Date: Sat, 30 Mar 2002 00:26:29 -0700 (MST)

-------------- BEGIN bread-bakers.v102.n014 --------------

    001 - Judith Barnett <pooh4jvn@ - lecithin
    002 - Roselevyb@aol.com         - lecithin
    003 - EVELYNJEPSON@aol.com      - Bug Problem - namely Weevils
    004 - "S&R Ash" <db1753@dragonb - Starters for Bread
    005 - "Jerry Ulett" <jerryulett - Microwave Bread Baking
    006 - "Richard L Walker" <rlwal - Re: Sourdough starters
    007 - Frances Feeter <momfeet@m - English  muffins and pizza
    008 - "Andreas Wagner" <Andreas - Pizza toppings
    009 - "Ann Hunter" <crzymom@rai - gluten flour
    010 - Lobo <lobo119@att.net>    - sourdough
    011 - "Pedro S. Arellano III" < - Re: Starters and Evolution
    012 - "Greg Carpenter" <bredhea - Sourdough evolution
    013 - MMcclusk@aol.com          - onion bread
    014 - Tamera Yoakum <TameraY@gc - sourdough starter recipe
    015 - "Joni Repasch" <jrepasch@ - Sally Lunn
    016 - "Joni Repasch" <jrepasch@ - For Helen re  Maltcob flour source
    017 - rls-1850@juno.com         - whole wheat bread
    018 - "Margaret G. Cope" <mcope - English Muffins.
    019 - Pat Robb <pat_robb@pacbel - Hearthkit

--------------- MESSAGE bread-bakers.v102.n014.1 ---------------

From: Judith Barnett <pooh4jvn@pacbell.net>
Subject: lecithin
Date: Sat, 23 Mar 2002 07:05:14 -0800


When you use lecithin, depending on the amount of flour, do you add it 
along with the oil or shortening or does it replace the oil?
Judith
Judith Barnett
pooh4jvn@pacbell.net
http://www.pbase.com/pooh4jvn/galleries



--------------- MESSAGE bread-bakers.v102.n014.2 ---------------

From: Roselevyb@aol.com
Subject: lecithin
Date: Sat, 23 Mar 2002 11:30:13 EST


Re the lecithin question:  King Arthur catalogue has dried lecithin that is 
much easier to use than the liquid.  Keep it refrigerated as all lecithin 
can get rancid and give a horrible taste to the bread!
P.S. I'm really enjoying the sourdough starter controversy!
Rose Levy Beranbaum
future author of "Rose's Bread Bible" Fall of 2003 



--------------- MESSAGE bread-bakers.v102.n014.3 ---------------

From: EVELYNJEPSON@aol.com
Subject: Bug Problem - namely Weevils
Date: Sat, 23 Mar 2002 11:45:16 EST


I found a great solution for that. Bay Leaves. Just put one whole bay leaf 
in with your flour. No Weevils, they hate Bay Leaf. I had no bugs, then got 
an onslaught. Now I have one drawer I keep my flours in. I tape leaves on 
the sides and bottom of my drawer, and in the flour, and NO MORE BUGS.
evelynjepson@aol.com 



--------------- MESSAGE bread-bakers.v102.n014.4 ---------------

From: "S&R Ash" <db1753@dragonbbs.com>
Subject: Starters for Bread
Date: Sat, 23 Mar 2002 12:06:30 -0500


It was interesting to read all the postings about starters and the history 
of them. Ed Daltons post really made me smile. I have friends who worry so 
over keeping an old starter going and have a nervous breakdown if they 
think they are dying. After I was married I was given the Friendship 
starter, and another starter for Sourdough breads. I nearly had a breakdown 
trying to give that stuff away as it multiplied so quickly I couldn't keep 
up with it. Also we were military and how do you move starters from base to 
base, and pillar to post. One day I completely lost it and threw it all out 
back of the house.  TOO Much trouble! I felt better almost immediately.

I have a Sourdough Bread I make from a recipe book called "Four In One 
Cookbook Collection" by Betty Crocker. I use the starter for the recipe, 
and after I am done throw out all the left over mess. My nerves couldn't 
deal with it all.
I have wonderful bread everytime and no worries. <grin> If I think I am 
going to make several loaves in a few weeks I do keep it going until we are 
done. Then throw it out. (I never liked a sour taste anyway.)
SEA
P.S. I will send a little story about my Grandma and her starter as a new 
bride if its okay to share a story here that is true.



