November 08, 2003 [v103.n048]

• Baker's percentages
  • From: RosesCakeBible@aol.com
• Clear flour - an approximation - for Steven Leof
  • From: Nifcon@aol.com
• Re: the feel of dough
  • From: JColCLEFA@aol.com
• Stout and Oat Bread - a question for Randy.
  • From: Nifcon@aol.com
• Re "Pain L 'Americain"
  • From: "Rich Halbert" <rvh@inteliport.com>
• Steven Leof - minimum protein levels
  • From: Nifcon@aol.com
• berries
  • From: Gonzo White <gonzow@prodigy.net.mx>
• Ed - Shaping baguettes without flour
  • From: Nifcon@aol.com
• Pizza Book
  • From: "Nora Brown" <nora-brown@sbcglobal.net>
• cinnamon pellets
  • From: Christopher <cburnett@shaw.ca>
• RE: Clear flour AND November is National Bread Month
  • From: Roxanne Rieske <rokzane@comcast.net>
• RE: Pesky flours and the baguette
  • From: "Allen Cohn" <allen@cohnzone.com>
• English bread baker
  • From: Dave Crissman <davecrissman@yahoo.com>
• Clear flour
  • From: "Steven Leof" <sleof.sln25@london.edu>
• Wonderful Whole Wheat Bread!
  • From: RCannetoAL@aol.com
• My Mother's Bread
  • From: "Kenneth McMurtrey" <kdlam@netdoor.com>
• Shelf Life of flour?
  • From: "Raymond Kenyon" <thekenyons@mindspring.com>