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<title>The Workbench &#58; 05&#47;2012</title>
<link>http://modern-baking.com/formulas/the-workbench-0512</link>
<description>Bakery Workbench with Klaus Tenbergen&#44; May 2012</description>
<category>formulas</category>
<pubDate>Tue, 22 May 2012 09:56:00 EDT</pubDate>
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<item>
<title>Formula Exchange&#58; Bialys</title>
<link>http://modern-baking.com/formulas/bialys-0512</link>
<description>While classic New York City bialys have just a trace of chopped onion and poppy seed at their centers&#44; this formula is much more generously endowed with onion only the filling&#44; no poppy seed&#46; </description>
<category>formulas</category>
<pubDate>Mon, 21 May 2012 17:18:00 EDT</pubDate>
</item>

<item>
<title>Entremet with Spanish flair</title>
<link>http://modern-baking.com/formulas/entrement-flair-0512</link>
<description>Blood oranges add dramatic color to La Naranjita&#44; a spiced milk chocolate dacquoise layered with orange infused chiboust&#46;</description>
<category>formulas</category>
<pubDate>Mon, 21 May 2012 15:30:00 EDT</pubDate>
</item>

<item>
<title>The Workbench&#58; April 2012</title>
<link>http://modern-baking.com/formulas/workbench-042012</link>
<description>Bakery Workbench with Klaus Tenbergen&#44; April 2012</description>
<category>formulas</category>
<pubDate>Fri, 13 Apr 2012 16:14:00 EDT</pubDate>
</item>

<item>
<title>Formula for California almond baguette</title>
<link>http://modern-baking.com/formulas/formula-cali-almond-baguette-0412</link>
<description>Add the distinctive crunch and subtle buttery flavor of almonds to your baguettes with this unique formula&#44; portioned into individual serving sizes&#46;</description>
<category>formulas</category>
<pubDate>Fri, 13 Apr 2012 14:31:00 EDT</pubDate>
</item>

<item>
<title>The Workbench&#58; March 2012</title>
<link>http://modern-baking.com/formulas/workbench-march2012-0312</link>
<category>formulas</category>
<pubDate>Wed, 21 Mar 2012 16:38:00 EDT</pubDate>
</item>

<item>
<title>The Toolbox&#58; March 2012</title>
<link>http://modern-baking.com/formulas/toolbox-march2012-0312</link>
<category>formulas</category>
<pubDate>Wed, 21 Mar 2012 16:36:00 EDT</pubDate>
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<item>
<title>Formula for bite size red velvet cupcakes</title>
<link>http://modern-baking.com/formulas/formula-bite-sized-red-velvet-cupcakes-0312</link>
<description>Capitalize on the continued popularity of cupcakes with this formula for decadent&#44; two&#45;bite red velvet cupcakes&#46;</description>
<category>formulas</category>
<pubDate>Wed, 21 Mar 2012 16:23:00 EDT</pubDate>
</item>

<item>
<title>The Workbench &#45; 2&#47;2012</title>
<link>http://modern-baking.com/formulas/workbench-0212</link>
<category>formulas</category>
<pubDate>Fri, 24 Feb 2012 14:02:00 EDT</pubDate>
</item>

<item>
<title>Formula for chocolate&#45;walnut macarons</title>
<link>http://modern-baking.com/formulas/fomula-choc-walnut-macarons-0212</link>
<description>Walnut meal adds a rich texture and nutty flavor to these French&#45;style macaron sandwiches&#46; For the best results&#44; don&#39;t grind the walnuts until you&#39;re ready to use the walnut meal&#46;</description>
<category>formulas</category>
<pubDate>Thu, 23 Feb 2012 17:07:00 EDT</pubDate>
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