I made 2 wonderful pie crusts over Thanksgiving using Sally Fallon's
recipe. I used raw butter, but I'm not sure if this is a waste since
are all the enzymes destroyed during baking anyway? I also made some
yougurt herb bread (which came out very well.

Anyone have any opipions?

I made some yogurt dough with sour milk instead of yogurt and it
seemed to work fine. I'm storing it in my fridge until I'm ready to
make a pizza out of it... so I'll let everyone know how it turns out.