<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Weekend Bakery</title>
	<atom:link href="http://www.weekendbakery.com/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.weekendbakery.com</link>
	<description>The place for the ambitious home baker</description>
	<lastBuildDate>Wed, 22 May 2013 15:03:46 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	
		<item>
		<title>Our Version of Tartine Style Bread</title>
		<link>http://www.weekendbakery.com/posts/our-version-of-tartine-style-bread/</link>
		<comments>http://www.weekendbakery.com/posts/our-version-of-tartine-style-bread/#comments</comments>
		<pubDate>Sun, 19 May 2013 13:48:56 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Best Bread Recipes]]></category>
		<category><![CDATA[hybrid method]]></category>
		<category><![CDATA[sourdough]]></category>
		<category><![CDATA[stretch&fold]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=12223</guid>
		<description><![CDATA[The last few months we have been making quite a lot of these loaves. We made them with tiny variations and alterations, experimenting with flour, water, times and temperature and above all quantities. We even developed a hybrid version for the baker in a bit of a hurry.  <a href="http://www.weekendbakery.com/posts/our-version-of-tartine-style-bread/">>></a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/our-version-of-tartine-style-bread/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>&#8216;Kersenvlaai&#8217;: A Very Cherry Pie with Bread Dough</title>
		<link>http://www.weekendbakery.com/posts/kersenvlaai-a-very-cherry-pie-with-bread-dough/</link>
		<comments>http://www.weekendbakery.com/posts/kersenvlaai-a-very-cherry-pie-with-bread-dough/#comments</comments>
		<pubDate>Sat, 13 Apr 2013 09:06:13 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Sweet Baking]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=12066</guid>
		<description><![CDATA[Recently we have taking on the project of baking something we Dutch call 'Limburgse vlaai' (pie or flan from the province of Limburg in the south of Holland). It is very popular all over... <a href="http://www.weekendbakery.com/posts/kersenvlaai-a-very-cherry-pie-with-bread-dough/">>></a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/kersenvlaai-a-very-cherry-pie-with-bread-dough/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Favorite Flatbreads: Sourdough Pita</title>
		<link>http://www.weekendbakery.com/posts/favorite-flatbreads-sourdough-pita/</link>
		<comments>http://www.weekendbakery.com/posts/favorite-flatbreads-sourdough-pita/#comments</comments>
		<pubDate>Fri, 22 Mar 2013 21:32:15 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Best Bread Recipes]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[flatbread]]></category>
		<category><![CDATA[sourdough]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=11911</guid>
		<description><![CDATA[Simplicity is key for this recipe. I think flatbreads, from all over the world, be it naan, chapati, lavash, pita, or tunnbröd from the Nothern regions are mend to be everyday, unsophisticated and natural. They are old fashion fast food and that is why making them... <a href="http://www.weekendbakery.com/posts/favorite-flatbreads-sourdough-pita/">>></a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/favorite-flatbreads-sourdough-pita/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Classic French Croissant Recipe</title>
		<link>http://www.weekendbakery.com/posts/classic-french-croissant-recipe/</link>
		<comments>http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comments</comments>
		<pubDate>Wed, 06 Feb 2013 12:48:23 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Best Bread Recipes]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=11641</guid>
		<description><![CDATA[With this recipe we want to give you the exact directions on how we go about making classic French croissants.  The recipe is an adaptation from the recipe... <a href="http://www.weekendbakery.com/posts/classic-french-croissant-recipe/">>></a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/classic-french-croissant-recipe/feed/</wfw:commentRss>
		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Tips &amp; Tricks for Rofco Oven &amp; Other Stone Oven Users</title>
		<link>http://www.weekendbakery.com/posts/tips-tricks-for-rofco-oven-other-stone-oven-users/</link>
		<comments>http://www.weekendbakery.com/posts/tips-tricks-for-rofco-oven-other-stone-oven-users/#comments</comments>
		<pubDate>Fri, 18 Jan 2013 11:46:19 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Bread Baking Tips]]></category>
		<category><![CDATA[bread baking tips]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=11577</guid>
		<description><![CDATA[Having a few years of stone oven usage under our belts we thought it would be useful to gather a few tips and tricks about the use and cleaning of these ovens and share them with you... 
