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	<title>Michael Ruhlman &#187; Bread</title>
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	<description>Translating the Chef&#039;s Craft for Every Kitchen</description>
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		<title>Homemade Pizza</title>
		<link>http://ruhlman.com/2010/05/homemade-pizza-2.html</link>
		<comments>http://ruhlman.com/2010/05/homemade-pizza-2.html#comments</comments>
		<pubDate>Mon, 17 May 2010 14:17:39 +0000</pubDate>
		<dc:creator>ruhlman</dc:creator>
				<category><![CDATA[Bread]]></category>
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		<category><![CDATA[homemade pizza]]></category>

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		<description><![CDATA[

[I'm taking a blogging break until 5/31, so am putting up favorite food posts from the archives in the interim]

Can we call this national  make-pizza-at-home week?  That would make me really happy.  Why?   Because pizza at home is so good, so easy, and so so affordable.  But  what I want to focus [...]]]></description>
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		<slash:comments>53</slash:comments>
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		<title>Buttermilk Dinner Rolls</title>
		<link>http://ruhlman.com/2010/02/buttermilk-dinner-rolls.html</link>
		<comments>http://ruhlman.com/2010/02/buttermilk-dinner-rolls.html#comments</comments>
		<pubDate>Fri, 05 Feb 2010 14:27:30 +0000</pubDate>
		<dc:creator>ruhlman</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[bread recipes]]></category>
		<category><![CDATA[dinner rolls]]></category>

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		<description><![CDATA[Buttermilk Dinner Rolls, photo by donna

I almost never tear recipes out of magazines, but leafing through Saveur on the 8 a.m.  Houston to Cleveland flight, this recipe caught me because I’d been wanting a soft, comfort-food, James-friendly dinner roll, the kind of Parker House roll that’s slightly sweet and yeasty and soft as a pillow.

Turns [...]]]></description>
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		<slash:comments>55</slash:comments>
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		<item>
		<title>Making Sandwich Bread With the 5:3 Ratio</title>
		<link>http://ruhlman.com/2009/12/making-sandwich-bread-with-the-53-ratio.html</link>
		<comments>http://ruhlman.com/2009/12/making-sandwich-bread-with-the-53-ratio.html#comments</comments>
		<pubDate>Wed, 02 Dec 2009 16:45:09 +0000</pubDate>
		<dc:creator>ruhlman</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Ratios]]></category>
		<category><![CDATA[Recipes]]></category>

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		<description><![CDATA[Photo by Donna

Last post on the astonishing versatility of five parts flour, three parts water.  First it was pizza (remember this awesome pizza?... hmm, maybe a bacon and egg pizza this weekend).  More recently, I made these delicious pretzels.  Same dough, different products. And here it is in yet another form.

Every now and then, when [...]]]></description>
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		<slash:comments>32</slash:comments>
		</item>
		<item>
		<title>Bread Baking Basics</title>
		<link>http://ruhlman.com/2009/08/bread-baking-basics.html</link>
		<comments>http://ruhlman.com/2009/08/bread-baking-basics.html#comments</comments>
		<pubDate>Thu, 06 Aug 2009 16:59:12 +0000</pubDate>
		<dc:creator>ruhlman</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Ratios]]></category>
		<category><![CDATA[Recipes]]></category>

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		<description><![CDATA[
Photo by Donna
Have been on a sourdough binge since the purple cabbage post (waffles last Sunday, bread, pictured above, by dinnertime) and loving Carri's ratio of 1 part starter : 1 part water : 2 parts flour with 1% salt by weight, though I back off by about 20% on the water because it's been [...]]]></description>
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		<slash:comments>49</slash:comments>
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