fold the left side over to the middle. Press down gently [...]]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2009/03/30/bread-shaping/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>100% Whole Grain Bread, Soaked</title>
		<link>http://www.sustainableeats.com/2009/03/30/100-whole-grain-bread-soaked/</link>
		<comments>http://www.sustainableeats.com/2009/03/30/100-whole-grain-bread-soaked/#comments</comments>
		<pubDate>Tue, 31 Mar 2009 00:24:03 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Local Grains - Where to Get Them and What to do with Them]]></category>
		<category><![CDATA[Recipes for Seasonal and Local Foods]]></category>
		<category><![CDATA[soaked whole grain bread]]></category>
		<category><![CDATA[whole grain bread]]></category>
		<category><![CDATA[whole wheat bread]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=1196</guid>
		<description><![CDATA[
Since cutting out the grocery store we&#8217;ve been making our bread from grain I grind myself. The grinder was the best purchase I&#8217;ve ever made. Not only are we saving money by buying our grain in bulk, freshly ground grain has a higher nutritional value since it hasn&#8217;t sat around oxidizing for months and I [...]]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2009/03/30/100-whole-grain-bread-soaked/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
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