{"version":"https://jsonfeed.org/version/1","title":"Micro.blog - Earl Weintraub","home_page_url":"https://micro.blog","feed_url":"https://micro.blog/posts/Steamboarder","_microblog":{"about":"https://micro.blog/about/api","id":"4443","username":"Steamboarder","bio":"","pronouns":"","is_following":false,"is_you":false,"following_count":1,"discover_count":0},"author":{"name":"Earl Weintraub","url":"","avatar":"https://micro.blog/Steamboarder/avatar.jpg"},"items":[{"id":"10495509","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://cdn.micro.blog/photos/1000x/https%3A%2F%2FSteamboarder.micro.blog%2Fuploads%2F2020%2Fd2e8d83880.jpg\" width=\"600\" height=\"600\" alt=\"\" loading=\"lazy\"></p>\n","summary":"","url":"https://Steamboarder.micro.blog/2020/10/30/german-breads-vinschgauer.html","date_published":"2020-10-30T18:46:42+00:00","author":{"name":"Earl Weintraub","url":"","avatar":"https://cdn.micro.blog/photos/96/https%3A%2F%2Fmicro.blog%2FSteamboarder%2Favatar.jpg","_microblog":{"username":"Steamboarder"}},"_microblog":{"date_relative":"2020-10-30 18:46","date_timestamp":1604083602,"is_favorite":false,"is_bookmark":false,"is_deletable":false,"is_conversation":true,"is_linkpost":false,"is_mention":false,"note":"","syndication":[]}},{"id":"10386066","content_html":"Danish Rye bread from the Stanley Ginsburg cookbook The Rye Baker. 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 smørrebrø... <a href=\"https://Steamboarder.micro.blog/2020/10/09/danish-rye-bread.html\">Steamboarder.micro.blog</a>","summary":"","url":"https://Steamboarder.micro.blog/2020/10/09/danish-rye-bread.html","date_published":"2020-10-09T14:13:15+00:00","author":{"name":"Earl Weintraub","url":"","avatar":"https://cdn.micro.blog/photos/96/https%3A%2F%2Fmicro.blog%2FSteamboarder%2Favatar.jpg","_microblog":{"username":"Steamboarder"}},"_microblog":{"date_relative":"2020-10-09 14:13","date_timestamp":1602252795,"is_favorite":false,"is_bookmark":false,"is_deletable":false,"is_conversation":false,"is_linkpost":false,"is_mention":false,"note":"","syndication":[]}},{"id":"9934534","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://cdn.micro.blog/photos/1000x/https%3A%2F%2FSteamboarder.micro.blog%2Fuploads%2F2020%2F80045ca2d5.jpg\" width=\"600\" height=\"600\" alt=\"\" loading=\"lazy\"></p>\n","summary":"","url":"https://Steamboarder.micro.blog/2020/07/14/dithmarsch-cabbage-rye.html","date_published":"2020-07-14T20:37:30+00:00","author":{"name":"Earl Weintraub","url":"","avatar":"https://cdn.micro.blog/photos/96/https%3A%2F%2Fmicro.blog%2FSteamboarder%2Favatar.jpg","_microblog":{"username":"Steamboarder"}},"_microblog":{"date_relative":"2020-07-14 20:37","date_timestamp":1594759050,"is_favorite":false,"is_bookmark":false,"is_deletable":false,"is_conversation":true,"is_linkpost":false,"is_mention":false,"note":"","syndication":[]}},{"id":"9707530","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://cdn.micro.blog/photos/1000x/https%3A%2F%2FSteamboarder.micro.blog%2Fuploads%2F2020%2F3ccbdf9047.jpg\" width=\"600\" height=\"600\" alt=\"\" loading=\"lazy\"></p>\n","summary":"","url":"https://Steamboarder.micro.blog/2020/05/23/normandy-apple-cider.html","date_published":"2020-05-23T23:19:35+00:00","author":{"name":"Earl Weintraub","url":"","avatar":"https://cdn.micro.blog/photos/96/https%3A%2F%2Fmicro.blog%2FSteamboarder%2Favatar.jpg","_microblog":{"username":"Steamboarder"}},"_microblog":{"date_relative":"2020-05-23 23:19","date_timestamp":1590275975,"is_favorite":false,"is_bookmark":false,"is_deletable":false,"is_conversation":true,"is_linkpost":false,"is_mention":false,"note":"","syndication":[]}},{"id":"9597735","content_html":"Auvergne Rye-Wheat Bread from the Stanley Ginsburg cookbook The Rye Baker. 