Husband went to the college library last week and took out Practical Baking, a comprehensive compendium for the budding commercial baker. The book outlines in over 800 pages in very scientific and practical terms, all the baked goods one could possibly create, and all the problems that could occur, such as why icings and toppings might run without stabilizers, why puff pastries blister and flake, and why your Napoleon sheets are tough or break easily when handled. Husband was interested in the section devoted to common problems with hard rolls. The book addresses common problems for every imaginable baked good.
The book also contains a suggested 6 month course of home study to become an accomplished baker. Weeks 9 and 10, for example, are devoted to perfecting biscuits and muffins. Husband brought the book home because he really is interested in common problems with hard rolls (It is a concern specific to people from Sheboygan, WI), and also because it is so funny in its seriousness.
What how-to manual would you like to write? What how-to manual would have made your life easier? Ever had an authentic bratwurst on a Sheboygan hard roll? (You know what they say, its not the brat, its the bun!)