May 13, 2006 [v106.n020]

• sourdough
  • From: <j_r_quinton@sbcglobal.net>
• Whole Grain Quick Breads
  • From: mrolle@juno.com
• Re: big hole focaccia
  • From: RosesCakeBible@aol.com
• Re: Keeping shaped dough moist
  • From: Jonathan Kandell <jkandell@sysmatrix.net>
• Re: Keeping shaped dough moist
  • From: Dave Glaze <daveglaze@shaw.ca>
• Re: Whole Wheat Crackers
  • From: Dave Glaze <daveglaze@shaw.ca>
• Re: Keeping sourdough "crust" moist before baking
  • From: Debunix <debunix@well.com>
• Re: Whole wheat crackers
  • From: Debunix <debunix@well.com>
• digests added to archives
  • From: Jeff Dwork <jeff@jeff-and-reggie.com>