 <a href="http://www.weekendbakery.com/posts/tips-tricks-for-rofco-oven-other-stone-oven-users/">>></a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/tips-tricks-for-rofco-oven-other-stone-oven-users/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>A Flour Experiment part 2: Comparing Flour from Different Mills</title>
		<link>http://www.weekendbakery.com/posts/a-flour-experiment-part-2-comparing-flour-from-different-mills/</link>
		<comments>http://www.weekendbakery.com/posts/a-flour-experiment-part-2-comparing-flour-from-different-mills/#comments</comments>
		<pubDate>Tue, 11 Dec 2012 19:28:31 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Baking Projects]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=10965</guid>
		<description><![CDATA[Would using the same type of flour from different mills and sticking to exactly the same recipe, result in loaves basically looking and tasting the same? Or would there be difference enough to establish... <a href="http://www.weekendbakery.com/posts/a-flour-experiment-part-2-comparing-flour-from-different-mills/">>></a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/a-flour-experiment-part-2-comparing-flour-from-different-mills/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Cranberry Jam Tarts with &#8216;Pasta Frolla&#8217;</title>
		<link>http://www.weekendbakery.com/posts/cranberry-jam-tarts-with-pasta-frolla/</link>
		<comments>http://www.weekendbakery.com/posts/cranberry-jam-tarts-with-pasta-frolla/#comments</comments>
		<pubDate>Sun, 02 Dec 2012 17:22:34 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Sweet Baking]]></category>
		<category><![CDATA[christmas]]></category>
		<category><![CDATA[cranberries]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=11494</guid>
		<description><![CDATA[When I first heard the name 'pasta frolla' I just knew I had to make it for the simple reason that it sounds absolutely wonderful and delicious. And it is! In fact, it is one of my favorite pastry doughs. This Italian take on <a href="http://www.weekendbakery.com/posts/cranberry-jam-tarts-with-pasta-frolla/">>></a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/cranberry-jam-tarts-with-pasta-frolla/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Video: Making No Knead Brioche</title>
		<link>http://www.weekendbakery.com/posts/video-making-no-knead-brioche/</link>
		<comments>http://www.weekendbakery.com/posts/video-making-no-knead-brioche/#comments</comments>
		<pubDate>Mon, 26 Nov 2012 22:40:02 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Bread Movies]]></category>
		<category><![CDATA[brioche]]></category>
		<category><![CDATA[video]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=11273</guid>
		<description><![CDATA[This video shows us making French brioche, the no knead way. This simple method generates a brioche with buttery and subtle sweet taste, with a wonderful crumb structure. Novice and maybe somewhat lazy bakers will also enjoy making this... <a href="http://www.weekendbakery.com/posts/video-making-no-knead-brioche/">>></a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/video-making-no-knead-brioche/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>My Dutch Speculaas Gingerbread with Rye, Buttermilk &amp; Honey</title>
		<link>http://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/</link>
		<comments>http://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/#comments</comments>
		<pubDate>Sun, 25 Nov 2012 18:47:56 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Sweet Baking]]></category>
		<category><![CDATA[christmas]]></category>
		<category><![CDATA[gingerbread]]></category>
		<category><![CDATA[rye]]></category>
		<category><![CDATA[speculaas]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=7655</guid>
		<description><![CDATA[Since December last year I have made this recipe many times and tried out many different versions. The version you will find in the recipe is the one that will appeal to anybody who is a fan of speculaas (speculoos), gingerbread and... <a href="http://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/">>></a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/my-dutch-speculaas-gingerbread-with-rye-buttermilk-honey/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Almond and Cranberry filled Speculaas Pies</title>
		<link>http://www.weekendbakery.com/posts/almond-and-cranberry-filled-speculaas-pies/</link>
		<comments>http://www.weekendbakery.com/posts/almond-and-cranberry-filled-speculaas-pies/#comments</comments>
		<pubDate>Thu, 01 Nov 2012 15:02:21 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Sweet Baking]]></category>
		<category><![CDATA[christmas]]></category>
		<category><![CDATA[speculaas]]></category>
		<category><![CDATA[speculoos]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=11240</guid>
