I am adding a post to my blog about common ingredients and how they alter breads. It's in a draft stage and I plan on writing about everything from flour to dough conditioners for professional bakers.I have several books that I'm using for reference and would love to add as many details as possible. I'm postin the link so you guys can read things over and if you think you can add more depth or make suggestions on the writing than I'll edit.
The site isn't public yet. I'm hoping to get it up in the next week.