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  1. Mixer question
  2. Creating a Sourdough Starter...
  3. rye bread with malt?
  4. Mixing machine advice
  5. Update on grinding wheat (and corn)
  6. another newbie question
  7. Stone vs Pan on Stone
  8. Wen Software Easy Recipe Deluxe
  9. Samartha - Using old bread...?
  10. pendleton mills power flour
  11. Welcome to rec.food.sourdough!
  12. "Another Newbie" has First Success
  13. Starter smells like paint thinners
  14. San Francisco Sourdough starter
  15. Ping Janet Bostwick
  16. History of discovery of SF starter microorganisms
  17. Natural Starter Experiment
  18. kneading 100% rye dough?
  19. The Troll
  20. Ed Wood's "Classic Sourdough"
  21. What Do You Do With Extra Starter?
  22. Samartha's Web Site
  23. Starter Request
  24. Newbe wheat bread question
  25. trolliing in r.f.s - was: Reluctant Sourdough Starter
  26. Russian starter
  27. The P.N.Q.
  28. Cloche SD - Photos
  29. noisy starter?
  30. Selective replying
  31. Reluctant Sourdough Starter
  32. Add in's
  33. Round Two: Robert vs. SourDough Bread
  34. Whole-grain starter
  35. Twenty Four Hour Sourdough
  36. vibration and rising
  37. Another Newbie Needs Some Help
  38. first try at rye sourdough
  39. Another Question
  40. Friends of Carl Starter and Liquid Starter
  41. Samartha's Web Site
  42. Relationship of kneading to crumb profile.
  43. Reluctant Sourdough Starter
  44. newbie question
  45. Ol' BBQ Bob Does Authentic Genuine Sourdough Starter
  46. newbie question
  47. First Tasty Flop :-)
  48. At the Risk of............
  49. Need help making a hard crust.
  50. Help with dead liquid starter needed!
  51. When to fridge the starter?
  52. Sourdough lives!
  53. Need help making a hard crust.
  54. the punch down (or lack thereof)
  55. Current Issues Article Archive
  56. reconstituting mailed starter
  57. Try this website . . .
  58. Can I use sourdough dough to bake pies?
  59. Sourdough biscuits
  60. Where to buy wheat in bulk?
  61. Chewy French Baguette
  62. Chewy French Baguette
  63. Rising??
  64. Polish rye
  65. Polish rye
  66. thermometers
  67. green spots
  68. UK People
  69. NEW PERSON ALERT ( :- o )
  70. U-organism propagation
  71. Join my email support group for gourmet dieters
  72. Corn for grinding?
  73. Odor
  74. Odor
  75. New Starter Odor
  76. New Starter Odor
  77. worms in my food
  78. Speeding up the process of getting the starter ready
  79. Thick, hard crust, is it really a good thing?
  80. Reliable baking stone for home use
  81. Starters; Volume v. Weight
  82. altitude and humidity
  83. altitude and humidity
  84. rec.food.sourdough.rye
  85. Thick, hard crust, is it really a good thing?
  86. Reliable baking stone for home use
  87. Pink Starter
  88. aging and white whole wheat
  89. Offer: Starter in Western suburbs of Chicago
  90. A question about temperatures
  91. Need a start in Omaha, NE
  92. starter
  93. starter
  94. starter
  95. herb bread
  96. question on grain mills...
  97. starter
  98. starter
  99. starter
  100. question on grain mills...
  101. FAQ and recipes
  102. starter
  103. starter
  104. They're all gone!!!
  105. Fist Batch Of Sourdough Bricks
  106. Fist Batch Of Sourdough Bricks
  107. How much are cultures affected by different climates?
  108. How much are cultures affected by different climates?
  109. How much are cultures affected by different climates?
  110. Sourdough starter vs. kombucha culture
  111. Mixing machine advice
  112. New to this
  113. New to this
  114. Better flavor in the morning?
  115. Better flavor in the morning?
  116. instant hooch?
  117. instant hooch?
  118. Smell of the starter
  119. Ok, one more question and I'll quit bothering you guys.
  120. grain mill details...
  121. Ok, one more question and I'll quit bothering you guys.
  122. Ok, one more question and I'll quit bothering you guys.
  123. Ok, one more question and I'll quit bothering you guys.
  124. Ok, one more question and I'll quit bothering you guys.
  125. . . . and a starter question
  126. How do you know if you caught Fleischmann's yeast by mistake?
  127. Not wasting starter (was: instant hooch?)
  128. Starter "conversion" question
  129. Poll: how much personal time per loaf?
  130. Dough mixing & kneading bowl I found
  131. Can I use rolled oats to feed my starter ?
  132. instant hooch?
