I love the posts that get into more "baking science", explaining what effect small changes will have in the finished product. I'm a busy mom of young kids right now, so my breadmaking is more of an "eyeball it" kind of affair- but it always turns out well enough, because I have learned the "why" of so many aspects of breadmaking, with King Arthur making a substantial contribution to that knowledge. It gives me a comfortable kind of feeling to know that when things slow down for me and I can turn my energies towards honing my bread for a more consistent and predictable product, King Arthur will have tutorials like this to walk me through it. And in the meantime, I will pick up and use whatever happens to "stick". :) Thank you.

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