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  1. Free Desktop Computer
  2. Adding other ingredients
  3. Kneading, hydration, gluten content, and holes (coarsely-textured crumb)
  4. Re: Kneading, hydration, gluten content, and holes(coarsely-textured crumb)
  5. Roland hits a homer!
  6. Welcome to rec.food.sourdough!
  7. Re: Kneading, hydration, gluten content, andholes(coarsely-textured crumb)
  8. Item From the Business News
  9. OT Help! Anybody Ever Enter Contest?
  10. Newbie intro and questions
  11. rolls
  12. Lopsided loaves
  13. Ciabattalini
  14. WWW.BRUCEFOODS.COM NEWSLETTER VOLUME 1 ISSUE 1
  15. Source of Durham Wheatberries?
  16. rec.food.sourdough FAQ.Starter.Doctor
  17. rec.food.sourdough FAQ Questions and Answers
  18. rec.food.sourdough FAQ basicbread
  19. rec.food.sourdough FAQ Recipes (part 1 of 2)
  20. rec.food.sourdough FAQ Recipes (part 2 of 2)
  21. Huricane SD
  22. Welcome to rec.food.sourdough!
  23. re-rolls
  24. prize
  25. Ants in sourdough improve the quality !
  26. Home grinding question
  27. sourdough starter
  28. Welcome to rec.food.sourdough!
  29. Ways ro raise bread.
  30. PEEL
  31. An Apology......
  32. flattening
  33. La Cloche Problem
  34. Welcome to rec.food.sourdough!
  35. Minimalist Baking (pic)
  36. Starter from Blue Cheese?
  37. Re: Starter from Blue Cheese?
  38. rec.food.sourdough FAQ.Starter.Doctor
  39. rec.food.sourdough FAQ Questions and Answers
  40. rec.food.sourdough FAQ basicbread
  41. rec.food.sourdough FAQ Recipes (part 1 of 2)
  42. Welcome to rec.food.sourdough!
  43. Professional Bakers?
  44. ******ZIPPY IMAGES WARNING! WARNING!***********
  45. Today's loaves at zippy-i
  46. freezing unbaked rolls
  47. new at starters
  48. non-wheat desem bread 2
  49. Billowy Loaves - first attempt.
  50. Sourdough tastes like plastic ! ! ! ! !
  51. whole grain malt kernels?
  52. Searching for a Baking Pan
  53. Not all that sour
  54. is my rye starter typical?
  55. failed attempt
  56. Sourdough in SoCal
  57. Welcome to rec.food.sourdough!
  58. ? RE: home made starters
  59. rec.food.sourdough FAQ.Starter.Doctor
  60. rec.food.sourdough FAQ Questions and Answers
  61. rec.food.sourdough FAQ basicbread
  62. rec.food.sourdough FAQ Recipes (part 1 of 2)
  63. Welcome to rec.food.sourdough!
  64. politicizing sourdough??
  65. How do you sterilize flour?
  66. Exploding, dense loaves... but great tasting
  67. Pumpernickel recipe needed
  68. Best Home Base Work
  69. Why are these Bakers Catalog starters not self perpetuating?
  70. Pumpernickel in Los Angeles?
  71. Culture type for pumpernickel?
  72. Free sample PDF chapter about wheat flour.
  73. Welcome to rec.food.sourdough!
  74. champion grain mill???
  75. stickyness
  76. Welcome to rec.food.sourdough!
  77. Sourdough with honey,chocolate and pepper ???
  78. Starter stored on kitchen counter
  79. Less sour, more flavor?
  80. Less sour? more flavor?
  81. rec.food.sourdough FAQ.Starter.Doctor
  82. rec.food.sourdough FAQ Questions and Answers
  83. rec.food.sourdough FAQ Recipes (part 1 of 2)
  84. rec.food.sourdough FAQ basicbread
  85. Semi-newbie starter and sponge questions.
  86. Welcome to rec.food.sourdough!
  87. newbie
  88. Please send me your opinion about my project as placed on
  89. Glass, plastic
  90. Newbie
  91. Some Views (0/1)
  92. Pumpernickel recipe with quantities?
  93. San Francisco Sourdough
  94. A Day In The Country
  95. Focaccia
  96. Re: Focaccia
  97. sourdough cake
  98. Re: sourdough cake
  99. sourdough newbie questions
  100. Welcome to rec.food.sourdough!
  101. Re: A Day In The Country
  102. Online Marketing
  103. San Francisco Sourdough
  104. nothing groundbreaking, just a little photojournal
  105. Quarry Tiles
  106. Re: Retarding [Was: Re: nothing groundbreaking, just a littlephotojournal]
  107. Quarry Tiles
  108. Using intact grains
  109. Re: Extended Rise Gets Sour Bread
  110. Re: Using intact grains
  111. Sourdough Primer Link
  112. Re: Poll: how much personal time per loaf?
  113. Welcome to rec.food.sourdough!
  114. How does flour type affect culture?
  115. Have a French Christmas!
  116. Re: Quarry Tiles (Ellen)
  117. Using sugar to feed starter
  118. My new approachto sourdough like bread
  119. how to get a rise
  120. Broken-Oven Bread (w/link to photos)
  122. rye starter-help
  123. rec.food.sourdough FAQ.Starter.Doctor
  124. rec.food.sourdough FAQ Questions and Answers
  125. rec.food.sourdough FAQ basicbread
  126. rec.food.sourdough FAQ Recipes (part 1 of 2)
  127. Welcome to rec.food.sourdough!
  128. Dan Lepard's "spaced out" kneading method
  129. KitchenAid advice/consult needed
  130. First Attempt
  131. I put Potassiumcyanide into my sourdough !!!!
  132. totally sd panettone?
