>if while scanning through the chapters I noticed that they were all different from those I'm familiar with seeing, I suspect it would be a little discouraging.<
Why discouraging Andy?
I don't know how college works in America, but in bakery class here we learn by weighing everything. ( I still hate working in grams. Give me Lbs & oz anyday) But yeah, 8oz flour to 8oz everything else including eggs for a Victoria sponge etc. Recipes were basic, adaptable ratios, which helped in the real world, where you were under pressure to show how diverse you could be.
I'm enjoying the book, but cant help picking holes in it. I'm a cynic at heart and sometimes it seems a bit obvious. But it is meant for all ranges of ability and begginers would find it a marvelous way to learn
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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