--------------- MESSAGE bread-bakers.v102.n014.5 ---------------

From: "Jerry Ulett" <jerryulett@hotmail.com>
Subject: Microwave Bread Baking
Date: Sat, 23 Mar 2002 09:58:39 -0800


A recent posting was the Beard recipe for English Muffin Bread baked in a 
microwave. I love the Rick Krall recipe for Authentic English Muffins and 
may not try the Beard recipe for the bread, but I am curious. Is it o.k. to 
use a metal pan in a microwave oven?

Jerry Ulett

_________________________________________________________________
Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp.



--------------- MESSAGE bread-bakers.v102.n014.6 ---------------

From: "Richard L Walker" <rlwalker@granis.net>
Subject: Re: Sourdough starters
Date: Sat, 23 Mar 2002 12:02:17 -0600

 yeast is concerned, there is always the "strong" possibility of 
infection, contamination or whatever you want to call it.  When I made 
wine, sanitation was easy (a few Camden tablets).  When I made beer, 
sanitation was tough (dilute Clorox solution and rinse for everything it 
touched.)

The bread making standard for home starters is the flour / water / yeast 
mix in the refrigerator that gets refreshed every so often.  The procedure 
certainly leaves gaping holes for additional "growing things" to be 
introduced to the culture.  I've kept them for years using this process, 
but the final flavor did evolve from what I started with.

I'm wondering if anyone has attempted to keep their sourdough culture in 
liquid form as many home brewers do.  The procedure is straightforward, but 
the sanitization involved can be a pain.  It would certainly not allow for 
any new contaminants and future cultures should be the same as the original 
keeping the flavor of each loaf fairly consistent.

"Richard L Walker"<rlwalker2@cox.net>
Pensacola, FL 32504-7726 USA



--------------- MESSAGE bread-bakers.v102.n014.7 ---------------

From: Frances Feeter <momfeet@mobettah.net>
Subject: English  muffins and pizza
Date: Fri, 22 Mar 2002 13:59:33 -1000


Haven't tried Rick Krall's English muffins, but here's a simple one I like 
that gives a good muffin with those "nooks and crannies".  It's from the 
Sunset "Breads" book, and quick and easy to make.

ENGLISH MUFFINS

1 pkg active dry yeast
1 1/4 c. warm water (about 110 F)
1/2 t. baking soda
1 t. salt
3 1/2 to 4 cups bread flour
2 small egg whites

1. Sprinkle yeast over warm water in large bowl; set stand until foamy 
(about 5 min.).  Add baking soda, salt, and 2 cups of flour; beat until smooth.

2.  Beat egg whites until stiff, moist peaks form.  Fold into batter. With 
electric mixer or heavy spoon, beat in about 1 cup more flour, 1/4 cup at a 
time, until dough pulls away from sides of bowl in stretchy strands.  Turn 
out onto a well-floured board and knead until smooth and slightly springy - 
about 5minutes; dough should be soft and sticky.  (I did the kneading in 
the Kitchen Aid mixer with dough hook).  Place in greased bowl; turn over 
to grease top.  Cover with plastic wrap and let rise in warm place until 
doubled (about 1 hour).

3.  Punch down dough and knead briefly on lightly floured board to release 
air.  With floured rolling pin, roll dough 1/2 inch thick. Using a 3" round 
cookie cutter, cut out muffins and place slightly apart on a board lightly 
sprinkled with cornmeal; sprinkle muffins with more cornmeal.  reroll 
scraps and cut.  Cover lightly and let rise in warm place until almost 
doubled (about 45 min.).

4.  Heat a girddle or wide frying pan over medium heat.  When griddle is 
hot, grease lightly.  Cook muffins, 2 or 3 at a time, turning once, until 
muffins are golden brown on top and bottom and a skewer inserted in sides 
comes out clean (8 - 10 Min.).  Makes about 12 muffins.

*************************************************************

 From the same book is this pizza topping that is really good.  I just call 
it white pizza, but the book says:

Caramelized Onion and Goat Cheese topping

Cut 2 medium onions in half lengthwise; then slice crosswise 1/2" 
thick.  Heat 2 T. olive oil in a 8 to 10 inch frying pan over medium-low 
heat.  Add onions and cook, stirring ocasionally, until very soft (about 30 
minutes); set aside.

