June 02, 2002 [v102.n023]

• wood-fired ovens and classes
  • From: Reggie Dwork <reggie@jeff-and-reggie.com>
• Re:reduced-bran whole wheat
  • From: Nifcon@aol.com
• artisan breads
  • From: Sue Hermosillo <sueherm@pacbell.net>
• A very old French bread recipe
  • From: Andie Paysinger <asenji@earthlink.net>
• malt answer
  • From: Bszim@aol.com
• Crusty Bread with Large Random Holes in Crumb
  • From: "Shauna S. Roberts" <ShaunaRoberts@nasw.org>
• RE: What is MALT?
  • From: "Susannah Ayres-Thomas" <sthomas3@wi.rr.com>
• breads for gift giving
  • From: "Gardner, Meryl" <gardnerm@be.udel.edu>
• Source For Malt
  • From: "Frederick J. Krall" <fkrall@att.net>
• Re: Kitchen Aid mixers
  • From: "Mike Avery" <mavery@mail.otherwhen.com>
• Potato Flakes for Flour?
  • From: "Maija Dixon" <mdixon@frontiernet.net>
• Schuttelbrot Bread
  • From: "Dick Carlton" <carlton@wave.net>