Roy Basan wrote:

> 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.

Your opinion in honor, if you need it, it's all yours. But I
respectfully disagree. I personally am a hobbyist, never even thinking
to surrender the freedom of "hobbying" to a commercial/money making
endeavor. Every role has it's drawbacks and benefits but overlaps can be
very fluid and there is no telling (IMO) where one ends and the other
starts, production volume out of question.

Under this umbrella, I have to say that I get a lot of insights from
research papers and professional books (mainly Sourdough Manual (German:
Handbuch Sauerteig - Spicher/Stephan). Something you label as "not
suitable".

You are apparently a professional, possibly retired baker. From where do
you arrogate the right to judge "suitability" of material for other
people's use and appetite?

Quite a telling and revealing statement, I would say.


Samartha



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