[Sca-cooks] Bread Labor

Johnna Holloway 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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