October 20, 2001 [v101.n049]

• Frank re: browning of crusts
  • From: "gloria welniak" <gwelniak@chorus.net>
• Bierbrot
  • From: "Mona" <blueberry-dream@gmx.net>
• Pulla
  • From: "Mona" <blueberry-dream@gmx.net>
• Gebutterte Mohnsemmeln
  • From: "Mona" <blueberry-dream@gmx.net>
• Georgian Yeast-Cheese-Bread
  • From: "Mona" <blueberry-dream@gmx.net>
• Nussbrot
  • From: "Mona" <blueberry-dream@gmx.net>
• Laugenbrezeln
  • From: "Mona" <blueberry-dream@gmx.net>
• Old fashioned bread "pails"
  • From: "Margaret Cope" <mcope@connriver.net>
• Breadman TR845
  • From: "Jack Hill" <starb@argolink.net>
• Fres ground flour
  • From: BILLPOTE@aol.com
• Smell of yeast - for Max
  • From: Nifcon@aol.com
• starter, bags, bowls & brown crust
  • From: Lobo <lobo119@att.net>
• to make sourdough SOUR!
  • From: Lobo <lobo119@att.net>
• Re: bread storage bags
  • From: fred smith <fredex@fcshome.stoneham.ma.us>
• starter
  • From: Alan Woods <woods.1@osu.edu>
• RE; Crust Color and Steam
  • From: "Greg Carpenter" <bredhead@breadworks.com>
• More on Brown Crusts
  • From: Terry Vlossak <tvlossak@yahoo.com>