March 02, 2002 [v102.n009]

• more on the glossary of terms
  • From: Reggie Dwork <reggie@jeff-and-reggie.com>
• pizza dough (help?)
  • From: BethGann@aol.com
• Easy Pizza Dough
  • From: RCox45@aol.com
• Re: Digest bread-bakers.v102.n008
  • From: Brianjwoody@aol.com
• To SamC - commercial-type pizza dough
  • From: "Dulcey" <dulcey@mn.rr.com>
• Elusive English Muffin Recipe
  • From: "Frederick J. Krall" <fkrall@att.net>
• Pizza
  • From: Jeremy Olsonshelton <ftuba@sprintmail.com>
• Chewiness
  • From: Ellen Lee <leep@mkl.com>
• apricot bread
  • From: Lobo <lobo119@att.net>
• Re: Amazing Pizza Dough
  • From: "S&R Ash" <db1753@dragonbbs.com>
• conversion factors
  • From: Andie Paysinger <asenji@earthlink.net>
• Baking powder/baking soda - Ivana
  • From: "Cheryl " <toughred@interaccess.com>
• King Arthur store
  • From: Paige_Everhart@rge.com
• Re: Peter Reinhart's New York Deli Rye
  • From: "Mark Judman" <Mark_Judman@COLPAL.COM>
• Sourdough Books
  • From: "Greg Carpenter" <bredhead@breadworks.com>
• Julian's Five-Grain Bread
  • From: "Russell Fletcher" <gimplimp@effectnet.com>
• Inactive yeast
  • From: "Audrey & Bill" <2ofts@bigsky.net>
• Brotforms and Kolache dough
  • From: rls-1850@juno.com
• Cracked/Crushed Rye
  • From: "Jack Hill" <starb@wt.net>
• Pizza dough
  • From: LDavis47@aol.com
• Kenwood Breadmaker
  • From: "Joanne Elliot" <JELLIOT@LLGM.COM>