<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>10791</id>
  <title>Obsessives: Bread</title>
  <published_at>Wed Oct 31 15:14:00 -0700 2007</published_at>
  <link>http://www.chow.com/stories/10791</link>
  <pubDate>Wed, 31 Oct 2007 22:14:00 GMT</pubDate>
  <short_description>Baking bread with Artisan's Craig Ponsford</short_description>
  <long_description>Artisan Bakers founder Craig Ponsford gets yeasty.</long_description>
  <img>http://www.chow.com</img>
  <author>Meredith Arthur and Eric Slatkin</author>
  <category>
    <id>86</id>
    <name>Obsessives</name>
  </category>
  <pages>
    <page>
      <page_number>1</page_number>
      <content>
        <![CDATA[<div id="video_story" class="clearfix">

<div id="video_holder">proteus embed call</div>

	<h1>Obsessives: Bread</h1>


	<h3> By Meredith Arthur and Eric Slatkin</h3>


<div id="intro">
Craig Ponsford, founder of <a href="http://www.artisanbakers.com/">Artisan Bakers</a> and chairman of the <a href="http://www.bbga.org/">Bread Bakers Guild of America</a>, discusses the intricacies of kneading, starters, and fresh bread. Plus: the quest for holey bread. And the money question: What, really, does <em>artisan</em> mean? 

</div>

</div>

<p class="author_bio_new"> <em>This is a regular series called <a class="red" href="http://www.chow.com/stories/86/category">Obsessives</a>, in which CHOW explores the worlds of singularly focused food-industry figures. These are the people with the dirty hands, answering detailed questions about the work they do.</em></p>]]>
      </content>
    </page>
  </pages>
  <tags>
    <tag>
      <id>19</id>
      <name>bread</name>
    </tag>
    <tag>
      <id>11629</id>
      <name>artisan</name>
    </tag>
    <tag>
      <id>11844</id>
      <name>craig ponsford</name>
    </tag>
    <tag>
      <id>11845</id>
      <name>artisan bakers</name>
    </tag>
    <tag>
      <id>11846</id>
      <name>bread baking</name>
    </tag>
    <tag>
      <id>11847</id>
      <name>baking bread</name>
    </tag>
  </tags>
</item>
