inescapably obsessed with process reproducibility, in columbus, ohio
Loved the video Dave! (Oh, and the podcast just went up.) You are the king of all media. ;-)
Thanks Zach. I live for each and all 5 of my dedicated fans. Heard the episode. Pretty cool - thanks!
dave, awesome vid... great diversion from reading endless pages of medical knowledgegonna try out your technique with the cheap-o grill adjunct/perfed aluminium sheet
Wow! I first saw episode 3 some time back (3 or 4 years? I was younger then) Now we have the Final Production !! It was worth the wait.Glad to see Frankie has grown up to be an on-screen wunderkind . Film classes will be discussing your use of the baloon string symbol for years to come.I haven't baked for a while but MUST try this in the morning.See you at the Oscars.Mats Flemstrom, Torontoflemstrom@gmail.com
This site is because of pleasant comments like yours Mats, thanks for hanging in.The problem with me and breads is the preps are (and never will be I realize) never finished. Procedure get revisited when new information comes in, flour formulations change, environmental conditions change, even my oven has changed. I'm enjoying a convection. And, recently, I heard the big pro ovens have a venting mechanism to REMOVE steam as fast as it's introduced. I never realized at certain points in the baking cycle a dry oven is as important as the humidity at the beginning. So, these vids simply memorialize a point in time for me and anyone else who'd like to watch. It's my lab notebook. Good luck!
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