		<description><![CDATA[I think I love the filled speculaas even better than the speculaas cookies. It is a bit of extra work, but with these pies you get the crispy cookie-like edges and the soft almond filling plus the cranberry surprise... <a href="http://www.weekendbakery.com/posts/almond-and-cranberry-filled-speculaas-pies/">>></a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/almond-and-cranberry-filled-speculaas-pies/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Brioche: The No Knead Version</title>
		<link>http://www.weekendbakery.com/posts/brioche-the-no-knead-version/</link>
		<comments>http://www.weekendbakery.com/posts/brioche-the-no-knead-version/#comments</comments>
		<pubDate>Wed, 10 Oct 2012 14:45:48 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Best Bread Recipes]]></category>
		<category><![CDATA[Sweet Baking]]></category>
		<category><![CDATA[brioche]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=10631</guid>
		<description><![CDATA[I tried several version of this recipe, each with just tiny changes because the first version I tried already turned out quite perfect.  Except for one thing: The crumb needed just a little bit of help to get it from a slightly ... <a href="http://www.weekendbakery.com/posts/brioche-the-no-knead-version/">>></a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/brioche-the-no-knead-version/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>A Flour Experiment part 1</title>
		<link>http://www.weekendbakery.com/posts/a-flour-experiment-part-1/</link>
		<comments>http://www.weekendbakery.com/posts/a-flour-experiment-part-1/#comments</comments>
		<pubDate>Tue, 02 Oct 2012 14:32:25 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Baking Projects]]></category>
		<category><![CDATA[flour quality]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=10413</guid>
		<description><![CDATA[What happens if you take one recipe, use the same amount of ingredients and the same process and only change the brand of flour you use? We were curious to find out how much difference, in taste, texture and appearance, there would be between a bread made with... <a href="http://www.weekendbakery.com/posts/a-flour-experiment-part-1/">>></a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/a-flour-experiment-part-1/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Dutch &#8216;Appelflappen&#8217; with Home Made Rough Puff Pastry</title>
		<link>http://www.weekendbakery.com/posts/dutch-appelflappen-with-home-made-rough-puff-pastry/</link>
		<comments>http://www.weekendbakery.com/posts/dutch-appelflappen-with-home-made-rough-puff-pastry/#comments</comments>
		<pubDate>Mon, 01 Oct 2012 20:05:29 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Sweet Baking]]></category>
		<category><![CDATA[apple]]></category>
		<category><![CDATA[cinnamon]]></category>
		<category><![CDATA[puff pastry]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=10967</guid>
		<description><![CDATA[The English call it rough puff pastry, the French 'feuilletage minute. A great dough to have in your arsenal. It rises slightly less than the more elaborate puff pastry (about 75%) but it is so quick and... <a href="http://www.weekendbakery.com/posts/dutch-appelflappen-with-home-made-rough-puff-pastry/">>></a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/dutch-appelflappen-with-home-made-rough-puff-pastry/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Sourdough Pain Naturel</title>
		<link>http://www.weekendbakery.com/posts/sourdough-pain-naturel/</link>
		<comments>http://www.weekendbakery.com/posts/sourdough-pain-naturel/#comments</comments>
		<pubDate>Tue, 25 Sep 2012 17:29:03 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Best Bread Recipes]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[banneton]]></category>
		<category><![CDATA[poolish]]></category>
		<category><![CDATA[sourdough]]></category>
		<category><![CDATA[stretch&fold]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=10602</guid>
		<description><![CDATA[We started this recipe as a one-off experiment, thinking the result would not be that interesting, compared to the other bread recipes we know and love. But the end result really surprised...

This recipe now has a dough calculator! Check it out... <a href="http://www.weekendbakery.com/posts/sourdough-pain-naturel/">>></a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/sourdough-pain-naturel/feed/</wfw:commentRss>
		<slash:comments>52</slash:comments>
		</item>
		<item>
		<title>Best Flour Mills in Holland</title>
		<link>http://www.weekendbakery.com/posts/best-flour-mills-in-holland/</link>
		<comments>http://www.weekendbakery.com/posts/best-flour-mills-in-holland/#comments</comments>
		<pubDate>Tue, 11 Sep 2012 17:42:00 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Bread Baking Tips]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=5710</guid>
		<description><![CDATA[A flour producing mill, especially the ones that produce the high quality organic flour that makes for wonderful bread, is something which we think should be sponsored by regular visits. 
