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	<title>Sustainable Eats &#38; the Dancing Goat Gardens Communal Project &#187; Bread</title>
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	<link>http://www.sustainableeats.com</link>
	<description>Because Food Doesn&#039;t Have to Come From the Store</description>
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		<title>Whole Grain Swedish Limpa</title>
		<link>http://www.sustainableeats.com/2011/10/18/whole-grain-swedish-limpa/</link>
		<comments>http://www.sustainableeats.com/2011/10/18/whole-grain-swedish-limpa/#comments</comments>
		<pubDate>Tue, 18 Oct 2011 18:23:33 +0000</pubDate>
		<dc:creator>Annette Cottrell</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Local Grains - Where to Get Them and What to do with Them]]></category>
		<category><![CDATA[Limpa]]></category>

		<guid isPermaLink="false">http://www.sustainableeats.com/?p=3614</guid>
		<description><![CDATA[Just like meatloaf, there are a lot of bad limpa recipes floating around the universe. But if you are lucky enough to have tried good limpa you know it can be memorable, surprising and even divine. For breakfast &#8211; smeared &#8230; <a href="http://www.sustainableeats.com/2011/10/18/whole-grain-swedish-limpa/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2011/10/18/whole-grain-swedish-limpa/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<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>Annette Cottrell</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 &#8230; <a href="http://www.sustainableeats.com/2010/06/26/100-whole-wheat-pizza/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2010/06/26/100-whole-wheat-pizza/feed/</wfw:commentRss>
		<slash:comments>25</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>Annette Cottrell</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 &#8230; <a href="http://www.sustainableeats.com/2010/01/22/desem-pulling-it-all-together/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2010/01/22/desem-pulling-it-all-together/feed/</wfw:commentRss>
		<slash:comments>3</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>Annette Cottrell</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 &#8230; <a href="http://www.sustainableeats.com/2010/01/16/starting-a-desem-day-7-and-seasonal-citrus/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></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>Annette Cottrell</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 &#8230; <a href="http://www.sustainableeats.com/2010/01/16/starting-a-desem-day-6/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></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>Annette Cottrell</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 &#8230; <a href="http://www.sustainableeats.com/2010/01/11/starting-a-desem-day-3/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></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>Annette Cottrell</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 &#8230; <a href="http://www.sustainableeats.com/2010/01/09/breaking-the-wild-yeast-barrier-or-starting-a-desem-day-1/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></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>Annette Cottrell</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 &#8230; <a href="http://www.sustainableeats.com/2009/03/30/bread-shaping/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></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>Annette Cottrell</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[&#160; This is an extremely forgiving loaf with a nice crumb structure and sweet whole wheat flavor profile. You can substitute spelt, rye or ground oat groats (the name for oat berries)for up to half of the hard wheat but &#8230; <a href="http://www.sustainableeats.com/2009/03/30/100-whole-grain-bread-soaked/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sustainableeats.com/2009/03/30/100-whole-grain-bread-soaked/feed/</wfw:commentRss>
		<slash:comments>39</slash:comments>
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