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	<title>krydder.org &#187; gjær</title>
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	<link>http://krydder.org</link>
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		<title>Frokostsnurrer</title>
		<link>http://krydder.org/2011/11/frokostsnurrer/</link>
		<comments>http://krydder.org/2011/11/frokostsnurrer/#comments</comments>
		<pubDate>Fri, 18 Nov 2011 07:00:21 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Bakst]]></category>
		<category><![CDATA[Gjærbakst]]></category>
		<category><![CDATA[Grunnoppskrift]]></category>
		<category><![CDATA[Frokost]]></category>
		<category><![CDATA[Frokost tips!]]></category>
		<category><![CDATA[Frokostsnurrer]]></category>
		<category><![CDATA[gjær]]></category>
		<category><![CDATA[Hva skal jeg lage til frokost?]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[hvitløkskrydder]]></category>
		<category><![CDATA[hvitost]]></category>
		<category><![CDATA[melk]]></category>
		<category><![CDATA[olje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[oregano]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sammalt hvete grov]]></category>
		<category><![CDATA[tomatpurè]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4941</guid>
		<description><![CDATA[Ca 16 stk. Ingredienser deig: 50 g gjær 3 dl melk ½ ts salt 1 ss olje 4 dl sammalthvete grov 4 dl hvetemel Ingredienser fyll: 1 glass tomatpuré 2 ts oregano 1 ts hvitløkskrydder Ekstra: 100 g hvitost Fremgangsmåte: Bland sammen fyllet og la det stå å trekke litt. Du kan godt lage det kvelden [...]]]></description>
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		</item>
		<item>
		<title>Ciabatta Grunnoppskrift</title>
		<link>http://krydder.org/2011/08/ciabatta-grunnoppskrift/</link>
		<comments>http://krydder.org/2011/08/ciabatta-grunnoppskrift/#comments</comments>
		<pubDate>Tue, 23 Aug 2011 07:00:53 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Bakst]]></category>
		<category><![CDATA[Gjærbakst]]></category>
		<category><![CDATA[Grunnoppskrift]]></category>
		<category><![CDATA[durummel]]></category>
		<category><![CDATA[gjær]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4579</guid>
		<description><![CDATA[Ingredienser: Dag 1 Basis surdeig: 10 g gjær 5 dl vann 5 dl hvetemel &#160; Dag 2: 6 dl hvetemel 2 ½ dl durumhvete eller bruk kun hvetemel 10 g gjær 3 dl vann 1 ts salt ½ dl olivenolje Fremgangsmåte: Dag 1 Ta fram en bolle, ha i kaldt vann og rør inn mel til [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Små urtebrød til matpakken</title>
		<link>http://krydder.org/2010/09/smaa-urtebr%c3%b8d-til-matpakken/</link>
		<comments>http://krydder.org/2010/09/smaa-urtebr%c3%b8d-til-matpakken/#comments</comments>
		<pubDate>Thu, 02 Sep 2010 06:00:34 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Bakst]]></category>
		<category><![CDATA[Gjærbakst]]></category>
		<category><![CDATA[Grunnoppskrift]]></category>
		<category><![CDATA[gjær]]></category>
		<category><![CDATA[havregryn]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[melk]]></category>
		<category><![CDATA[olje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[persille]]></category>
		<category><![CDATA[Revet hvitost]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sammalt hvete grov]]></category>
		<category><![CDATA[sammalt rug grov]]></category>
		<category><![CDATA[timian]]></category>
		<category><![CDATA[urtebrød]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4507</guid>
		<description><![CDATA[16 Porsjoner Ingredienser: 5 dl skummet melk 1 pk gjær 2 ss olje ½ ts salt 1 ts tørket timian 1 ts tørket persille 100 g havregryn 150 g sammalt hvete, grov 100 g sammalt rug, grov 250 g hvetemel 100 g revet hvitost Fremgangsmåte: Varm melken til den er fingervarm, 37 °C. Smuldre gjæren [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Grove aprikoshorn til matpakken</title>
		<link>http://krydder.org/2010/09/grove-aprikoshorn-til-matpakken/</link>
		<comments>http://krydder.org/2010/09/grove-aprikoshorn-til-matpakken/#comments</comments>
		<pubDate>Wed, 01 Sep 2010 10:56:34 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Bakst]]></category>
		<category><![CDATA[Gjærbakst]]></category>
		<category><![CDATA[Grunnoppskrift]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[gjær]]></category>
		<category><![CDATA[grove]]></category>
		<category><![CDATA[grove horn]]></category>
