and for somehow not minding kneading dough for 50 min

tho, i suspect the same angel that makes you enjoy stirring risotto for 20 min is responsible

I think finding that I could keep kneading it in the bowl might be the single most joyous part of the process. I wasn’t stuck in one spot and I wasn’t stuck with a messy table after. And I could sit and watch television. Though I’m not sure I’ll make it all the way through Earth 2’s single season - the story revolves a lot around the two precocious children.

- Livia

I outside of a bread machine I’ve made all of two successful loaves, so I don’t know that I have an answer to that… but my reading seems to indicate that possibly being more gentle might help. And I’m suspecting using pure white bread flour also helps a lot. But I’ll let you know, if I ever get there.

I didn’t go to the bread class at the Restaurant School near me, but I plan to check the calendar and really try to make it, if they offer the class again.

As for Ratio… well, it’s not really a cookbook. It’s meta about cooking and cookbooks. (YAY, meta!) And it’s fairly small and not too expensive, so I say it’s at least worth thumbing through at a bookstore.