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... <a href=\"https://Steamboarder.micro.blog/2020/05/04/auvergne-ryewheat-bread.html\">Steamboarder.micro.blog</a>","summary":"","url":"https://Steamboarder.micro.blog/2020/05/04/auvergne-ryewheat-bread.html","date_published":"2020-05-04T18:41:51+00:00","author":{"name":"Earl Weintraub","url":"","avatar":"https://cdn.micro.blog/photos/96/https%3A%2F%2Fmicro.blog%2FSteamboarder%2Favatar.jpg","_microblog":{"username":"Steamboarder"}},"_microblog":{"date_relative":"2020-05-04 18:41","date_timestamp":1588617711,"is_favorite":false,"is_bookmark":false,"is_deletable":false,"is_conversation":false,"is_linkpost":false,"is_mention":false,"note":"","syndication":[]}},{"id":"9570501","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://cdn.micro.blog/photos/1000x/https%3A%2F%2FSteamboarder.micro.blog%2Fuploads%2F2020%2Fcfb5f5b1b9.jpg\" width=\"600\" height=\"600\" alt=\"\" loading=\"lazy\"></p>\n","summary":"","url":"https://Steamboarder.micro.blog/2020/04/29/galician-rye-bread.html","date_published":"2020-04-29T20:03:03+00:00","author":{"name":"Earl Weintraub","url":"","avatar":"https://cdn.micro.blog/photos/96/https%3A%2F%2Fmicro.blog%2FSteamboarder%2Favatar.jpg","_microblog":{"username":"Steamboarder"}},"_microblog":{"date_relative":"2020-04-29 20:03","date_timestamp":1588190583,"is_favorite":false,"is_bookmark":false,"is_deletable":false,"is_conversation":false,"is_linkpost":false,"is_mention":false,"note":"","syndication":[]}},{"id":"9549568","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://cdn.micro.blog/photos/1000x/https%3A%2F%2FSteamboarder.micro.blog%2Fuploads%2F2020%2F2f012cd147.jpg\" width=\"600\" height=\"600\" alt=\"\" loading=\"lazy\"></p>\n","summary":"","url":"https://Steamboarder.micro.blog/2020/04/25/111212.html","date_published":"2020-04-25T17:12:12+00:00","author":{"name":"Earl Weintraub","url":"","avatar":"https://cdn.micro.blog/photos/96/https%3A%2F%2Fmicro.blog%2FSteamboarder%2Favatar.jpg","_microblog":{"username":"Steamboarder"}},"_microblog":{"date_relative":"2020-04-25 17:12","date_timestamp":1587834732,"is_favorite":false,"is_bookmark":false,"is_deletable":false,"is_conversation":false,"is_linkpost":false,"is_mention":false,"note":"","syndication":[]}},{"id":"9549567","content_html":"<p>Croissants: Regular, Chocolate, and Almond Frangipane. Thanks <a href=\"https://bake%20with%20zing.com\">Bake! With Zingerman’s</a> online class led by Sara Molinaro, Amy Emberling, and Meg Panchame.</p>\n","summary":"","url":"https://Steamboarder.micro.blog/2020/04/25/croissants-regular-chocolate.html","date_published":"2020-04-25T17:08:03+00:00","author":{"name":"Earl Weintraub","url":"","avatar":"https://cdn.micro.blog/photos/96/https%3A%2F%2Fmicro.blog%2FSteamboarder%2Favatar.jpg","_microblog":{"username":"Steamboarder"}},"_microblog":{"date_relative":"2020-04-25 17:08","date_timestamp":1587834483,"is_favorite":false,"is_bookmark":false,"is_deletable":false,"is_conversation":false,"is_linkpost":false,"is_mention":false,"note":"","syndication":[]}},{"id":"9490176","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://cdn.micro.blog/photos/1000x/https%3A%2F%2FSteamboarder.micro.blog%2Fuploads%2F2020%2F0c439bf933.jpg\" width=\"600\" height=\"600\" alt=\"\" loading=\"lazy\"></p>\n","summary":"","url":"https://Steamboarder.micro.blog/2020/04/20/breton-folded-rye.html","date_published":"2020-04-20T20:48:14+00:00","author":{"name":"Earl Weintraub","url":"","avatar":"https://cdn.micro.blog/photos/96/https%3A%2F%2Fmicro.blog%2FSteamboarder%2Favatar.jpg","_microblog":{"username":"Steamboarder"}},"_microblog":{"date_relative":"2020-04-20 20:48","date_timestamp":1587415694,"is_favorite":false,"is_bookmark":false,"is_deletable":false,"is_conversation":false,"is_linkpost":false,"is_mention":false,"note":"","syndication":[]}},{"id":"5822700","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://cdn.micro.blog/photos/1000x/https%3A%2F%2FSteamboarder.micro.blog%2Fuploads%2F2019%2F8bdc42043e.jpg\" width=\"600\" height=\"600\" alt=\"\" loading=\"lazy\"></p>\n","summary":"","url":"https://Steamboarder.micro.blog/2019/10/02/new-york-corn.html","date_published":"2019-10-02T16:37:07+00:00","author":{"name":"Earl