October 23, 2006 [v106.n042]

• Breakfast in Paris
  • From: "Steven Leof" <sleof.sln25@london.edu>
• Re: whole white wheat flour
  • From: debunix <debunix@well.com>
• Want more open texture
  • From: Stephen Remer <stephen_remer@yahoo.com>
• Re: Montana wheat bread
  • From: Linda C <chasebusiness@sbcglobal.net>
• White whole wheat flour
  • From: "Paul and Ruth Provance" <prmtprovance@erols.com>
• White wheat flour
  • From: Haack Carolyn <haacknjack@sbcglobal.net>
• Re: Softer Sourduogh Crust
  • From: John Embleton <j.embleton@clear.net.nz>
• Sprouted Grain Flax Bread
  • From: "Gerald Ulett" <tusko45@hotmail.com>
• Industry 'stone' baking
  • From: "Mary Fisher" <mary.fisher@zetnet.co.uk>
• Proofing Box...
  • From: "John Mulholland" <john.mulholland@gmail.com>
• address checking
  • From: Jeff Dwork <jeff@jeff-and-reggie.com>