Disclaimer

I am not nor do I plan to ever be a professional chef/baker. Nor am I a professional scientist. I'm just a dude who wants to be more involved in the making of his food. Some of these will be one time experiments; some will find their way into our everyday habits. Either way, I hope to share with you what works, what doesn't, where I find my information, hints, pitfalls, and possibly some scientific conjecture (a.k.a. speculation). Enjoy!