Well, since Floyd wants the discussion that's hijacked the "Pumpernickel" topic moved over here, here it is.

The question I have is one of understanding where the division is between "Advanced topics" and .... whatever you call that which is not "advanced."  Now I really don't want to pick nits or split hairs; I just want to understand.

I see three things that drew Floyd to raise the issue altogether: The first was the applicability of professional techniques, equipment and procedures to amateur baking. The second was the risk of discouraging beginning, amateur bakers by discussing professional approaches that are beyond their current competencies or "need to know." The third was Floyd's perception of Norm's style of communicating (pointing out errors, describing "the way a pro does it," and his typing ... uuuuuh .. . technique).

Now, as to the first issue, I think few of us  are about to buy a commercial bread baking oven for our kitchens. Yet, we have very amateur folks who have purchased commercial mixers, built wood burning ovens, etc. Many others have found where they can get ingredients we generally think of as only available to commercial bakers. I have regularly purchased First Clear flour. It hasn't been a problem, although I wish the shipping costs were less! I probably won't make a bagel board or proofing box. But that's because my carpentry skills are non-existent. I am challenged by hanging a picture.

The point is, the answer to the applicability question varies greatly from individual to individual, depending on his or her space, financial resources, and related competencies. For example, I have no difficulty following the food chemistry discussions (Which I would argue are certainly an "advanced topic) because I have studied chemistry. When you engineers start talking electronic measuring equipment, I go elsewhere. Now, I can decide for myself what's applicable to my own baking and what's not. If it's not, I move on, but I don't condemn some one else discussing what doesn't happen to be useful to me.

The second issue has to do with both the learning ambitions of the amateur baker and the teaching style of those offering information, advice or instruction. As far as ambition goes, personally, I don't want to bake bread that is merely edible. I want to bake the best bread I can possibly learn to bake. It's a thrill each time a bread is "the best I've ever baked," but I always am thinking about how I can make it better. In retrospect, I was making pretty poor bread when I first found TFL. I've learned a tremendous lot in a short time. I don't see the end to this learning curve; I'd be unhappy if I could. The bread is good, but, for me, it's the learning that hooks me. I have left other web sites supporting others of my enthusiasms when I felt they had nothing more to teach me. I wouldn't want that to happen here because you "dumbed it down" too far.

The teaching style issue may be a generational difference. Norm's 6' 5"  German baker boss represents a time and place that is not here and now. The 20-40 year olds of today expect and demand continuous, explicit praise for everything they do. This is not a criticism. It's a fact that numerous studies have confirmed, books have been written about and which has been widely published in the print and broadcast media.  I won't speak for Norm, but he is a decade or so my junior, as it happens. If I got one "Good job, David" every 6 months or so, I was happy. Smug, even. My generation knew when we were doing a good job because we had internalized the standards of the school, workplace and family. We didn't need some one else to tell us we were doing a good job. We hoped that, if we were not, some one would show us how to improve rather than merely punishing us. The good teachers/bosses were mentors; they taught by setting an example of excellence. They might have demanded loyalty and hard work. They didn't rightly give a hoot whether you liked them or not. Things have changed.

Lastly, Norm: Have you heard of a Program called "Dragon Naturally Speaking?"

Please excuse the way too long post. Maybe you need a sub-forum for dissertation-length posts.

David