Weintraub","url":"","avatar":"https://cdn.micro.blog/photos/96/https%3A%2F%2Fmicro.blog%2FSteamboarder%2Favatar.jpg","_microblog":{"username":"Steamboarder"}},"_microblog":{"date_relative":"2019-10-02 16:37","date_timestamp":1570034227,"is_favorite":false,"is_bookmark":false,"is_deletable":false,"is_conversation":false,"is_linkpost":false,"is_mention":false,"note":"","syndication":[]}},{"id":"5072041","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://cdn.micro.blog/photos/1000x/https%3A%2F%2FSteamboarder.micro.blog%2Fuploads%2F2019%2Faf5bc0525d.jpg\" width=\"600\" height=\"599\" alt=\"\" loading=\"lazy\"></p>\n","summary":"","url":"https://Steamboarder.micro.blog/2019/08/16/baked-with-stanley.html","date_published":"2019-08-17T01:40:31+00:00","author":{"name":"Earl Weintraub","url":"","avatar":"https://cdn.micro.blog/photos/96/https%3A%2F%2Fmicro.blog%2FSteamboarder%2Favatar.jpg","_microblog":{"username":"Steamboarder"}},"_microblog":{"date_relative":"2019-08-17 01:40","date_timestamp":1566006031,"is_favorite":false,"is_bookmark":false,"is_deletable":false,"is_conversation":false,"is_linkpost":false,"is_mention":false,"note":"","syndication":[]}},{"id":"4608065","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://cdn.micro.blog/photos/1000x/https%3A%2F%2FSteamboarder.micro.blog%2Fuploads%2F2019%2F3bc398f3ca.jpg\" width=\"600\" height=\"600\" alt=\"\" loading=\"lazy\"></p>\n","summary":"","url":"https://Steamboarder.micro.blog/2019/07/19/dakota-norwegian-rye.html","date_published":"2019-07-19T19:37:39+00:00","author":{"name":"Earl Weintraub","url":"","avatar":"https://cdn.micro.blog/photos/96/https%3A%2F%2Fmicro.blog%2FSteamboarder%2Favatar.jpg","_microblog":{"username":"Steamboarder"}},"_microblog":{"date_relative":"2019-07-19 19:37","date_timestamp":1563565059,"is_favorite":false,"is_bookmark":false,"is_deletable":false,"is_conversation":false,"is_linkpost":false,"is_mention":false,"note":"","syndication":[]}},{"id":"4590152","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://cdn.micro.blog/photos/1000x/https%3A%2F%2FSteamboarder.micro.blog%2Fuploads%2F2019%2Ff6567da928.jpg\" width=\"600\" height=\"600\" alt=\"\" loading=\"lazy\"></p>\n","summary":"","url":"https://Steamboarder.micro.blog/2019/07/18/old-school-deli.html","date_published":"2019-07-18T20:17:49+00:00","author":{"name":"Earl Weintraub","url":"","avatar":"https://cdn.micro.blog/photos/96/https%3A%2F%2Fmicro.blog%2FSteamboarder%2Favatar.jpg","_microblog":{"username":"Steamboarder"}},"_microblog":{"date_relative":"2019-07-18 20:17","date_timestamp":1563481069,"is_favorite":false,"is_bookmark":false,"is_deletable":false,"is_conversation":false,"is_linkpost":false,"is_mention":false,"note":"","syndication":[]}},{"id":"211758","content_html":"<p><strong>Well</strong> <em>there it is</em> the <a href=\"http://Steamboader.weebly.com\">link</a></p>\n","summary":"","url":"http://Steamboarder.micro.blog/2017/12/01/well-there-it.html","date_published":"2017-12-01T20:00:00+00:00","author":{"name":"Earl Weintraub","url":"","avatar":"https://cdn.micro.blog/photos/96/https%3A%2F%2Fmicro.blog%2FSteamboarder%2Favatar.jpg","_microblog":{"username":"Steamboarder"}},"_microblog":{"date_relative":"2017-12-01 20:00","date_timestamp":1512158400,"is_favorite":false,"is_bookmark":false,"is_deletable":false,"is_conversation":false,"is_linkpost":false,"is_mention":false,"note":"","syndication":[]}},{"id":"209973","content_html":"<p>Hello World</p>\n","summary":"","url":"http://Steamboarder.micro.blog/2017/12/01/hello-world.html","date_published":"2017-12-01T18:42:00+00:00","author":{"name":"Earl Weintraub","url":"","avatar":"https://cdn.micro.blog/photos/96/https%3A%2F%2Fmicro.blog%2FSteamboarder%2Favatar.jpg","_microblog":{"username":"Steamboarder"}},"_microblog":{"date_relative":"2017-12-01 18:42","date_timestamp":1512153720,"is_favorite":false,"is_bookmark":false,"is_deletable":false,"is_conversation":false,"is_linkpost":false,"is_mention":false,"note":"","syndication":[]}}]}