{
	"version": "https://jsonfeed.org/version/1",
	"title": "Earl Weintraub",
	"icon": "https://micro.blog/Steamboarder/avatar.jpg",
	"home_page_url": "https://Steamboarder.micro.blog/",
	"feed_url": "https://Steamboarder.micro.blog/feed.json",
	"items": [
			{
				"id": "http://Steamboarder.micro.blog/2020/10/30/german-breads-vinschgauer.html",
				
				"content_html": "<p><strong>German Breads: Vinschgauer, Wurzelbrot, and Dinkelbrot</strong> Thanks <a href=\"https://www.bakewithzing.com\">Bake! With Zingerman’s</a> online class taught by Sara Molinaro, Sue Chagas, Hazim Tungun, and Hannah. #bakewithzing</p>\n\n<p><img src=\"https://Steamboarder.micro.blog/uploads/2020/d2e8d83880.jpg\" width=\"600\" height=\"600\" alt=\"\" /></p>\n",
				"date_published": "2020-10-30T12:46:42-06:00",
				"url": "https://Steamboarder.micro.blog/2020/10/30/german-breads-vinschgauer.html"
			},
			{
				"id": "http://Steamboarder.micro.blog/2020/10/09/danish-rye-bread.html",
				
				"content_html": "<p><strong>Danish Rye</strong> bread from the Stanley Ginsburg cookbook <em>The Rye Baker</em>. Straight dough with 75% fresh milled rye. Sun flour seeds, flax seeds, and cracked wheat berries give it a lot of flavors and texture. Molasses adds sweetness. Couldn’t resist putting shrimp and dill on top for smørrebrød. Definitely making this bread again.</p>\n\n<p><img src=\"https://Steamboarder.micro.blog/uploads/2020/82187fdc3e.jpg\" width=\"600\" height=\"600\" alt=\"\" /></p>\n",
				"date_published": "2020-10-09T08:13:15-06:00",
				"url": "https://Steamboarder.micro.blog/2020/10/09/danish-rye-bread.html"
			},
			{
				"id": "http://Steamboarder.micro.blog/2020/07/14/dithmarsch-cabbage-rye.html",
				
				"content_html": "<p><strong>Dithmarsch Cabbage Rye</strong> bread from the Stanley Ginsburg cookbook <em>The Rye Baker</em>. 29% fresh milled rye with cabbage, onion, and parsley. Good rise, tender crumb, and subtle flavors. Liking this recipe a lot.</p>\n\n<p><img src=\"https://Steamboarder.micro.blog/uploads/2020/80045ca2d5.jpg\" width=\"600\" height=\"600\" alt=\"\" /></p>\n",
				"date_published": "2020-07-14T14:37:30-06:00",
				"url": "https://Steamboarder.micro.blog/2020/07/14/dithmarsch-cabbage-rye.html"
			},
			{
				"id": "http://Steamboarder.micro.blog/2020/05/23/normandy-apple-cider.html",
				
				"content_html": "<p><strong>Normandy Apple Cider Rye</strong> from the Stanley Ginsburg cookbook <em>The Rye Baker.</em> A yeasted bread with hard apple cider providing the acidity. Good flavor with 70% fresh milled rye berries. Baked on the stone without steam.</p>\n\n<p><img src=\"https://Steamboarder.micro.blog/uploads/2020/3ccbdf9047.jpg\" width=\"600\" height=\"600\" alt=\"\" /></p>\n",
				"date_published": "2020-05-23T17:19:35-06:00",
				"url": "https://Steamboarder.micro.blog/2020/05/23/normandy-apple-cider.html"
			},
			{
				"id": "http://Steamboarder.micro.blog/2020/05/04/auvergne-ryewheat-bread.html",
				
				"content_html": "<p><strong>Auvergne Rye-Wheat Bread</strong> from the Stanley Ginsburg cookbook <em>The Rye Baker.</em> Two overnight sponges, one with rye sour, and the other wheat. The recipe called for yeast in the wheat sponge, but I used sourdough instead. Final dough proofed perfectly. Shaped as a batard and baked with steam.</p>\n\n<p><img src=\"https://Steamboarder.micro.blog/uploads/2020/2557cdace1.jpg\" width=\"600\" height=\"600\" alt=\"\" /></p>\n",
				"date_published": "2020-05-04T12:41:51-06:00",
				"url": "https://Steamboarder.micro.blog/2020/05/04/auvergne-ryewheat-bread.html"
			},
			{
				"id": "http://Steamboarder.micro.blog/2020/04/29/galician-rye-bread.html",
				
