Hi,
As a 3rd (at least) generation chef/baker (the first one to not make a living at it) I must say that ,beyond all argument, the specific flour one uses makes a big, BIG difference in whatever one bakes. The only people who cannot appreciate the differnces are those who were raised on Wonder Bread and who are not interested in exploring anything that their parents did not teach them.
At the begining of my emulsion making days I was elated just to get an image. It took 5 tries befor I overcame severe fogging. But that must have been just me. The longer I do this the more obsessive- compulsive I become.
Cheers,
Bill
P.S. I have never even heared of a TV program caled The Big Bang Theory. Who was the Observer of the "real" Big Bang?