February 11, 2007 [v107.n005]

• Old dough and No Knead
  • From: <saria@charter.net>
• Re: bakeries in France
  • From: Edmund Sears <ehsears@ncia.net>
• sour dough starter addition
  • From: "IndianaBob" <rbalzy@netnitco.net>
• no-knead scone
  • From: Haack Carolyn <haacknjack@sbcglobal.net>
• how to retain moisture in bread
  • From: "Chef Jon" <chefjonms@verizon.net>
• re: no-knead pan size?
  • From: brian pink <brianpink@gmail.com>
• Another Yeasty Issue
  • From: David A Barrett <Dave.Barrett@lawpro.ca>
• Yeasty Issues
  • From: Tarheel_Boy@webtv.net (Tarheel Boy)
• yeast and James Beard
  • From: "joyce erlitz" <recipesalmostunlimited@hotmail.com>
• French bakeries
  • From: TeresaG715@aol.com
• Re: no-knead baking temperature
  • From: Judi9826@aol.com
• re: no-knead pan size?
  • From: lobo <lobo119@bresnan.net>
• Salt & Yeast:
  • From: Gloria J Martin <ggmartin2@juno.com>
• No Knead Questions
  • From: "E.B. Wilson" <ebi@cape.com>
• No Knead Bread Why?
  • From: ljrsphb@comcast.net
• No Knead Bread
  • From: ejpuglisi@locallink.net
• yeast
  • From: FREDERICKA COHEN <cohenfs@prodigy.net>