		<category><![CDATA[hasselnøtter]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[melk]]></category>
		<category><![CDATA[olje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sammalt hvete grov]]></category>
		<category><![CDATA[sesamfrø]]></category>
		<category><![CDATA[sukker]]></category>
		<category><![CDATA[Tørkede aprikoser]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4502</guid>
		<description><![CDATA[8 Porsjoner Ingredienser: 2 dl melk ½ pk gjær 2 ss olje 1 ts sukker ½ ts salt 20 tørkede aprikoser 1 dl hasselnøtter 150 g sammalt hvete, grov 100 g hvetemel 1 egg til pensling Tilbehør: Sesamfrø til topping Fremgangsmåte: Varm melken til den er fingervarm, 37 °C. Smuldre gjæren i en bakebolle og [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Grunnoppskrift: Pizzadeig</title>
		<link>http://krydder.org/2010/07/grunnoppskrift-pizzadeig/</link>
		<comments>http://krydder.org/2010/07/grunnoppskrift-pizzadeig/#comments</comments>
		<pubDate>Sat, 24 Jul 2010 08:00:00 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Bakst]]></category>
		<category><![CDATA[Gjærbakst]]></category>
		<category><![CDATA[Grunnoppskrift]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[gjær]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[olje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pizzadeig]]></category>
		<category><![CDATA[Plastfolie]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4366</guid>
		<description><![CDATA[1 stor pizza Ingredienser: 50 g gjær 3 dl vann 4 ss olje 1 1/2 ts salt 8 dl hvetemel Tilbehør: Plastfolie Fremgangsmåte: Kok opp vannet og la det stå til det blir lunket, det bør holde en temperatur på 37 gr. C før det brukes. Rør ut gjør og lunket vann i en bakebolle. [...]]]></description>
		<wfw:commentRss>http://krydder.org/2010/07/grunnoppskrift-pizzadeig/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Jættepirog</title>
		<link>http://krydder.org/2010/07/jaettepirog/</link>
		<comments>http://krydder.org/2010/07/jaettepirog/#comments</comments>
		<pubDate>Thu, 22 Jul 2010 08:00:33 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Bakst]]></category>
		<category><![CDATA[Kjøtt]]></category>
		<category><![CDATA[Kjøttdeig]]></category>
		<category><![CDATA[buljongterning]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[gjær]]></category>
		<category><![CDATA[hermetiske tomater]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[Hvitløk]]></category>
		<category><![CDATA[hvitost]]></category>
		<category><![CDATA[karbonadedeig]]></category>
		<category><![CDATA[krydderurter]]></category>
		<category><![CDATA[løk]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[paprika]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Pirog]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[smør]]></category>
		<category><![CDATA[tomatpurè]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4351</guid>
		<description><![CDATA[Piroger er opprinnelig russisk bakverk av smørdeig. Fyll pirogen med kjøttfyll og du har en herlig middagsrett. Lag en kjempepirog som du kan dele med hele familien! Ingredienser: 2 løk 750 g karbonadedeig 2 hvitløkbåter 1 boks hermetiske tomater 4 ss tomatpuré 1 buljongterning 2 ts urtekrydder ½ ss paprikakrydder ½ ts pepper 1 ts [...]]]></description>
		<wfw:commentRss>http://krydder.org/2010/07/jaettepirog/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chorizo focaccia</title>
		<link>http://krydder.org/2010/07/chorizo-focaccia/</link>
		<comments>http://krydder.org/2010/07/chorizo-focaccia/#comments</comments>
		<pubDate>Wed, 07 Jul 2010 08:00:35 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Bakst]]></category>
		<category><![CDATA[Gjærbakst]]></category>
		<category><![CDATA[Grunnoppskrift]]></category>
		<category><![CDATA[Chorizopølse]]></category>
		<category><![CDATA[fetaost]]></category>
		<category><![CDATA[gjær]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[Maldonsalt]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sukker]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4274</guid>
		<description><![CDATA[Nydelig brød som nesten er en rett i seg selv. Passer godt som tilbehør til grillmat, spekemat eller pasta. Ingredienser: 50 g gjær 5 dl vann 1 ss sukker 2 ts salt ½ dl olivenolje 12 dl hvetemel 100 g chorizopølse 100 g fetaost 1 ts maldonsalt Fremgangsmåte: Løs opp gjæren i lunkent vann. Tilsett sukker, [...]]]></description>
