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	<title>Comments on: Going Wild</title>
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	<link>http://www.wildyeastblog.com/2010/11/08/going-wild/</link>
	<description>Notes from my kitchen, in which I bake bread and raise a few other matters</description>
	<lastBuildDate>Sun, 19 May 2013 08:13:26 +0000</lastBuildDate>
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		<title>By: Susan</title>
		<link>http://www.wildyeastblog.com/2010/11/08/going-wild/comment-page-1/#comment-61284</link>
		<dc:creator>Susan</dc:creator>
		<pubDate>Tue, 14 May 2013 20:37:50 +0000</pubDate>
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		<description>Laura: See this post, near the end: http://www.wildyeastblog.com/2007/09/29/maintain-starter/</description>
		<content:encoded><![CDATA[<p>Laura: See this post, near the end: <a href="http://www.wildyeastblog.com/2007/09/29/maintain-starter/" rel="nofollow">http://www.wildyeastblog.com/2007/09/29/maintain-starter/</a></p>
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		<title>By: Laura Hinrichs</title>
		<link>http://www.wildyeastblog.com/2010/11/08/going-wild/comment-page-1/#comment-61281</link>
		<dc:creator>Laura Hinrichs</dc:creator>
		<pubDate>Tue, 14 May 2013 19:08:29 +0000</pubDate>
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		<description>Help:  Please say how to start a rye starter.  I have both whole wheat and white barm.  Where to go from here?

Laura</description>
		<content:encoded><![CDATA[<p>Help:  Please say how to start a rye starter.  I have both whole wheat and white barm.  Where to go from here?</p>
<p>Laura</p>
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		<title>By: Susan</title>
		<link>http://www.wildyeastblog.com/2010/11/08/going-wild/comment-page-1/#comment-60681</link>
		<dc:creator>Susan</dc:creator>
		<pubDate>Mon, 06 May 2013 02:03:42 +0000</pubDate>
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		<description>SoothingBread, right you are! Updated to 10g. Thanks!</description>
		<content:encoded><![CDATA[<p>SoothingBread, right you are! Updated to 10g. Thanks!</p>
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		<title>By: SoothingBread</title>
		<link>http://www.wildyeastblog.com/2010/11/08/going-wild/comment-page-1/#comment-60327</link>
		<dc:creator>SoothingBread</dc:creator>
		<pubDate>Sun, 28 Apr 2013 01:46:07 +0000</pubDate>
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		<description>I think you must have had a typo estimating salt - by volume, 2g would be 0.4%, leaving the bread fairly flavorless! Perhaps 9g or 10g would be better?</description>
		<content:encoded><![CDATA[<p>I think you must have had a typo estimating salt &#8211; by volume, 2g would be 0.4%, leaving the bread fairly flavorless! Perhaps 9g or 10g would be better?</p>
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	<item>
		<title>By: Jennifred</title>
		<link>http://www.wildyeastblog.com/2010/11/08/going-wild/comment-page-1/#comment-41245</link>
		<dc:creator>Jennifred</dc:creator>
		<pubDate>Fri, 21 Sep 2012 22:36:21 +0000</pubDate>
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		<description>These loaves look like salted baked potatoes! They look luscious and I want to try making them.
I am so glad I found your site!</description>
		<content:encoded><![CDATA[<p>These loaves look like salted baked potatoes! They look luscious and I want to try making them.<br />
I am so glad I found your site!</p>
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