In small bowl, stir together 1 cup (about 8 oz.) goat cheese, 12 cup (about 
4 oz.) part-skim ricotta cheese, and 1/4 cup grated Parmesan 
cheese.  Crumble over partially baked crusts.  Top with onions. Sprinkle 
with 1 T minced fresh thyme or 2 t. dried thyme.

Frances Feeter



--------------- MESSAGE bread-bakers.v102.n014.8 ---------------

From: "Andreas Wagner" <Andreas.Wagner@wanadoo.fr>
Subject: Pizza toppings
Date: Sun, 24 Mar 2002 16:44:55 +0100


Every so often I manage to put my thoughts into e-mail, so here's some 
ideas on pizza toppings.

Our local pizzeria in a sleepy small town in the south of France makes 
beautful thin crust pizzas.  One of my favourite is "Campagnarde", with a 
topping of creme fraiche (no tomato sauce at all!), sauteed onions, lardons 
(sauted streaky bacon bits), cheese, a light sprinkling of thyme and a few 
black olives.  The other one is called "Chevrette" where you have a tomato 
sauce base, slices of goats cheese and olives - with that you get a little 
bottle of honey.  Down here they have a thing about eating goats cheese 
with a bit of honey, and it's quite delicious!

Thank you to all who post regularly, I enjoy reading it all very much!

Andreas
---------------------------------------------------------
For great holiday accommodation in the south of France
visit our website at http://www.midihideaways.com
---------------------------------------------------------



--------------- MESSAGE bread-bakers.v102.n014.9 ---------------

From: "Ann Hunter" <crzymom@rainierconnect.com>
Subject: gluten flour
Date: Sun, 24 Mar 2002 14:11:01 -0800


Hi, when I use gluten flour in my whole wheat breads I use 1 tablespoon 
gluten flour for every cup of whole wheat flour. :) Good luck with your bread.

Ann



--------------- MESSAGE bread-bakers.v102.n014.10 ---------------

From: Lobo <lobo119@att.net>
Subject: sourdough
Date: Sun, 24 Mar 2002 15:28:10 -0800


I don't care what they say .... I've carried a starter around the country 
and to Korea since 1974 or so and it's different and better than those I've 
been given or started.  It's always lively; it revives after months (one 
friend said a year) of sitting in the refrigerator.  I wouldn't swear that 
the taste is any different than some other strain, but it sure does work 
the best.



--------------- MESSAGE bread-bakers.v102.n014.11 ---------------

From: "Pedro S. Arellano III" <psa3@qwest.net>
Subject: Re: Starters and Evolution
Date: Sun, 24 Mar 2002 22:17:49 -0600


Sid Greaves asked about sourdough characteristics.

Books have been written on the subject of sourdough.  So I will not do the 
topic injustice by trying to explain it all with one post.  Thus I refer 
you to someone who knows better than I.

I don't know if you can find a better website than 
<http://www.nyx.net/~dgreenw/sourdoughfaqs.html> to learn about 
Sourdough.  They have a ton of info and links on that site, including the 
answer to your question.

And I have never seen a better book (for sourdough) than Ed Wood's, 
Sourdough from Antiquities.  Ed has a site where you can by his starters 
and order other goodies.  <http://www.sourdo.com/>  I have not tried his 
starters, but I have heard good things about them.  He explains the 
differences between the different starters he has.  I have been pretty 
lucky with sourdough.  I made a starter with plain Flour and water (maybe a 
little sugar, I don't remember).  Now I just feed it equal amounts of flour 
and water i.e. one-cup flour and one-cup water each time I use it or 2 Cups 
each, whatever.  Hope this helps.

Fellow Bread Fiend,
Pedro



--------------- MESSAGE bread-bakers.v102.n014.12 ---------------

From: "Greg Carpenter" <bredhead@breadworks.com>
Subject: Sourdough evolution
Date: Mon, 25 Mar 2002 12:39:05 -0500


Ed Dalton Wrote

<<So a starter can be no older than two weeks, interesting>>

It is possible to develop a culture that thrives at low temperature with 
infrequent refreshments, and these cultures may not change as quickly.  But 
change they will.