  133. Three stage (was Re: My version of Poilâne...)
  134. German ryes
  135. instant hooch?
  136. instant hooch?
  137. instant hooch?
  138. German ryes
  139. sourdough bread using rice flour?
  140. High-Altitude Sourdoughs?
  141. High-Altitude Sourdoughs?
  142. My version of Poilâne...
  143. Starter Question
  144. Starter Question
  145. Starter Question
  146. Question: #1, stone/tile usage
  147. Question: #5, what to do when overproofing strikes...
  148. Starter Question
  149. Starter Question
  150. OK, now I understand
  151. whole wheat does not rise as well?
  152. question on grain mills...
  153. Spiral vs. Vertical/Planetary
  154. Simple vs. complicated SD bread
  155. Buying flour in bulk
  156. Spiral vs. Vertical/Planetary
  157. Spiral vs. Vertical/Planetary
  158. Question: #3, the 3-step method
  159. Question: #1, stone/tile usage
  160. Question: #3, the 3-step method
  161. Question: #4, to Coupe or not
  162. Question: #2, retarding results
  163. Question: #1, stone/tile usage
  164. question about kneading
  165. A couple questions
  166. A couple questions
  167. Bugs in my flour
  168. Bugs in my flour
  169. Prairie Gold
  170. Evolution?
  171. Evolution?
  172. HELP-remove from mailing list
  173. My bread
  174. Recommended baking website
  175. My sourdough report
  176. Starter at last
  177. High Hydrations
  178. www.eggless.com
  179. Country Loaf
  180. Basket case
  181. Basket case
  182. Survey participants wanted (App0721)
  183. (machine) Bread rises up the border of the pot
  184. ISO Sourdough crumpet recipe!
  185. Help me modify a recipe for fermentation
  186. munching on raw sourdough batter??
  187. Death By Sourdough
  188. Proofing Box
  189. Proofing Box - ProofBox.JPG (0/1)
  190. starter and eggs in pancakes
  191. Carl's Starter -> smells like "blue cheese"
  192. Long skinny big-holey bread
  193. Carl's Starter -> smells like "blue cheese"
  194. Long skinny big-holey bread
  195. Long skinny big-holey bread
  196. Long skinny big-holey bread
  197. Long skinny big-holey bread
  198. Long skinny big-holey bread
  199. Long skinny big-holey bread
  200. Long skinny big-holey bread
  201. Long skinny big-holey bread
  202. Long skinny big-holey bread
  203. Long skinny big-holey bread
  204. Long skinny big-holey bread
  205. Long skinny big-holey bread
  206. Long skinny big-holey bread
  207. Long skinny big-holey bread
  208. Long skinny big-holey bread
  209. Long skinny big-holey bread
  210. Ready for a laugh?
  211. My bread
  212. Long skinny big-holey bread
  213. starter and eggs in pancakes
  214. Ready for a laugh?
  215. Ready for a laugh?
  216. Ready for a laugh?
  217. Long skinny big-holey bread
  218. Re. Sour Sourdough bread
  219. Sour Sourdough Bread
  220. Sour Sourdough Bread
  221. Sourdough ciabatta: soft vs. hard crust
  222. Overnight Sourdough
  223. Overnight Sourdough
  224. Overnight Sourdough
  225. Overnight Sourdough
  226. Overnight Sourdough
  227. Overnight Sourdough
  228. "shopbought" style bread
  229. King Arthur bread storage bags
  230. Overnight Sourdough
  231. Overnight Sourdough
  232. "shopbought" style bread
  233. "shopbought" style bread
  234. "shopbought" style bread
  235. Opinion needed on Sourdough bread
  236. Opinion needed on Sourdough bread
  237. Suggested form for reporting personal results
  238. Proofing doughs in the summer heat
  239. JSH: I've smoked MORE crack
  240. Sour Sourdough Bread
  241. Back again...
  242. Question about salt
  243. Question about salt
  244. Nasty Starter in Toronto
  245. Proofing doughs in the summer heat
  246. Supplies in the UK
  247. My version of Poilâne...
  248. Proofing doughs in the summer heat
  249. Sourdough with WW
  250. Sourdough with WW