March 13, 2005 [v105.n011-12]

• re:Italian 00 Flour
  • From: mbauman@att.net
• Re: Need baking stone lessons
  • From: Dave Glaze <daveglaze@shaw.ca>
• Baking Stones and Milk
  • From: Maggie Glezer <glezer@mindspring.com>
• French flour in the UK
  • From: Diane Purkiss <purkiss@purkiss.demon.co.uk>
• Adding Gluten to Flour
  • From: David A Barrett <Dave.Barrett@lawpro.ca>
• baking stone
  • From: Mary Stackhouse <marystackhouse@shimgumdo.org>
• 00 Flour
  • From: "Gerald Ulett" <tusko45@hotmail.com>
• Re: Gluten measurements
  • From: "Steve Cabito" <steve@cvn.com>
• Italian 00 Flour A recipe and a source
  • From: "Marcy Goldman" <editors@betterbaking.com>
• Re: Need baking stone lessons
  • From: Werner Gansz <wwgansz@madriver.com>
• RE: baking stone lessons
  • From: "Debbie Rogers" <drogers218@hotmail.com>
• Re: preheat time
  • From: Tarheel_Boy@webtv.net (Skallywagg Forever)
• Italian 00 Flour
  • From: Tarheel_Boy@webtv.net (Skallywagg Forever)
• Fredericka: Baking Stone Lesson
  • From: Popthebaker@aol.com
• Re: Martha Stewart mag whole grain oat bread
  • From: RosesCakeBible@aol.com
• A True Sour(dough) Rye from Scratch
  • From: Werner Gansz <wwgansz@madriver.com>
• fluffy whole wheat sourdough bread
  • From: lobo <lobo119@bresnan.net>
• Convection Ovens
  • From: "Marilee Evans" <mfevans@myrealbox.com>
• Report from Paris
  • From: "Allen Cohn" <allen@cohnzone.com>
• Re: fluffy whole wheat sourdough bread
  • From: "Jonathan Kandell" <jkandell@sysmatrix.net>
• Maggie Glezer challah
  • From: FREDERICKA COHEN <cohenfs@prodigy.net>