> Smaller loafs - baguette style loose most, I found. Maybe flatbreads
> even more.
>
> It bothers me that this kind of baloney is coming from a flour company -
> they seem to be giving baking classes.
>
> Even Hamelman got something wrong with his pumpernickel description but
> this book is so great, who cares about this little thing.
>
>
> Samartha

Yeah, we all make mistakes : -) it's what you do to put it right that
makes you better. It looks like KA don't going to get better anytime
soon.

TG