				"content_html": "<p><strong>Galician Rye Bread</strong> from the Stanley Ginsburg cookbook <em>The Rye Baker</em>. Used freshly milled flour from rye berries. Recipe called for the stand mixer. Proofed very quickly.</p>\n\n<p><img src=\"https://Steamboarder.micro.blog/uploads/2020/cfb5f5b1b9.jpg\" width=\"600\" height=\"600\" alt=\"\" /></p>\n",
				"date_published": "2020-04-29T14:03:03-06:00",
				"url": "https://Steamboarder.micro.blog/2020/04/29/galician-rye-bread.html"
			},
			{
				"id": "http://Steamboarder.micro.blog/2020/04/25/111212.html",
				
				"content_html": "<p>Croissants: Regular, Chocolate, and Almond Frangipane. Thanks <a href=\"https://bakewithzing.com\">Bake! With Zingerman’s</a> online class led by Sara Molinaro, Amy Emberling, and Meg Panchame.</p>\n\n<p><img src=\"https://Steamboarder.micro.blog/uploads/2020/2f012cd147.jpg\" width=\"600\" height=\"600\" alt=\"\" /></p>\n",
				"date_published": "2020-04-25T11:12:12-06:00",
				"url": "https://Steamboarder.micro.blog/2020/04/25/111212.html"
			},
			{
				"id": "http://Steamboarder.micro.blog/2020/04/20/breton-folded-rye.html",
				
				"content_html": "<p><strong>Breton Folded Rye</strong> from the Stanley Ginsburg cookbook <em>The Rye Baker</em>.\nUsed freshly ground rye berries. No rye sour in this bread.</p>\n\n<p><img src=\"https://Steamboarder.micro.blog/uploads/2020/0c439bf933.jpg\" width=\"600\" height=\"600\" alt=\"\" /></p>\n",
				"date_published": "2020-04-20T14:48:14-06:00",
				"url": "https://Steamboarder.micro.blog/2020/04/20/breton-folded-rye.html"
			},
			{
				"id": "http://Steamboarder.micro.blog/2019/10/02/new-york-corn.html",
				
				"content_html": "<p><strong>New York Corn Rye</strong> from the Stanley Ginsburg cookbook <em>The Rye Baker</em>.\nA great tasting uncomplicated quick recipe.</p>\n\n<p><img src=\"https://Steamboarder.micro.blog/uploads/2019/8bdc42043e.jpg\" width=\"600\" height=\"600\" alt=\"\" /></p>\n",
				"date_published": "2019-10-02T10:37:07-06:00",
				"url": "https://Steamboarder.micro.blog/2019/10/02/new-york-corn.html"
			},
			{
				"id": "http://Steamboarder.micro.blog/2019/08/16/baked-with-stanley.html",
				
				"content_html": "<p>Baked with Stanley Ginsburg at his <em>Scalds, Soakers, &amp; Starters</em> Bread Bakers Guild of America class. Pictured: <strong>Ciabatta Con Poolish</strong>, <strong>Ausgehobenes Bauernbrot</strong> and host bakery mascot.</p>\n\n<p><img src=\"https://Steamboarder.micro.blog/uploads/2019/af5bc0525d.jpg\" width=\"600\" height=\"599\" alt=\"\" /></p>\n",
				"date_published": "2019-08-16T19:40:31-06:00",
				"url": "https://Steamboarder.micro.blog/2019/08/16/baked-with-stanley.html"
			},
			{
				"id": "http://Steamboarder.micro.blog/2019/07/19/dakota-norwegian-rye.html",
				
				"content_html": "<p><strong>Dakota Norwegian Rye</strong> from the Stanley Ginsburg cookbook <em>The Rye Baker</em></p>\n\n<p><img src=\"https://Steamboarder.micro.blog/uploads/2019/3bc398f3ca.jpg\" width=\"600\" height=\"600\" alt=\"\" /></p>\n",
				"date_published": "2019-07-19T13:37:39-06:00",
				"url": "https://Steamboarder.micro.blog/2019/07/19/dakota-norwegian-rye.html"
			},
			{
				"id": "http://Steamboarder.micro.blog/2019/07/18/old-school-deli.html",
				
				"content_html": "<p><strong>Old School Deli Rye</strong> from the Stanley Ginsburg cookbook <em>The Rye Baker</em></p>\n\n<p><img src=\"https://Steamboarder.micro.blog/uploads/2019/f6567da928.jpg\" width=\"600\" height=\"600\" alt=\"\" /></p>\n",
				"date_published": "2019-07-18T14:17:49-06:00",
				"url": "https://Steamboarder.micro.blog/2019/07/18/old-school-deli.html"
			}
	]
}