March 24, 2003 [v103.n015]

• Thank You, pizza testers
  • From: "s.reinhart" <s.reinhart@prodigy.net>
• Scales
  • From: David <fiannor@wt.net>
• Baker's Percentages
  • From: "Peter and Susan Reinhart" <S.REINHART@prodigy.net>
• lecithin vs eggs
  • From: "Bev C" <sinkcar@prodigy.net>
• Flour question
  • From: Jhawkblu@aol.com
• Head cheese pans
  • From: Susan MacDonald <susanmacd@shaw.ca>
• Re: baking stone
  • From: "Mike Avery" <mavery@mail.otherwhen.com>
• Re: KitchenAid vs. Breadmakers
  • From: "Mike Avery" <mavery@mail.otherwhen.com>
• Whole wheat and low-sugar bread recipes???
  • From: "Mike Avery" <mavery@mail.otherwhen.com>
• diabetics and flour
  • From: Reggie Dwork <reggie@jeff-and-reggie.com>
• I am new to The list
  • From: Wellnessmommy@aol.com
• need help
  • From: Reggie Dwork <reggie@jeff-and-reggie.com>
• Oven Tile Information
  • From: "Jerry Ulett" <jerryulett@hotmail.com>
• Make your home oven into a hearth oven
  • From: "MICHAEL J DIXON" <1dixonmi@msn.com>
• fictional, fractional or frivolous ounces
  • From: Ed Okie <okie@digital.net>
• responses to baking stone request
  • From: FREDERICKA COHEN <cohenfs@prodigy.net>
• active dry yeast
  • From: FREDERICKA COHEN <cohenfs@prodigy.net>