A great list of useful and -- moreover -- practical suggestions here. If these points are any predictor of the book, I'll be seeing if a certain white-bearded figment of my imagination can deliver one to me on a certain December date. I can heartily attest to putting liquids in the bowl first; having been baking (bread) professionally for a few years now, I have found that ingredients incorporate more quickly, giving my 60-qt Globe a better chance of developing the dough as I wish. Of course, I've started to do the same at home, and noticed many small but measurable improvements in my breads for home use. Thanks!

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