@c Marvellous for the intangibles of bread that go beyond weights and measures.
@jeremycherfas Do you have any other bead book favorites?
@c I quite like Dan Lepard although the recipes can be a bit dodgy. And, of course, Hamelman, which is falling apart. Elizabeth David on English Year Cookery is a great historical read.
@jeremycherfas I'm tempted to get the Modernist Bread volumes, but not sure if I'd have the time to study them in proportion to their cost. Theory is always more interesting than actual recipes, particularly as a guide for when a recipe will go off the rails.
@c That’s what libraries are for, though not here. I’m enjoying the podcast to a certain degree, despite having to bite my tongue about 15 times per show. So shoestring ...
@jeremycherfas I don't think I'm as far into it as you are, but I'm having the same tongue-biting issues. I saw your weight note on Fornacalia. :) Their storytelling style isn't a 10th as strong as yours and it drags things down.
@jeremycherfas Given the surely unlimited budget they've got for production, I'm surprised they didn't do better.
@c Unlimited compared to mine, definitely. But I know nothing about the parent company except that other shows I’ve listened too have also been a bit all over the map. I’m interested enough to keep listening, but do fear for my tongue. All that whole grain stuff didn’t fit.
@jeremycherfas I suspect that this particular production was likely backed by Myhrvold who bankrolled the books. I've not yet listened to others in the network yet, though I suspect those are professional, but have much more modest budgets.