  133. Welcome to rec.food.sourdough!
  134. Poilane Bread- first attempt
  135. blobbing out instead of rising
  136. Pictures, as threatened, of Poilane loaf
  137. Rye Bread report w/pics
  138. Welcome to rec.food.sourdough!
  139. Sourdough Wheat/rye/corn Rustic Boules.
  140. Theory of Billowy Sourdough
  141. Ping: Saara
  142. Ping: Saara
  143. Carl's Starter newbie
  144. which of these accounts for my high rise?
  145. flat bread
  146. flat bread
  147. Welcome to rec.food.sourdough!
  148. help
  149. Wayne's Brown-Crown pan bread
  150. Schlotzsky Starter?
  151. Dead Starter
  152. Black Liquid on Top
  153. Black Liquid on Top
  154. OT; the UN
  155. soft crust problem
  156. rec.food.sourdough FAQ.Starter.Doctor
  157. rec.food.sourdough FAQ Questions and Answers
  158. rec.food.sourdough FAQ basicbread
  159. rec.food.sourdough FAQ Recipes (part 1 of 2)
  160. different starters
  161. why through away part of the starter
  162. Online Discount Groceries Delivered to your door
  163. Dough not rising...why?
  164. Dough not rising...why?
  165. Welcome to rec.food.sourdough!
  166. same starter different sour
  167. same starter different sour
  168. starter newbie...
  169. starter newbie...
  170. Looking for a Rosetta stamp or cutter (Rosetta Bread)
  171. Bread variations
  172. Bread variations
  173. Welcome to rec.food.sourdough!
  174. Welcome to rec.food.sourdough!
  175. Ping Saara
  176. yes I'm baking
  177. Another Newbie
  178. my first attempt for a starter
  179. Cutting corners again?
  180. Cutting corners again?
  181. New starter not sour
  182. Starter not sour
  183. Starter not sour
  184. Starter Amount
  185. Starter Amount
  186. Sourdouigh biscuits, low sodium?
  187. Sourdouigh biscuits, low sodium?
  188. Zelt's Greenstein Rye?
  189. Zelt's Greenstein Rye?
  190. Re: Sourdouigh biscuits, low sodium? thanks.
  191. Sourdough Loaf (Second Attempt)
  192. Welcome to rec.food.sourdough!
  193. Welcome to rec.food.sourdough!
  194. Re: Rye Bread Questions
  195. Vital Wheat Gluten??
  196. Vital Wheat Gluten??
  197. rec.food.sourdough FAQ.Starter.Doctor
  198. rec.food.sourdough FAQ Questions and Answers
  199. rec.food.sourdough FAQ basicbread
  200. rec.food.sourdough FAQ Recipes (part 1 of 2)
  201. REQ: Natural yeast compatibility with commercial one.
  202. REQ: Natural yeast compatibility with commercial one.
  203. Oregon Trail Starter Experience
  204. Oregon Trail Starter Experience
  205. Is it Dead?
  206. Is it Dead?
  207. new photos
  208. new photos
  209. Welcome to rec.food.sourdough!
  210. Welcome to rec.food.sourdough!
  211. Re: SD pizza
  212. Question on Carls Starter
  213. Sourdough Oatmeal Bread
  214. Nursing Manuel's Rye Starter
  215. Re: Attn: Darrell Greenwood Grade 8 Science Project
  216. Welcome to rec.food.sourdough!
  217. Bread photos
  218. Yeast in Recipes
  219. Yeast in recipes
  220. not sour sourdough
  221. Really Sticky dough
  222. [Newbie] Acetone smell -- normal?
  223. Proofing Box
  224. rising problem
  225. Welcome to rec.food.sourdough!
  226. Welcome to rec.food.sourdough!
  227. RFS Recipe Question
  228. Purchasing SD starter in Australia
  229. Using odor as a guidepost
  230. Fw: non grain bread
  231. Fw: Using odor as a guidepost
  232. Cook's Illustrated
  233. help
  234. Fleishmann's Sourdough Starter
  235. Fleishmann's Sourdough
  236. newbie/ whole wheat sourdough bread
  237. Malted Barley flour
  238. Ingredient quality was Purchasing SD starter in Australia
  239. Re: Ingredient quality was Purchasing SD starter in Australia
  240. Did this group disappear?
  241. rec.food.sourdough FAQ.Starter.Doctor
  242. rec.food.sourdough FAQ.Starter.Doctor
  243. rec.food.sourdough FAQ Questions and Answers
  244. rec.food.sourdough FAQ basicbread
  245. Welcome to rec.food.sourdough!
  246. rec.food.sourdough FAQ Recipes (part 1 of 2)
  247. rec.food.sourdough FAQ Recipes (part 1 of 2)
  248. rec.food.sourdough FAQ basicbread
  249. Overproofing
  250. Overproofing