cooking

Today I feel dedicated to studying cooking. So far, I've been reviewing baking techniques, and I will be taking formulations down shortly. I wish I have some of my own references. I especially like the book "Professional Baking, 2nd edition" by Wayne Gisslen. Since I've become serious about baking, I have bought a good digital scale. Bakers Percentages/Formulas are amazing because it is so easy to scale a recipe by weight. (Although, I would hate to do this with an analog scale.) Hurray for the digital age.