March 29, 2003 [v103.n016]

• Diabetic Recipe - Norwegian Nut Bread
  • From: Reggie Dwork <reggie@jeff-and-reggie.com>
• Bread Fest - Binghamton, NY
  • From: Jeff Dwork <jeff@jeff-and-reggie.com>
• Percentage system, working fine.
  • From: David <fiannor@wt.net>
• Re: ww vs. white flour
  • From: "Elizabeth" <griffa@labyrinth.net>
• Cleaning oven
  • From: "Margaret G. Cope" <mcope@surfglobal.net>
• Re: Flour Question
  • From: "Mike Avery" <mavery@mail.otherwhen.com>
• Re: active dry yeast
  • From: "Mike Avery" <mavery@mail.otherwhen.com>
• Sourdough Mix
  • From: "JJ" <dibranchia@earthlink.net>
• Masonry bake oven use
  • From: The Lawrences <oldschoolhouse@sympatico.ca>
• 40% off: "The Bread Baker's Apprentice : Mastering the Art of
  • From: "becfrey" <becfrey@hotmail.com>
• Re: Kitchen Aid mixer
  • From: Judi9826@aol.com
• Glass vs Plastic
  • From: "Bob" <rbaker@vfr.net>
• A BIG THANK YOU and comment on tiles.
  • From: lfc@juno.com
• durum flour vs. semolina flour
  • From: David C Markham <markham@csinternet.net>
• Italian Filone
  • From: Chuck Rossi <chuckr@usa.net>
• recipe request
  • From: Reggie Dwork <reggie@jeff-and-reggie.com>