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	<title>Comments for My Sourdough Place!</title>
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	<link>http://www.mysourdough.com</link>
	<description>All Things Sourdough, for Bakers and Artisans</description>
	<pubDate>Thu, 29 Jul 2010 17:54:55 +0000</pubDate>
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		<title>Comment on Banana Coconut Chocolate Chip Cookies by baja bananas &#124; Fruit Recipes</title>
		<link>http://www.mysourdough.com/2009/06/07/banana-coconut-chocolate-chip/comment-page-1/#comment-323</link>
		<dc:creator>baja bananas &#124; Fruit Recipes</dc:creator>
		<pubDate>Mon, 08 Jun 2009 04:04:41 +0000</pubDate>
		<guid isPermaLink="false">http://www.noseyparkernews.com/?p=287#comment-323</guid>
		<description>[...] Banana Coconut Chocolate Chip &#124; Nosey Parker&#39;s News [...]</description>
		<content:encoded><![CDATA[<p>[...] Banana Coconut Chocolate Chip | Nosey Parker&#39;s News [...]</p>
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		<title>Comment on Classic French bread by Topics about Artisan » Classic French bread</title>
		<link>http://www.mysourdough.com/2009/04/16/classic-french-bread/comment-page-1/#comment-30</link>
		<dc:creator>Topics about Artisan » Classic French bread</dc:creator>
		<pubDate>Thu, 23 Apr 2009 18:30:30 +0000</pubDate>
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		<description>[...] Nosey Parkers News placed an observative post today on Classic French breadHere&#8217;s a quick excerpt  With all the fancy bread recipes available on the Internet, and the glorious pictures we can find with a Google image search, I still prefer a simpler, more basic bread recipe. I’ve found a number of recipes, including Erma Rombauer’s version from an old copy of Joy of Cooking, circa 1975. The one I’ve settled on, and the one I use to make almost all my daily bread and hard rolls is one that takes the best ideas from each. On the artisan bread website The Fresh Loaf , there are several v [...]</description>
		<content:encoded><![CDATA[<p>[...] Nosey Parkers News placed an observative post today on Classic French breadHere&#8217;s a quick excerpt  With all the fancy bread recipes available on the Internet, and the glorious pictures we can find with a Google image search, I still prefer a simpler, more basic bread recipe. I’ve found a number of recipes, including Erma Rombauer’s version from an old copy of Joy of Cooking, circa 1975. The one I’ve settled on, and the one I use to make almost all my daily bread and hard rolls is one that takes the best ideas from each. On the artisan bread website The Fresh Loaf , there are several v [...]</p>
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		<title>Comment on A New Look For The Old &#8216;Nosey Parker&#8217;s News!&#8217; by admin</title>
		<link>http://www.mysourdough.com/2009/09/16/12/comment-page-/#comment-6</link>
		<dc:creator>admin</dc:creator>
		<pubDate>Sat, 11 Apr 2009 17:05:43 +0000</pubDate>
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		<description>The PayPal buttons are on the right sidebar.  

I like the Humboldt County.  It has a distinct, sharp vinegary odor, the flavor is almost as 'beery' as Sam Adams Lager, or one of the British red ales.  Good riser, almost as fast as commercial powdered yeast.

The Columbia River is almost an Alaskan type sourdough.  Rich in butyric acids, it smells buttery, and the taste is very 'milky'.  I like it for waffles, pancakes, biscuits and shortbreads.  The author of one of our articles likes it for her own breads, which are of the hippies roots, seeds shoots and leaves persuasion.  Her boyfriend likes the Humboldt County for the traditional California sourdough flavor and aroma.  

Your choice, or buy both.  It isn't any harder to tend two cultures than one.  You just need two crocks or  quart sized jars with lids.  Punch holes in the lids for gas relief.

If you noticed, there are eBay links in the 'About ...' page, if you don't want to buy direct from me.</description>
		<content:encoded><![CDATA[<p>The PayPal buttons are on the right sidebar.  </p>
<p>I like the Humboldt County.  It has a distinct, sharp vinegary odor, the flavor is almost as &#8216;beery&#8217; as Sam Adams Lager, or one of the British red ales.  Good riser, almost as fast as commercial powdered yeast.</p>
<p>The Columbia River is almost an Alaskan type sourdough.  Rich in butyric acids, it smells buttery, and the taste is very &#8216;milky&#8217;.  I like it for waffles, pancakes, biscuits and shortbreads.  The author of one of our articles likes it for her own breads, which are of the hippies roots, seeds shoots and leaves persuasion.  Her boyfriend likes the Humboldt County for the traditional California sourdough flavor and aroma.  </p>
<p>Your choice, or buy both.  It isn&#8217;t any harder to tend two cultures than one.  You just need two crocks or  quart sized jars with lids.  Punch holes in the lids for gas relief.</p>
<p>If you noticed, there are eBay links in the &#8216;About &#8230;&#8217; page, if you don&#8217;t want to buy direct from me.</p>
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		<title>Comment on No-Knead Flax Loaf by admin</title>
		<link>http://www.mysourdough.com/2009/04/06/simple-no-knead-flax-loaf-from-starter/comment-page-1/#comment-4</link>
		<dc:creator>admin</dc:creator>
		<pubDate>Wed, 08 Apr 2009 02:07:14 +0000</pubDate>
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		<description>Nice looking loaf!</description>
		<content:encoded><![CDATA[<p>Nice looking loaf!</p>
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