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	<channel><title>Default RSS channel</title><link>http://www.shipton-mill.com</link><description>Description of the first one</description><dc:language>en</dc:language><dc:creator>BarnesGraham Ltd</dc:creator><dc:date>2009-01-28T12:35:45+02:00</dc:date><sy:updatePeriod>daily</sy:updatePeriod><sy:updateFrequency>1</sy:updateFrequency><sy:updateBase>2009-01-28T12:36:00+00:00</sy:updateBase><image><title>Default RSS channel</title><url>http://83.166.170.78/~snailsk/playground/design/watermark.png</url><link>http://www.shipton-mill.com</link></image><atom:link href="http://www.shipton-mill.com/rss/default-rss-channel.xml" rel="self" type="application/atom+xml" /><item><title><![CDATA[Sponge and Dough]]></title><link>http://www.shipton-mill.com/the-bakery/recipes/article-17-2007-6/sponge-and-dough</link><description><![CDATA[]]></description><guid isPermaLink="false">17@http://www.shipton-mill.com</guid><dc:subject></dc:subject><dc:date>2007-06-26</dc:date></item><item><title><![CDATA[Exciting NEW development online]]></title><link>http://www.shipton-mill.com/the-bakery/update/article-188-2009-10/exciting-new-development-online</link><description><![CDATA[The Shipton Mill website has been upgraded to create an online baking community. Baking enthusiasts can now upload their recipes and rate and comment on other peoples. ]]></description><guid isPermaLink="false">188@http://www.shipton-mill.com</guid><dc:subject></dc:subject><dc:date>2009-10-09</dc:date></item><item><title><![CDATA[Soggy dough that won't rise]]></title><link>http://www.shipton-mill.com/the-bakery/ask-the-expert/article-209-2010-1/soggy-dough-that-won-t-rise</link><description><![CDATA[We have now had several attempts baking our own sourdough loaves with your mother recipe and each time end up with such a soggy dough that it flatly refuses to rise much at all. Please help!]]></description><guid isPermaLink="false">209@http://www.shipton-mill.com</guid><dc:subject></dc:subject><dc:date>2010-01-13</dc:date></item><item><title><![CDATA[Which flour for traditional British breads?]]></title><link>http://www.shipton-mill.com/the-bakery/ask-the-expert/article-210-2010-1/which-flour-for-traditional-british-breads</link><description><![CDATA[I would be interested in your opinion about the relative merits of your white and wholemeal flours.
]]></description><guid isPermaLink="false">210@http://www.shipton-mill.com</guid><dc:subject></dc:subject><dc:date>2010-01-13</dc:date></item><item><title><![CDATA[Wholewheat and Rye Loaf]]></title><link>http://www.shipton-mill.com/the-bakery/recipes/article-208-2009-12/wholewheat-and-rye-loaf</link><description><![CDATA[Wholewheat and rye bread, using natural leaven or yeasted pre-ferment, with cracked rye and caraway crust]]></description><guid isPermaLink="false">208@http://www.shipton-mill.com</guid><dc:subject></dc:subject><dc:date>2009-12-16</dc:date></item><item><title><![CDATA[Part-bake and freezing]]></title><link>http://www.shipton-mill.com/the-bakery/ask-the-expert/article-211-2010-1/part-bake-and-freezing</link><description><![CDATA[How do I go about part-baking and freezing part of my batch?]]></description><guid isPermaLink="false">211@http://www.shipton-mill.com</guid><dc:subject></dc:subject><dc:date>2010-01-13</dc:date></item><item><title><![CDATA[Ideas for Chestnut flour]]></title><link>http://www.shipton-mill.com/the-bakery/ask-the-expert/article-212-2010-1/ideas-for-chestnut-flour</link><description><![CDATA[I bought a stock of chestnut flour, which I am looking forward to using, but how do I get the bets out of it. ]]></description><guid isPermaLink="false">212@http://www.shipton-mill.com</guid><dc:subject></dc:subject><dc:date>2010-01-13</dc:date></item><item><title><![CDATA[How to "develop" dough]]></title><link>http://www.shipton-mill.com/the-bakery/ask-the-expert/article-213-2010-1/how-to-develop-dough</link><description><![CDATA[Does develop mean need and is it important?]]