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	<title>Sour Flour</title>
	
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		<title>More Free Bread</title>
		<link>http://www.sourflour.org/2012/01/more-free-bread/</link>
		<comments>http://www.sourflour.org/2012/01/more-free-bread/#comments</comments>
		<pubDate>Mon, 30 Jan 2012 22:20:46 +0000</pubDate>
		<dc:creator>Danny Gabriner</dc:creator>
				<category><![CDATA[Sour Flour News]]></category>

		<guid isPermaLink="false">http://www.sourflour.org/?p=1666</guid>
		<description><![CDATA[We are now steadily increasing the amount of bread we are baking and selling, but that does not mean that you can&#8217;t still get free bread. We have two more bakers who have embarked upon 1,000 free loaves of bread. Cat Shimizu and Jessica Morris are baking several days a week at La Victoria, and [...]]]></description>
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		<title>Sour Flour Workshops</title>
		<link>http://www.sourflour.org/2011/11/sour-flour-workshops/</link>
		<comments>http://www.sourflour.org/2011/11/sour-flour-workshops/#comments</comments>
		<pubDate>Mon, 28 Nov 2011 16:33:44 +0000</pubDate>
		<dc:creator>Danny Gabriner</dc:creator>
				<category><![CDATA[Sour Flour News]]></category>

		<guid isPermaLink="false">http://www.sourflour.org/?p=1452</guid>
		<description><![CDATA[Sour Flour Workshops are a way to introduce people into the world of baking bread. Many of the people who attend our workshops have never baked any bread before, and they walk away comfortable with the fact that baking doesn&#8217;t have to be hard. We also get many people who have baked before, and they [...]]]></description>
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		<title>Bagel Monday from Home</title>
		<link>http://www.sourflour.org/2011/11/bagel-monday-from-home/</link>
		<comments>http://www.sourflour.org/2011/11/bagel-monday-from-home/#comments</comments>
		<pubDate>Mon, 14 Nov 2011 16:31:45 +0000</pubDate>
		<dc:creator>Danny Gabriner</dc:creator>
				<category><![CDATA[Sour Flour News]]></category>

		<guid isPermaLink="false">http://www.sourflour.org/?p=1401</guid>
		<description><![CDATA[Today is the second Bagel Monday since we have moved it back into the home. It was a fairly difficult decision to move the production of bagels for Bagel Monday out of La Victoria, but I felt it was needed. Bagel Monday has been happening continuously for about two years, and has morphed a bit [...]]]></description>
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		<title>Another 1000 Free Loaves</title>
		<link>http://www.sourflour.org/2011/08/another-1000-free-loaves/</link>
		<comments>http://www.sourflour.org/2011/08/another-1000-free-loaves/#comments</comments>
		<pubDate>Fri, 26 Aug 2011 05:23:36 +0000</pubDate>
		<dc:creator>Danny Gabriner</dc:creator>
				<category><![CDATA[Sour Flour News]]></category>

		<guid isPermaLink="false">http://www.sourflour.org/?p=1197</guid>
		<description><![CDATA[For the past 5 months,  Valerie Huryzs has been training with Sour Flour, as well as helping out with the majority of our Bread Education Workshops.  She has been a quick learner, hard worker, and has made a ton of great bread.  And now she is ready to immerse herself in the world of dough. [...]]]></description>
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		<title>Let’s start(er)</title>
		<link>http://www.sourflour.org/2011/06/lets-starter/</link>
		<comments>http://www.sourflour.org/2011/06/lets-starter/#comments</comments>
		<pubDate>Sat, 18 Jun 2011 00:10:46 +0000</pubDate>
		<dc:creator>renby</dc:creator>
				<category><![CDATA[A starter's life: the Leche biography]]></category>
		<category><![CDATA[Sour Flour News]]></category>
		<category><![CDATA[Leche]]></category>
		<category><![CDATA[Starter]]></category>
		<category><![CDATA[workshop]]></category>

