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	<title>Culinart Kosher &#187; baking bread</title>
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	<description>Pâté is chopped liver.</description>
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		<title>Pichonka</title>
		<link>http://cooking.marcgottlieb.com/2012/01/pichonka/</link>
		<comments>http://cooking.marcgottlieb.com/2012/01/pichonka/#comments</comments>
		<pubDate>Tue, 31 Jan 2012 07:00:09 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[ambiance]]></category>
		<category><![CDATA[Aroma]]></category>
		<category><![CDATA[baking bread]]></category>
		<category><![CDATA[french fries]]></category>
		<category><![CDATA[green olive tapenade]]></category>
		<category><![CDATA[Harim]]></category>
		<category><![CDATA[hearth]]></category>
		<category><![CDATA[lafa]]></category>
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		<category><![CDATA[Pichonka]]></category>
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		<category><![CDATA[roasted red pepper]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[spacious place]]></category>
		<category><![CDATA[sparerib]]></category>
		<category><![CDATA[visit]]></category>
		<category><![CDATA[wicker]]></category>
		<category><![CDATA[wicker chairs]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/?p=4145</guid>
		<description><![CDATA[There&#8217;s a restaurant nestled in the hills south of Jerusalem in a small village called Nes Harim that is worth a visit the next time you&#8217;re looking for something a little quiet, better than average. Pichonka is a rustic, spacious place with comfortable wicker chairs and a comfortable ambiance that surrounds you from the moment [...]]]></description>
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		<title>bread machines</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/bread-machines/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/bread-machines/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 13:51:48 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[bake]]></category>
		<category><![CDATA[baking bread]]></category>
		<category><![CDATA[blade]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[bread machines]]></category>
		<category><![CDATA[canister]]></category>
		<category><![CDATA[dough]]></category>
		<category><![CDATA[driven machines]]></category>
		<category><![CDATA[heating coil]]></category>
		<category><![CDATA[knead]]></category>
		<category><![CDATA[loaf of bread]]></category>
		<category><![CDATA[models]]></category>
		<category><![CDATA[oven]]></category>
		<category><![CDATA[punch]]></category>
		<category><![CDATA[rectangle]]></category>
		<category><![CDATA[rise]]></category>
		<category><![CDATA[single]]></category>
		<category><![CDATA[Yeast]]></category>

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		<description><![CDATA[Computer-driven machines that mix, knead, rise, punch down, bake and sometimes cool bread. The ingredients are measured and added to a single, nonstick canister, which becomes mixing bowl, baking pan and oven. A motor-driven blade in the canister&#8217;s base mixes and kneads the dough; a heating coil handles the baking. Bread machines come in many [...]]]></description>
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		<title>Cookbooks</title>
		<link>http://cooking.marcgottlieb.com/2010/02/cookbooks/</link>
		<comments>http://cooking.marcgottlieb.com/2010/02/cookbooks/#comments</comments>
		<pubDate>Sun, 21 Feb 2010 06:50:15 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Book Reviews]]></category>
		<category><![CDATA[Equipment]]></category>
		<category><![CDATA[Food Stuff]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[apprenticeship]]></category>
		<category><![CDATA[baking bread]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[chocolate work]]></category>
		<category><![CDATA[cookbooks]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[cooking times]]></category>
		<category><![CDATA[creativity]]></category>
		<category><![CDATA[duplication]]></category>
		<category><![CDATA[everything]]></category>
		<category><![CDATA[experience]]></category>
		<category><![CDATA[imagination]]></category>
		<category><![CDATA[Julia Child]]></category>
		<category><![CDATA[kosher]]></category>
		<category><![CDATA[master]]></category>
		<category><![CDATA[master chef]]></category>
		<category><![CDATA[matter]]></category>
		<category><![CDATA[necessary element]]></category>
		<category><![CDATA[oven]]></category>
		<category><![CDATA[plain water]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[professional experience]]></category>
		<category><![CDATA[reading chair]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[semblance]]></category>
		<category><![CDATA[shelves]]></category>
		<category><![CDATA[surfeit]]></category>
		<category><![CDATA[technique]]></category>
		<category><![CDATA[tomes]]></category>
		<category><![CDATA[Understanding]]></category>
		<category><![CDATA[way]]></category>
		<category><![CDATA[world]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/?p=225</guid>