<<<So this whole San Francisco thing is a farce, different water, different 
flour, so the thing changes every two weeks and there is nothing they can 
do about it.  Some of those places claim their cultures are 150 years old. 
Your saying Sourdough Internatioal and others selling starters with claims 
of the starters being from days gone by are all bogus.  Even if they use 
lab conditions to propagate the starter, the starter they start with can 
only be two weeks old, they should be sued!>>>

Now let's keep a perspective here... (Litigation?!?)  I think it's very 
cool that people maintain these cultures for years and I believe it adds to 
the pleasure of baking.  There MAY even be some credibility to their claims 
of uniqueness, if done in a sterile environment, although I'd doubt that 
every culture these companies carry is on the same refreshment schedule and 
THIS, more than anything, will be the source of each culture's uniqueness.

I only think someone has crossed the line when they claim they are selling 
the same culture that the prospectors used or when they claim that a home 
baker will somehow be able to maintain the same culture that people are 
using in Cairo without the benefit of Cairo flour, Cairo water and Cairo 
weather.

<<<I know I'm glad to find this out.  I will throw all my starters away and 
start new ones since they will be the same anyway>>>

NOOOO!!!  Your starters are established.  Why waste time elaborating a new 
one every time you want to bake?  You've already done the work.  If you 
keep several, try refreshing each one differently to get different 
results.  For instance, refresh one with a higher ratio of water than the 
other (you will have to refresh it more frequently because it will be more 
active).  Keep one at a lower temperature than the others.  Let one go for 
longer than the others between refreshment. You will notice a vast difference.

The best thing anyone can do to maintain consistent performance in their 
starter is stick with a consistent refreshment schedule (same time, same 
temperature every time) and always use the same ingredients.  Different 
schedules produce different cultures.  Different temperatures (both ambient 
and ingredient) produce different cultures as well.  Mess around with these 
concepts.  Whatever you do, keep to a schedule.  This will allow you to see 
and control the many variables of sourdough starters.

It was said in a different post that the "air" theory is mostly 
insignificant to sourdough evolution.  I agree that ingredient choice and 
refreshment schedule are much more influential on a culture's evolution 
than the ambient organisms.  Unless you are brewing beer.

<<<Makes one wonder where all this symbiotic relationship crap came from to 
begin with.  I guess it is silly to think that one organism can supply 
something unique to another and that organism returns the favor by 
supplying something the other guy wants to the exclusion of others that 
want to get in on the good thing.>>>

Again, let's not misinterpret this.  A healthy culture relies symbiotic 
relationships, but they are dynamic.  The players are constantly changing.

Greg Carpenter
Petoskey, MI



--------------- MESSAGE bread-bakers.v102.n014.13 ---------------

From: MMcclusk@aol.com
Subject: onion bread
Date: Mon, 25 Mar 2002 13:56:34 EST


There was an onion bread on 3/23/02.   I made it and it was very 
good.  Before I could get it filed I lost the recipe.  I remember it called 
for 4 onions.

[[Editor's note:  It's now up on the web:
   <http://www.bread-bakers.com/archives/digests/v102n013.txt>
It's the last recipe in this digest.
--Reggie]]

MMcclusk@aol.com
Thanks!!! 



--------------- MESSAGE bread-bakers.v102.n014.14 ---------------

From: Tamera Yoakum <TameraY@gcmhmr.com>
Subject: sourdough starter recipe
Date: Tue, 26 Mar 2002 14:53:34 -0600


Hello,

I am looking for a recipe for a sourdough starter.  Does anyone have one to 
share?

Thanks
Tamera 



--------------- MESSAGE bread-bakers.v102.n014.15 ---------------

From: "Joni Repasch" <jrepasch@infi.net>
Subject: Sally Lunn
Date: Tue, 26 Mar 2002 17:19:23 -0400


I know I'm real late in responding to this request and someone else I'm 
sure has sent in a recipe but here is mine.
joni

JONI'S SALLY LUNN FOR ELECTRIC MIXERS

Time from start to finish: about 6 hours

1 qt bread flour (5 cups in humid weather)
3 large or 4 small eggs, separated
1/2 cup Crisco shorting and 1/2 cup butter (mixed & melted)
1 cup tepid milk
3 Tbsp sugar
2 tsp salt
2 1/4 tsp instant yeast
1/4 -1/2 cup lukewarm water

1. Weigh out 1 lb of flour & place in mixing bowl. Weigh out 4 more ounces 
of flour and place in another bowl; set aside. To the 1 lb of flour add the 
sugar and yeast. Mix well and set aside. Measure salt in separate 
container. Set aside.

