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[bob ford <bobford79 AT yahoo.com>]

That was not the post to which I was referring.  You
and another member were discussing how to make bread
from 'scratch';  when you started discussing bacterial
counts, i decided to kindly stay away from the bakery
part of the local deli.  Incidentally, I have eighteen
fire extinguishers......hoping you understand my sense
of humor....always with smiles....bobford



--- Bill Jones <billj AT harborside.com> wrote:

> Wow!  Let me see, I once posted about a restaurant
> in San Clemente that 
> had gotten too cocky about multiplying its dough, so
> that its bread and 
> rolls had an off-taste.  You should think of these
> warnings the same as 
> warnings about handling fire.  Under no
> circumstances should you 
> eliminate fire from your life, just because someone
> had once had a 
> problem with it.  Instead let that wisdom lead to
> new understanding.
> 
> Sorry for the misunderstanding!
> 
> Bill
> S. Oregon coast
> 
> bob ford wrote:
> 
> >You sent the message several years ago.   I have
> not
> >eaten a piece of bread since.....now, I do eat
> >un-leavened crackers still....smiling and now
> enjoying
> >the sounds of Billie Holliday.....bobford
> >
> >
> >--- Bill Jones <billj AT harborside.com> wrote:
> >
> >  
> >
> >>Oh, sure.  But I'm trying to remember which thing
> I
> >>said that frightened 
> >>you.  I didn't mean to!  Sometimes I don't express
> >>myself well.
> >>
> >>Anyway, the safest procedure is to multiply only
> >>sour cultures 
> >>indefinitely, always remember to mix well, and
> don't
> >>go too long without 
> >>feeding the starter.
> >>
> >>Bill
> >>S. Oregon coast
> >>
> >>    
> >>
> 
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