		<wfw:commentRss>http://krydder.org/2010/07/chorizo-focaccia/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Müslibrød</title>
		<link>http://krydder.org/2010/04/muslibrod/</link>
		<comments>http://krydder.org/2010/04/muslibrod/#comments</comments>
		<pubDate>Thu, 08 Apr 2010 08:00:38 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Bakst]]></category>
		<category><![CDATA[Gjærbakst]]></category>
		<category><![CDATA[Grunnoppskrift]]></category>
		<category><![CDATA[aprikos]]></category>
		<category><![CDATA[eple]]></category>
		<category><![CDATA[fiken]]></category>
		<category><![CDATA[gjær]]></category>
		<category><![CDATA[gresskarkjerner]]></category>
		<category><![CDATA[Grovbakst]]></category>
		<category><![CDATA[hasselnøtter]]></category>
		<category><![CDATA[honning]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[kanel]]></category>
		<category><![CDATA[kulturmelk]]></category>
		<category><![CDATA[Müslibrød]]></category>
		<category><![CDATA[nøtter]]></category>
		<category><![CDATA[olje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[rosiner]]></category>
		<category><![CDATA[rugmel]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sesamfrø]]></category>
		<category><![CDATA[smør]]></category>
		<category><![CDATA[tørket frukt]]></category>
		<category><![CDATA[valnøttkjerner]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4184</guid>
		<description><![CDATA[2 små brød eller 1 stort Ingredienser: 50 g smør eller olje 3 dl vann 2 dl kulturmelk 50 g gjær 2 ss honning 1 ts salt 1 ts kanel 200 g grovbakst eller rugmel ca. 500 g hvetemel 200 g tørket frukt som fiken, aprikos, rosiner og eple 100 g nøtter som valnøttkjerner, hasselnøtter [...]]]></description>
		<wfw:commentRss>http://krydder.org/2010/04/muslibrod/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Enkel pølsepizza</title>
		<link>http://krydder.org/2010/04/enkel-polsepizza/</link>
		<comments>http://krydder.org/2010/04/enkel-polsepizza/#comments</comments>
		<pubDate>Tue, 06 Apr 2010 19:51:35 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Pizza]]></category>
		<category><![CDATA[cayennepepper]]></category>
		<category><![CDATA[chilipepper]]></category>
		<category><![CDATA[crème fraiche]]></category>
		<category><![CDATA[eddik]]></category>
		<category><![CDATA[gjær]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[Hvitløk]]></category>
		<category><![CDATA[hvitost]]></category>
		<category><![CDATA[Kjøttpølse]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pizzafyll]]></category>
		<category><![CDATA[rødløk]]></category>
		<category><![CDATA[Salatblanding]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sukker]]></category>
		<category><![CDATA[tomat]]></category>
		<category><![CDATA[tortillachips]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4171</guid>
		<description><![CDATA[4 Porsjoner Ingredienser: Pizzadeig: ½ pk gjær 2 dl lunkent vann 2 ss olivenolje 1 ts salt 350 g hvetemel Fyll: 200 g kjøttpølse 1 rødløk 2 store tomater 2oo g hvitost 1 pose med pizzafyll 1 håndfull tortillachips Hvitløksdressing: 2 dl crème fraiche 1 ss eddik 1 ts cayennepepper 1 hvitløksbåt 1 ts chilipepper [...]]]></description>
		<wfw:commentRss>http://krydder.org/2010/04/enkel-polsepizza/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pizza napoliana</title>
		<link>http://krydder.org/2010/04/pizza-napoliana/</link>
		<comments>http://krydder.org/2010/04/pizza-napoliana/#comments</comments>
		<pubDate>Thu, 01 Apr 2010 08:00:22 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Ost]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[cherry tomat]]></category>
		<category><![CDATA[Fersk Ruccula]]></category>
		<category><![CDATA[gjær]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[Mozzarella]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[pesto]]></category>
		<category><![CDATA[pizzadeig]]></category>
		<category><![CDATA[pizzafyll]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4154</guid>
		<description><![CDATA[4 Porsjoner Ingredienser: Pizzadeig: ½ pk gjær 2 dl lunkent vann 2 ss olivenolje 1 ts salt 350 g hvetemel Pizzafyll: 3 ss pesto 250 g mozzarella 500 g røde cherry tomater ½ ts salt ¼ ts pepper ½ pk ruccula Fremgangsmåte: I ovn ved 225°C i ca. 15 minutter. Rør deigen ut i det [...]]]></description>
		<wfw:commentRss>http://krydder.org/2010/04/pizza-napoliana/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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