2. Melt shortening and butter (NOT BUBBLY). Cool slightly (about 100 F) (I 
use microwave)

3. Heat the milk and water in separate containers (I use microwave)

4. Separate eggs; pour the egg whites into the electric mixing bowl and 
whip using the whipping attachment until soft peaks form. Pour into a small 
bowl and set aside.

5. Place the yolks into the mixing bowl and whip until foamy. Lower the 
speed to about 2 and add the melted and cooled shortening/ butter mixture. 
Add warm milk and about 1/4 cup warm water. Beat well. Switch to paddle 
attachment and at low speed add the 1 lb of flour about 1 cup at a time. 
Add the whipped egg yolks and the salt. Batter should be a little thicker 
than waffle batter, but much too slack to knead. If batter is too thin add 
some of the reserved flour; if too thick a little more of water.

6. Brush with melted butter, cover with plastic wrap and towel; set aside 
in warm place until it rises to double in size. About 3 hours. (Some 
recipes call for beating down the batter each hour).

7. Still using paddle attachment beat the batter for 5 full minutes at low 
speed. Pour into greased tube pan, cover with greased plastic wrap and a 
clean towel; let rise again (1-1/2 to 2 hours). Brush with melted butter 
just before baking.

8. Preheat oven to 325 F for 15 minutes.

9. Bake in moderate oven about 45 minutes. IMPORTANT: Start baking at 325 
F. When half done (22 minutes) INCREASE to 375 F and bake another 22 to 25 
minutes.

10. Allow baked bread to rest about 1/2 hour before serving. Serve warm 
with lots of butter.

PS. Good toasted.

NOTES:

This dough is too thin to knead. Nonetheless, it should be much thicker 
than cake batter. If more than 4 cups flour is required, add another cup 
slowly after all other ingredients have been incorporated. Blend well.

SOURCE: Revisions by Joni Repasch and adapted from Mrs Charles Lambeth, 
from: Old North State Cook Book, Charlotte, NC, and contributed to The 
Southern Cook Book, 1951, by Marion Brown. Inspired by Mary Jones Thompson 
(my paternal grandmother, Christiansburg, Virginia)

January 17, 2002

YIELD: 12-14 servings



--------------- MESSAGE bread-bakers.v102.n014.16 ---------------

From: "Joni Repasch" <jrepasch@infi.net>
Subject: For Helen re  Maltcob flour source
Date: Tue, 26 Mar 2002 19:48:10 -0400


Helen, I can't help you locate the maltcob flour but I do make a bread that 
is English called Granary Style Bread........It's oh, so delicious and I 
make it quite often.

Below is the recipe. Most of the unusual ingredients can be purchased from 
King Arthur Flour.
<http://www.kingarthurflour.com/>
telephone 1-800-827-6836 or 1-802-649-3881

Please note, the recipe is for making by hand but I'm sure you could make 
it in your bread machine with no trouble.

joni repasch


Granary Style Bread 3076*

2 cups water, hot from tap
1-2 tbsp Barley Malt Extract, treacle, molasses or honey,
1 cup Malted Wheat flakes
2 cups KA 100% White Whole Wheat Flour
1 scant Tbsp instant yeast
2 Tbsp melted butter or vegetable oil
2 tsp salt
1/2 tsp Diastatic Malt Powder (optional) OR 2 scant Tbsp Kathy G's Dough Magic
5 Tsp Vital Wheat Gluten
3-4 cups KA unbleached a-p flour

Measure the H20, sweetener, flakes & white wheat flour into a large bowl. 
Mix in the yeast and allow to work 15-20 minutes. Add the fat, salt, malt 
powder (if using) OR Kathy G's Dough Magic, Vital Wheat Gluten and 2 1/2 
cup all-purpose flour. Add more flour until the dough forms a shaggy mass. 
Turn onto a floured work surface and knead until it holds together. Let 
rest for several minutes. Knead for several more minutes. Place dough in a 
greased bowl, cover and let rise until doubled in bulk, 1 1/2 hours. Punch 
down, cut in half and shape to fit two greased 8 1/2 x 4 1/2" loaf pans. 
Let rise until about 3/4 risen. Bake in a preheated oven 350 F oven 35-40 
minutes, or until breads test done (190 F). Cool on rack, if you can wait 
that long.