		<description><![CDATA[There are a surfeit of cookbooks on the shelves, everything from pretty books that rattle off lists of ingredients whose duplication in the styled photos is next to impossible, to classic tomes that assume a complete apprenticeship to a master chef and years of professional experience. I own both kinds. Having cookbooks is a way to [...]]]></description>
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		<title>Herbed Salad Croûtons</title>
		<link>http://cooking.marcgottlieb.com/2010/01/herbed-salad-croutons/</link>
		<comments>http://cooking.marcgottlieb.com/2010/01/herbed-salad-croutons/#comments</comments>
		<pubDate>Tue, 26 Jan 2010 18:09:39 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[accomplishment]]></category>
		<category><![CDATA[bag]]></category>
		<category><![CDATA[baking bread]]></category>
		<category><![CDATA[box]]></category>
		<category><![CDATA[different companies]]></category>
		<category><![CDATA[everything]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food industry]]></category>
		<category><![CDATA[handmade creations]]></category>
		<category><![CDATA[incarnation]]></category>
		<category><![CDATA[industry]]></category>
		<category><![CDATA[kitchen]]></category>
		<category><![CDATA[kitchen food]]></category>
		<category><![CDATA[leftovers]]></category>
		<category><![CDATA[mixer]]></category>
		<category><![CDATA[nothing]]></category>
		<category><![CDATA[scratch]]></category>
		<category><![CDATA[sense]]></category>
		<category><![CDATA[uneaten]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/?p=85</guid>
		<description><![CDATA[Years ago, nothing would go to waste in the kitchen. Food was either too expensive or too scarce. The food industry changed all that. Now not only can you get everything imaginable in a box or bag, but you can get several varieties from several different companies. And much of it tastes like the bags [...]]]></description>
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		<title>Sourdough Starter</title>
		<link>http://cooking.marcgottlieb.com/2010/01/sourdough-starter/</link>
		<comments>http://cooking.marcgottlieb.com/2010/01/sourdough-starter/#comments</comments>
		<pubDate>Fri, 08 Jan 2010 00:33:46 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[bake bread]]></category>
		<category><![CDATA[baking bread]]></category>
		<category><![CDATA[cake batter]]></category>
		<category><![CDATA[container]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup flour]]></category>
		<category><![CDATA[cup water]]></category>
		<category><![CDATA[cups flour]]></category>
		<category><![CDATA[day]]></category>
		<category><![CDATA[Don]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[fridge]]></category>
		<category><![CDATA[morning coffee]]></category>
		<category><![CDATA[pinch sugar]]></category>
		<category><![CDATA[quart container]]></category>
		<category><![CDATA[San Francisco]]></category>
		<category><![CDATA[sourdough starter]]></category>
		<category><![CDATA[starter]]></category>
		<category><![CDATA[Step]]></category>
		<category><![CDATA[tomorrow]]></category>
		<category><![CDATA[water]]></category>
		<category><![CDATA[Yeast]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/?p=73</guid>
		<description><![CDATA[A sourdough starter is one of those things that always seems like a good idea, and recipes that use them sound and look delicious. The problem is you never have one around when you need it, and when you have the time to think about it, it always seems to be too much trouble. What [...]]]></description>
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		<item>
		<title>Foolproofing Bread Proofing</title>
		<link>http://cooking.marcgottlieb.com/2009/12/foolproofing-bread-proofing/</link>
		<comments>http://cooking.marcgottlieb.com/2009/12/foolproofing-bread-proofing/#comments</comments>
		<pubDate>Sun, 27 Dec 2009 14:22:49 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Equipment]]></category>
		<category><![CDATA[bakeries]]></category>
		<category><![CDATA[baking bread]]></category>
		<category><![CDATA[bread dough]]></category>
		<category><![CDATA[bulb]]></category>
		<category><![CDATA[caption]]></category>
		<category><![CDATA[cord]]></category>
		<category><![CDATA[dough]]></category>
		<category><![CDATA[extension cord]]></category>
		<category><![CDATA[home bakers]]></category>
		<category><![CDATA[incandescent light bulb]]></category>
		<category><![CDATA[lightbulb]]></category>
		<category><![CDATA[oven]]></category>
		<category><![CDATA[proof]]></category>
		<category><![CDATA[socket]]></category>
		<category><![CDATA[socket 1]]></category>
		<category><![CDATA[temperature]]></category>
		<category><![CDATA[warm environment]]></category>
		<category><![CDATA[watt light bulb]]></category>
		<category><![CDATA[Yeast]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/?p=50</guid>
		<description><![CDATA[Baking bread during the winter months in a cool, drafty kitchen is a particular challenge. Yeast likes a fairly warm environment to do its thing, and trying to proof dough on countertops that register 50°F are going to result in flat, dense loaves. Proofing boxes are temperature and humidity-controlled walk in monsters found in professional [...]]]></description>
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