></description><guid isPermaLink="false">213@http://www.shipton-mill.com</guid><dc:subject></dc:subject><dc:date>2010-01-13</dc:date></item><item><title><![CDATA[Do you need sugar to activate the yeast]]></title><link>http://www.shipton-mill.com/the-bakery/ask-the-expert/article-214-2010-1/do-you-need-sugar-to-activate-the-yeast</link><description><![CDATA[Does it play any other role, or should you leave it out altogether?]]></description><guid isPermaLink="false">214@http://www.shipton-mill.com</guid><dc:subject></dc:subject><dc:date>2010-01-13</dc:date></item><item><title><![CDATA[What is your best chapati flour?]]></title><link>http://www.shipton-mill.com/the-bakery/ask-the-expert/article-215-2010-1/what-is-your-best-chapati-flour</link><description><![CDATA[701 and 704 are too fine and 703 and 706 too course. Please help.]]></description><guid isPermaLink="false">215@http://www.shipton-mill.com</guid><dc:subject></dc:subject><dc:date>2010-01-13</dc:date></item><item><title><![CDATA[How can you keep sourdough lively?]]></title><link>http://www.shipton-mill.com/the-bakery/ask-the-expert/article-216-2010-1/how-can-you-keep-sourdough-lively</link><description><![CDATA[When I don't use my sourdough for a while it has no volume.]]></description><guid isPermaLink="false">216@http://www.shipton-mill.com</guid><dc:subject></dc:subject><dc:date>2010-01-13</dc:date></item><item><title><![CDATA[What flour for Panetone?]]></title><link>http://www.shipton-mill.com/the-bakery/ask-the-expert/article-219-2010-1/what-flour-for-panetone</link><description><![CDATA[I used to use Molina Quaglia from Italy, is there a Shipton Mill flour you would recommend as an alternative]]></description><guid isPermaLink="false">219@http://www.shipton-mill.com</guid><dc:subject></dc:subject><dc:date>2010-01-15</dc:date></item><item><title><![CDATA[Best flour for Tuscan bread for bruschetta]]></title><link>http://www.shipton-mill.com/the-bakery/ask-the-expert/article-218-2010-1/best-flour-for-tuscan-bread-for-bruschetta</link><description><![CDATA[The big, oblong/oval/flatish chewy loaf that has large bubbles in it; the type that goes hard before you've got it back from the bakers.]]></description><guid isPermaLink="false">218@http://www.shipton-mill.com</guid><dc:subject></dc:subject><dc:date>2010-01-13</dc:date></item><item><title><![CDATA[Fast and easy wholewheat/seeds loaf]]></title><link>http://www.shipton-mill.com/the-bakery/recipes/article-220-2010-1/fast-and-easy-wholewheat-seeds-loaf</link><description><![CDATA[Easy, fast (50 mins) and very tasty without getting your fingers in the dough.]]></description><guid isPermaLink="false">220@http://www.shipton-mill.com</guid><dc:subject></dc:subject><dc:date>2010-01-17</dc:date></item><item><title><![CDATA[How to make a Rye Mother]]></title><link>http://www.shipton-mill.com/the-bakery/recipes/article-221-2010-1/how-to-make-a-rye-mother</link><description><![CDATA[blah]]></description><guid isPermaLink="false">221@http://www.shipton-mill.com</guid><dc:subject></dc:subject><dc:date>2010-01-20</dc:date></item><item><title><![CDATA[Can I bake your soda bread in a bread machine]]></title><link>http://www.shipton-mill.com/the-bakery/ask-the-expert/article-223-2010-1/can-i-bake-your-soda-bread-in-a-bread-machine</link><description><![CDATA[I realise no yeast, but what other ingredients?
]]></description><guid isPermaLink="false">223@http://www.shipton-mill.com</guid><dc:subject></dc:subject><dc:date>2010-01-20</dc:date></item><item><title><![CDATA[Clive's "chilled sponge" baguette]]></title><link>http://www.shipton-mill.com/the-bakery/recipes/article-225-2010-1/clive-s-chilled-sponge-baguette</link><description><![CDATA[A cool approach to a french loaf]]></description><guid isPermaLink="false">225@http://www.shipton-mill.com</guid><dc:subject></dc:subject><dc:date>2010-01-20</dc:date></item><item><title><![CDATA[Clive's crusty rolls]]></title><link>http://www.shipton-mill.com/the-bakery/recipes/article-226-2010-1/clive-s-crusty-rolls</link><description><![CDATA[]]></description><guid isPermaLink="false">226@http://www.shipton-mill.com</guid><dc:subject></dc:subject><dc:date>2010-01-20</dc:date></item></channel></rss>