Almost every... <a href="http://www.weekendbakery.com/posts/best-flour-mills-in-holland/">>></a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/best-flour-mills-in-holland/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Making a Miche</title>
		<link>http://www.weekendbakery.com/posts/making-a-miche/</link>
		<comments>http://www.weekendbakery.com/posts/making-a-miche/#comments</comments>
		<pubDate>Sat, 04 Aug 2012 12:26:55 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Best Bread Recipes]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=9868</guid>
		<description><![CDATA[Probably made most famous by Parisian baker Poilâne the miche can be defined as a very large rustic sourdough bread, usually a round loaf made from a natural leavening that also has a high percentage of whole wheat flour in it. Its very large size with low crust to crumb ratio means... <a href="http://www.weekendbakery.com/posts/making-a-miche/">>></a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/making-a-miche/feed/</wfw:commentRss>
		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Weekend Bakery Projects 2012</title>
		<link>http://www.weekendbakery.com/posts/weekend-bakery-projects-2012-so-far/</link>
		<comments>http://www.weekendbakery.com/posts/weekend-bakery-projects-2012-so-far/#comments</comments>
		<pubDate>Mon, 23 Jul 2012 14:02:11 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Baking Projects]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=9993</guid>
		<description><![CDATA[Highlights in pics of our more memorable baking adventures for 2012 so far. Or at least the ones where we had our camera at hand, because camera's and floured or sticky dough hands do not mix well... 
On with the baking! Lots more to make, learn and enjoy... <a href="http://www.weekendbakery.com/posts/weekend-bakery-projects-2012-so-far/">>></a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/weekend-bakery-projects-2012-so-far/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Swiss Twisted Bread &#8211; Wurzelbrot / Chnurzelbrot</title>
		<link>http://www.weekendbakery.com/posts/swiss-twisted-bread-wurzelbrot-or-chnurzelbrot/</link>
		<comments>http://www.weekendbakery.com/posts/swiss-twisted-bread-wurzelbrot-or-chnurzelbrot/#comments</comments>
		<pubDate>Sat, 07 Jul 2012 10:41:54 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Best Bread Recipes]]></category>
		<category><![CDATA[stretch&fold]]></category>
		<category><![CDATA[yeast]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=8891</guid>
		<description><![CDATA[We saw this Swiss bread being made by a German baker on UK TV. The 'wurzel' refers to the fact that the bread resembles winding tree roots. These loaves looked like a lot of fun and as it turned out quite ... <a href="http://www.weekendbakery.com/posts/swiss-twisted-bread-wurzelbrot-or-chnurzelbrot/">>></a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/swiss-twisted-bread-wurzelbrot-or-chnurzelbrot/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Your Loaves</title>
		<link>http://www.weekendbakery.com/posts/your-loaves/</link>
		<comments>http://www.weekendbakery.com/posts/your-loaves/#comments</comments>
		<pubDate>Wed, 20 Jun 2012 13:16:10 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Baking Projects]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=9620</guid>
		<description><![CDATA[Other enthusiastic and ambitious home bakers, email us on a daily basis. Not only with questions about recipes and how to maintain their starter, but also to share pictures of their baking results with...   <a href="http://www.weekendbakery.com/posts/your-loaves/">>></a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/your-loaves/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Our Other French Baguette Recipe</title>
		<link>http://www.weekendbakery.com/posts/our-easy-french-baguette-recipe/</link>
		<comments>http://www.weekendbakery.com/posts/our-easy-french-baguette-recipe/#comments</comments>
		<pubDate>Sun, 03 Jun 2012 14:59:23 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Best Bread Recipes]]></category>
		<category><![CDATA[baguette]]></category>
		<category><![CDATA[couche]]></category>
		<category><![CDATA[poolish]]></category>
		<category><![CDATA[proofing linen]]></category>
		<category><![CDATA[stretch&fold]]></category>
		<category><![CDATA[yeast]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=8838</guid>
		<description><![CDATA[This method is easier, the recipe has less steps, the dough is less wet than our <a href="/posts/recipe-for-80-hydration-baguette/" target="_blank">80% hydration baguette recipe</a>, and yet this one also yields wonderful baguettes. If you were to ... <a href="http://www.weekendbakery.com/posts/our-easy-french-baguette-recipe/">>></a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/our-easy-french-baguette-recipe/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
	</channel>
</rss>
