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	<title>Stumptown Savoury</title>
	<link>http://www.stumptownsavoury.com</link>
	<description>new traditional home cooking</description>
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		<title>And Now For Something Completely Different&#8230;</title>
		<description><![CDATA[I sometimes write poetry. No, it isn&#8217;t food-related, but have a poem anyway. all my gods are mountain gods all my gods are mountain gods resting gently on pinkstained aeries watching snow leopard cub chase eagle shadow standing guard over solitary sleepers and outside my dharma cave in silence of snow newfallen ancestors weave whispers [...]]]></description>
		<link>http://www.stumptownsavoury.com/2011/08/13/and-now-for-something-completely-different/</link>
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		<title>August Already?</title>
		<description><![CDATA[Wow, it&#8217;s August already! I keep hoping to get back to blog-cooking, but at the end of the day, I&#8217;m just too tired. For example, last Saturday I baked 213 traditional French baguettes, more than 100 ciabatta, plus ten or so other breads in quantities up to two dozen. That after making two kinds of [...]]]></description>
		<link>http://www.stumptownsavoury.com/2011/08/03/august-already/</link>
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		<title>Good Food Starts With Good Seed</title>
		<description><![CDATA[Good food starts with good seed. Obvious, isn&#8217;t it? Yet in America, at least, it can be difficult to find good seed, by which I mean non-hybridized and open-pollinated seed, preferably organic. You know, the only kind of seed that existed a century ago. The sort of seed that Monsanto wants to eliminate, if not [...]]]></description>
		<link>http://www.stumptownsavoury.com/2011/05/16/good-food-starts-with-good-seed/</link>
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		<title>Asheville Eateries</title>
		<description><![CDATA[As you may well imagine, I&#8217;ve eaten a few times since moving to Asheville. Here are my thoughts on three of the places I&#8217;ve eaten recently. Posana Café Posana Café proudly identifies itself as North Carolina&#8217;s first Certified Green Restaurant. They&#8217;ve gone through the steps necessary for 3 Star certification by the Green Restaurant Association, [...]]]></description>
		<link>http://www.stumptownsavoury.com/2011/04/25/asheville-eateries/</link>
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		<title>Change of Venue</title>
		<description><![CDATA[Sometimes life goes more or less according to plan. Plans, however, often get tossed out the window. I would like to have remained in Tennessee, and worked the small plot of land I was on into a mature forest garden. But there is no living food culture (deep-fried is not a culture) in Northeast Tennessee&#8211;at least [...]]]></description>
		<link>http://www.stumptownsavoury.com/2011/04/18/change-of-venue/</link>
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		<title>Mid-Hiatus Update</title>
		<description><![CDATA[Hey, just want to let everyone know I&#8217;m still here. I just got a little tired of making bread almost every day and decided to take a short break. Speaking of bread, has anyone started a sourdough mother? If there are any questions about that or anything else on my site, please ask.]]></description>
		<link>http://www.stumptownsavoury.com/2011/03/08/mid-hiatus-update/</link>
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		<title>Baker&#8217;s Percentage Illustrated: Two Breads</title>
		<description><![CDATA[That lovely boule is a Pain de Provence. There are lots of recipes out there for making Pain de Provence, but I didn&#8217;t use any of them. Instead, I played around with the Baker&#8217;s Percentage of a standard lean dough. If you aren&#8217;t sure what a Baker&#8217;s Percentage is, read my previous post. Here&#8217;s the [...]]]></description>
		<link>http://www.stumptownsavoury.com/2011/02/25/bakers-percentage-illustrated-two-breads/</link>
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		<title>Baking Fundamentals: Understanding Baker&#8217;s Percentage</title>
		<description><![CDATA[If there is one arcane art in baking, it&#8217;s understanding and using the Baker&#8217;s Percentage. Once you&#8217;ve grasped the fundamentals, the whole world of baking seems simpler. At its core, the Baker&#8217;s Percentage is the ratio of ingredients expressed in a relationship to flour. The first thing to remember is that flour is always 100%. [...]]]></description>
		<link>http://www.stumptownsavoury.com/2011/02/22/baking-fundamentals-understanding-bakers-percentage/</link>
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		<title>Yeast Fundamentals</title>
		<description><![CDATA[At its most fundamental level, bread is a magical mixture of flour, water, salt, and yeast. The one ingredient in that short list that causes fear is yeast. There are four forms of yeast available to the average baker: fresh, instant, active dry, and wild. Fresh yeast is the most difficult to find unless you&#8217;re [...]]]></description>
		<link>http://www.stumptownsavoury.com/2011/02/15/yeast-fundamentals/</link>
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		<title>Two Short Reviews</title>
		<description><![CDATA[A Crude Awakening It took me awhile, but I finally managed to watch this documentary and I must say I really shouldn&#8217;t have waited. Peak oil is an important topic, particularly because we are nearing if not already beyond Hibbert&#8217;s Peak, the point at which oil production begins to decline because there just isn&#8217;t enough. [...]]]></description>
		<link>http://www.stumptownsavoury.com/2011/02/11/two-short-reviews/</link>
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