I have to agree Dick,

I can honestly say that all my mistakes were fixed by knowing what the
dough should look like when it needs to go to the next stage. Sure I
could do the same with thermometers and stop watches, but you'd need
to know what the best time is and the best temp for that time. How
long is it going to take you to work that out, especially if you
aren't already an accomplished baker, add in you made your starter
yourself...? So much easier to let the dough tell you when it's time.

Jim

On 7 Aug, 18:15, "Dick Adams" > wrote:
> "Kenneth" > wrote in messagenews:fi8m94du3b1p5opld7748sfbduqkvdagsc@4ax .com...
> > [ ... ]
> > Now, I am quite a bit more careful to note the temperature
> > of my ingredients, their weights, and the times of various
> > stages in the process.
>
> Kenneth, now that you are writing down everything in exactitude,
> do you find that your results are better? *Do you, perchance, have
> any before-and-after photos?
>
> Ol' "Boron", you know, just wings it -- not even a recipe! *Her
> photos imply that she is making presentable bread, in spite of her
> apparent contempt for exactitude. *For instance, seehttp://www.flickr.com/photos/25648800@N04/
>
> --
> Dicky