One of my favorite places here in Portland is Tabor Bread. It's a bakery and cafe; they source all their materials locally, and bake their bread in a large wood fired oven that they designed themselves.
When the bakers make bread, they follow the entire process: they mill their own flour, mix the ingredients, knead the dough, shape the bread, set it up to proof overnight, set and light their own fire, and then, the next morning, they bake their bread. But they stay with their bread throughout their entire process. They make notes on how the structure of their fire affects cooking temperatures and the evenness of heat distribution; they observe how minor changes in ingredients, or in relative quantities, affects the bread.
Not surprisingly, the bread is amazing.
Because I spend a good portion of my days thinking about learning, I immediately begin to wonder what would happen if we applied similar care and attention to...