A few ideas:
- Like someone else suggested, malt powders confuse me. Would love to know when to add or not!
- Would love more recipes with whole grains
- Would love some not-sourdough artisan breads. I'm an experienced baker, but have chosen to not take care of a starter at the moment.
- Would second the above comments about scoring, shaping and decorating
- Would love a better understanding of how closely to follow "schedules" for bread. I'm notorious for both having an impatience to get bread in my belly and a tendency for getting distracted and leaving rises too long. I'd like to understand the 'fudge factor' of rises and when to really pay attention and when things can be looser.

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