YIELD: 2 Loaves

SOURCE: Fr: KA package of Malted Wheat Flakes

_____________

* KATHY G'S DOUGH MAGIC

1 cup lecithin granules
1 cup dried whey
4 Tbsp diastatic malt powder
1 Tbsp ginger
1 Tbsp powdered pectin (Sure-Jell)
1 Tbsp ascorbic acid (or Fruit Fresh)
1 Tbsp corn starch



--------------- MESSAGE bread-bakers.v102.n014.17 ---------------

From: rls-1850@juno.com
Subject: whole wheat bread
Date: Wed, 27 Mar 2002 16:53:31 -0600


Dawn was looking for a whole wheat sandwich bread, slightly sweet, that her 
white-bread-loving family will eat.  Hope this one fills the bill.  I can 
vouch for it, having made it several times.  The recipe first appeared in 
the April 1988 issue of _Country Living_ magazine, in an article by Rebecca 
Christian titled "A Boxful of Memories."

Ruthie's Perfect Wheat Bread

1 package active dry yeast
1 3/4 cups warm water
1/4 cup firmly packed light brown sugar
3 tablespoons vegetable oil
1 teaspoon salt
3 to 3 1/4 cups all-purpose flour
2 cups whole-wheat flour

In a large bowl, combine yeast, sugar, salt, whole-wheat flour, and 1 cup 
of the all-purpose flour.  Stir well.  Pour in the warm water and oil and 
stir well, about 100 strong strokes.  Stir in some of the remaining flour 
till dough leaves the sides of the bowl.  Turn out on a floured board and 
knead, one push at a time, about 10 minutes.  Butter the surface of the 
dough and return it to the bowl.  Let rise till double.  Punch dough down, 
let it rest 10 minutes, turn it out onto a lightly floured board, and cut 
it in half.  Shape each half into a loaf; place each loaf in a greased 8 
1/2 x 4 1/2-inch bread pan.  Let rise till double.  Bake at 375 F for 25 
minutes, then check.  If bread is browning too fast, cover loosely with 
aluminum foil.  Bake 20 more minutes.  Turn out on rack to cool.

[My note:  My old oven baked hot, so I adjusted accordingly.  You may need 
to, too.  Also, I copied this recipe onto a notecard and threw away the 
original article, so this recipe's wording is not exactly as published in 
the magazine.] 



--------------- MESSAGE bread-bakers.v102.n014.18 ---------------

From: "Margaret G. Cope" <mcope@connriver.net>
Subject: English Muffins.
Date: Fri, 29 Mar 2002 07:54:08 -0500


Rick Krall's March 2 recipe confuses me.  Four hour starter?  And then in 
the sponge he refers to overnight starter.  Am I missing something?  Which 
is it?  In the "Overnight Starter" he makes it and allows it to stand 4 
hours.  "overnight"to me means about 8-9 hours.  Also in the recipe it 
calls for "bread flour".  Can one use the higher gluten KA Special Flour 
which I use for my bread recipes?  Also when will the ability to search for 
recipes be on line?  Now that the English Muffin craze has hit in my house 
I would like to look up all the other recipes and due to some computer 
problems with my NEW computer which has many of the newsletters on it I 
can't find them.

[[Editor's note: You can search for recipes now.

<http://www.bread-bakers.com/> and click on "search".

I entered english muffins in the box and selected "exact match".  It found 
77 matches.  Archived digests have names like "v099n022.txt".  Recipe-only 
archives have names like "b1q97-2.txt".  When you click on the match it 
will show you the entire digest or all the recipes for that quarter.  Then 
use the "find on this page" command (usually ctrl-f) to find "english 
muffins" on the page.

Someday the search will take you directly to the recipe, but I can't 
promise when that will be.

--Jeff]]



--------------- MESSAGE bread-bakers.v102.n014.19 ---------------

From: Pat Robb <pat_robb@pacbell.net>
Subject: Hearthkit
Date: Fri, 29 Mar 2002 15:33:51 -0800


Just before Christmas the Hearthkit was mentioned here at least twice, once 
very enthusiastically by Reggie.  I considered asking for this for 
Christmas, but decided to wait a while  and see if anyone else was using it 
and what kind of experiences they are having.  So, if anyone would care to 
share, I would love to know how it's working for you.  Thanks much for any 
input.

Pat Robb



--------------- END bread-bakers.v102.n014 ---------------



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All Rights Reserved