March 10, 2002 [v102.n010]

• Starter question
  • From: Gene Haldas <haldas@nettally.com>
• Pizza toppings
  • From: "Jeanette or Norbert Jacobs" <jacobs@devtex.net>
• instruction manual
  • From: "Brad Burkhart" <jhawk@socket.net>
• Rye with Milk Sour and Gold Medal Rye Dictionary
  • From: Jessica Weissman <jweissmn@his.com>
• Friendship Bread
  • From: "joel Goodman" <joel@metalogica.com>
• English Muffins
  • From: "Jerry Ulett" <jerryulett@hotmail.com>
• Cracked Rye
  • From: "Jerry Ulett" <jerryulett@hotmail.com>
• whole grain bread
  • From: "Boronkay, Cathi" <CBoronka@dvc.edu>
• Pizza Hut
  • From: Lobo <lobo119@att.net>
• Re: Errors in Jewish Style Breads and Remenicing
  • From: ehgf@mindspring.com
• Re: Digest bread-bakers.v102.n009
  • From: "Ed Dalton" <edsniche@snet.net>
• Oh no! Travelling Bread Maching
  • From: Dave & Catherine <david.atkinson5@sympatico.ca>
• Maltcob flour source?
  • From: jkheb@attbi.com
• Re: Cracked/Crushed Rye
  • From: "Larry Geller" <lgeller@igc.org>