Joe > wrote in message >...

> OK is what is the flour to water ratio, temperatures and replenishment
> timing per your new $170.00 book?
>
> Forget Dick Adams, we already know his opinions.
>
> Joe Umstead

IMO these techical book is not suitable for the hobbyist but for the
baking professional who want to know more ideas about the technical
aspecst of fermented dough.
I would say that the price is relative anyway; reasonable for the
bakery professional but expensive for the baking hobbyist.
Roy