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<title>The Leaning Trails for Making Artisan Bread_Thom Leonard’s French Country Bread(second trail)</title>
<link>http://blog.roodo.com/homebythelake/archives/5667735.html/</link>
<description><![CDATA[Thom Leonard&rsquo;s French Country Bread_second trailRecipe : Artisan Baking by Maggie GlazerLearning Lessons:shifted ww flour+ shifted gramham flourfirm startershaping &amp; slashing ]]>
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	<title>回應：The Leaning Trails for Making Artisan Bread_Thom Leonard’s French Country Bread(second trail)</title>
	<description><![CDATA[對不起，打錯了，是「鄉村麵包」^_^]]>
	</description>
	<link>http://blog.roodo.com/homebythelake/archives/5667735.html</link>
	<guid>http://blog.roodo.com/homebythelake/archives/5667735.html#comment-16900023</guid>
	<author>teacherchyiling@yahoo.com.tw(小鈴)</author>	<category>文章回應</category>
	<pubDate>Sun, 20 Jul 2008 23:49:30 +0800</pubDate>
</item>
<item>
	<title>回應：The Leaning Trails for Making Artisan Bread_Thom Leonard’s French Country Bread(second trail)</title>
	<description><![CDATA[喔，我超愛這個農夫麵包，我不敢多吃那個脆殼，怕上火，可是裡面軟軟QQ白白帶點鹹味的「肉」，人間極品，比白土司好吃多了,吃再多也不膩。而且農夫麵包的「肉」比法國棍子多，所以我愛農夫麵包^_^]]>
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	<link>http://blog.roodo.com/homebythelake/archives/5667735.html</link>
	<guid>http://blog.roodo.com/homebythelake/archives/5667735.html#comment-16899993</guid>
	<author>teacherchyiling@yahoo.com.tw(小鈴)</author>	<category>文章回應</category>
	<pubDate>Sun, 20 Jul 2008 23:45:55 +0800</pubDate>
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	<title>回應：The Leaning Trails for Making Artisan Bread_Thom Leonard’s French Country Bread(second trail)</title>
	<description><![CDATA[++:一次的量少做一點,這樣才不會變成負擔.

blue: 好唷, 我們一起玩.]]>
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	<link>http://blog.roodo.com/homebythelake/archives/5667735.html</link>
	<guid>http://blog.roodo.com/homebythelake/archives/5667735.html#comment-15948415</guid>
		<category>文章回應</category>
	<pubDate>Tue, 11 Mar 2008 11:51:38 +0800</pubDate>
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<item>
	<title>回應：The Leaning Trails for Making Artisan Bread_Thom Leonard’s French Country Bread(second trail)</title>
	<description><![CDATA[Dear Web,

Got the Compte earlier today and tasted it. It's nice piece of cow cheese. Taste a lot like Gruyere. I got MG's book this weekend. Hopefully I would be able to get to read her book before my 'bread' fever goes down.]]>
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	<guid>http://blog.roodo.com/homebythelake/archives/5667735.html#comment-15940969</guid>
		<category>文章回應</category>
	<pubDate>Mon, 10 Mar 2008 12:04:48 +0800</pubDate>
</item>
<item>
	<title>回應：The Leaning Trails for Making Artisan Bread_Thom Leonard’s French Country Bread(second trail)</title>
	<description><![CDATA[Dear Web

好漂亮的螺旋花紋喔,而且看起來真好粗
我....我又想再挑戰一次了 (捲袖) ^o^]]>
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	<guid>http://blog.roodo.com/homebythelake/archives/5667735.html#comment-15939853</guid>
		<category>文章回應</category>
	<pubDate>Mon, 10 Mar 2008 07:34:56 +0800</pubDate>
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