		<guid isPermaLink="false">http://www.sourflour.org/?p=1174</guid>
		<description><![CDATA[Let’s start(er) On Tuesday I participated to my first starter class with an eclectic and friendly group of bread amateurs. I barely knew about starters as I was always using granulated yeast when baking at my home kitchen. A starter will help your dough rise and will give it its flavour. It is made of [...]]]></description>
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		<title>Bread for a wedding</title>
		<link>http://www.sourflour.org/2011/06/wedding-bread/</link>
		<comments>http://www.sourflour.org/2011/06/wedding-bread/#comments</comments>
		<pubDate>Sat, 11 Jun 2011 21:39:29 +0000</pubDate>
		<dc:creator>Danny Gabriner</dc:creator>
				<category><![CDATA[Bread Photos]]></category>

		<guid isPermaLink="false">http://www.sourflour.org/?p=1154</guid>
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		<title>French Baking Video</title>
		<link>http://www.sourflour.org/2011/03/french-baking-video-2/</link>
		<comments>http://www.sourflour.org/2011/03/french-baking-video-2/#comments</comments>
		<pubDate>Thu, 03 Mar 2011 22:15:02 +0000</pubDate>
		<dc:creator>Sour Flour</dc:creator>
				<category><![CDATA[On Baking]]></category>

		<guid isPermaLink="false">http://www.mobtown-design.com/sourflour.org/?p=94</guid>
		<description><![CDATA[Les bl&#233;s dor by latelevisionpaysanne]]></description>
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		<title>Getting Bread is Easier than Ever!</title>
		<link>http://www.sourflour.org/2011/01/getting-bread-is-easier-than-ever/</link>
		<comments>http://www.sourflour.org/2011/01/getting-bread-is-easier-than-ever/#comments</comments>
		<pubDate>Sun, 30 Jan 2011 22:07:10 +0000</pubDate>
		<dc:creator>Sour Flour</dc:creator>
				<category><![CDATA[Sour Flour News]]></category>

		<guid isPermaLink="false">http://www.mobtown-design.com/sourflour.org/?p=88</guid>
		<description><![CDATA[We recently started our Home Delivery Program of fresh bread, which allowed us to get bread directly to the customer. We started off using a complicated zone map and did all the deliveries ourselves. It was hard, and not efficient in the slightest...]]></description>
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		<title>Bread Zones</title>
		<link>http://www.sourflour.org/2011/01/bread-zones/</link>
		<comments>http://www.sourflour.org/2011/01/bread-zones/#comments</comments>
		<pubDate>Mon, 17 Jan 2011 21:58:27 +0000</pubDate>
		<dc:creator>Sour Flour</dc:creator>
				<category><![CDATA[Sour Flour News]]></category>

		<guid isPermaLink="false">http://www.mobtown-design.com/sourflour.org/?p=80</guid>
		<description><![CDATA[Sour Flour is pleased to offer free delivery of bread to its Bread Customers. With our current Customer Base of 81, we have split our delivery routes into zones.]]></description>
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		<title>Bagel Monday Weekly Review, 1/17/2011</title>
		<link>http://www.sourflour.org/2011/01/bagel-monday-weekly-review-1172011-2/</link>
		<comments>http://www.sourflour.org/2011/01/bagel-monday-weekly-review-1172011-2/#comments</comments>
		<pubDate>Mon, 17 Jan 2011 17:29:19 +0000</pubDate>
		<dc:creator>Sour Flour</dc:creator>
				<category><![CDATA[Bagel Monday Weekly Reviews]]></category>

		<guid isPermaLink="false">http://www.mobtown-design.com/sourflour.org/?p=116</guid>
		<description><![CDATA[Bagel Monday : Mixed on Saturday night with 175X, and bagels overfermented. Were very light, but a bit too sour. : Oven range was cleaned the night before, and oven kept going out, or getting stuck on. : 119 bagels were made. The majority were delivered across the city with bread orders. - Create Bagel [...]]]></description>
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