[Sca-cooks] Bread Labor
johnna at sitka.engin.umich.edu
Fri Nov 2 04:35:00 PDT 2007
Thanks so much Bear for your summary....
I was waiting for you to weigh in
Terry Decker wrote:
> The question as presented is incomplete in that it does not differentiate
> between common and commercial baking. A commercial baker wouldn't muck with
> five pounds of flour. Since I've read the other messages in the thread, I
> understand that you are looking for effort involved in each step.
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