August 04, 2003 [v103.n033]

• Re: Flour - is every bag the same?
  • From: "Barda" <Barda@arkansas.net>
• Mixing dough: another tall tale?
  • From: Ed Okie <okie@digital.net>
• Wheat-less in Seattle (okay . . DENVER!)
  • From: "Glenn" <rockymtn@mesanetworks.net>
• starter for sourdough potato bread?
  • From: jhon J Boggs <bojobo2000@yahoo.com>
• Re: Flour - is every bag the same?
  • From: fred smith <fredex@fcshome.stoneham.ma.us>
• Kenwood contact info and success story
  • From: Dan Erwin <derwin@uiuc.edu>
• Finding Harvest King FLour
  • From: "renzo_ri" <renzo_ri@cox.net>
• Consistent results with homemade bread flour and Giustos
  • From: Anita Burns <shanti3@gte.net>
• Re: difference in flours
  • From: ASager9078@aol.com
• Tomato Bread recipe credit
  • From: Jeff Dwork <jeff@jeff-and-reggie.com>
• Re: about flour quality
  • From: Honey <deshawk@yahoo.com>
• Mixer decision
  • From: Mike <mikes_room@yahoo.com>
• Italian Pizza Flour
  • From: Lorna Campbell <LCampbell@ecosse.net>
• Re: Dough conditioners
  • From: "Susannah Ayres-Thomas" <sthomas3@wi.rr.com>
• sourdough starter
  • From: FREDERICKA COHEN <cohenfs@prodigy.net>
• Sour milk and bread
  • From: "Kenneth R. Buser" <krb@nccw.net>