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Message: <blockquote data-quote="Umbran" data-source="post: 8162022" data-attributes="member: 177">It is only arguing if you're set on not changing your mind.  I can demonstrate the point almost  trivially.Here is a basic recipe for bread, in 102 words:[spoiler="in the spoiler for space"]4 1/2 to 5 cups (542g to 600g)  Bread Flour1 tablespoon (11g) sugar2 1/4 teaspoons instant yeast2 1/2 teaspoons (15g) table salt (not kosher)1 2/3 cups (379g) water, lukewarm (90°F to 110°F)cornmeal, for coating the panStir together all of the ingredients (except the cornmeal) in a large bowl to form a dough.Knead dough for six minutes.Allow to rise at room temperature until it has doubled in size.Form loaves.Allow loaves to rise for 45 minutes.Slash top of loaves.Bake in 450 degree oven for 45 minutes.Allow to cool.[/spoiler]Now, this recipe is a good reference.  It fits on an index card, and it tells you all the amounts and temperatures and times.  But it doesn't tell you much about the sub-processes.  It doesn't tell you how to measure the amounts, or describe the motion of kneading, for example.  Or how to shape the loaves.  Or how to know when it has risen enough.  Or how deep to slash.All those things can be taught by text.  But, the result will no longer be 102 words.  It won't fit on an index card, and so, for a person who already knows how to knead and shape and such, the result is not as good a reference, as you need to scan over more material in order to find the temperatures and times.Repeat the same, for a 200+ page book.  The teaching how will expand the book significantly - it is now more costly, with more information that you don't need much once you have learned, but now have to carry around and flip through to find the embedded reference information.</blockquote>

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