February 01, 2003 [v103.n006]

• Bread with hop yeast
  • From: "Silke Hartmann" <silke@kavenga.com>
• bread making
  • From: "thelma gunter" <gunterw@ebtech.net>
• dough risers
  • From: Rootbeercake@aol.com
• Coupe de la Boulangerie: The Best Bread in the World
  • From: Reggie Dwork <reggie@jeff-and-reggie.com>
• units of measurement
  • From: Carolyn Schaffner <drsnooks@buffnet.net>
• Knives
  • From: Carolyn Schaffner <drsnooks@buffnet.net>
• Re: salt sticks
  • From: DRogers248@aol.com
• FW: Flour in the UK
  • From: "Steven Leof" <leof@compuserve.com>
• Pain a la ancienne--as originally shown to me
  • From: "s.reinhart" <s.reinhart@prodigy.net>
• Flour in the UK
  • From: "Herman Reinhart" <reinhart@bigvalley.net>
• A comment on SAF yeast
  • From: Mary <smile@iwvisp.com>
• Crumpets Recipe
  • From: "Jazzbell" <jazzbell@coralwave.com>
• Pasta in the bread machine
  • From: "Joyce Bennis" <Joyce@Beedie.com>
• Pain a L'ancienne
  • From: uma iyer <uma_iyer2001@yahoo.com>
• proof boxes
  • From: DCEgelston@aol.com
• Re: Baking in a gas oven
  • From: "Deb Strong-Napple" <debdesigns@hotmail.com>
• Re: Pain a L'ancienne
  • From: "David A Barrett" <Dave.Barrett@lawpro.ca>
• RE: 7 grain or 10 grain breads
  • From: "Givens, Debee" <DebeeG@npuc.org>
• German breads
  • From: Sandy <sandykrause@comcast.net>