The original BakingAndBakingScience.net webpages were written in straight HTML, much of which has been, or is soon to be, deprecated by newer web programming practices. That means that eventually these pages will not display on newer browsers, even though the original pages are still out there on the WayBack Machine.
Therefore I am rewriting the original CODING only of the pages (not content) so that I can maintain them in up-to-date formats that will allow them to be carried into the future – if not forever, at least for a bit further.
Plus, Willie J. was a baker, not a web designer. Hopefully these reformatted pages will be a little easier to read, given the technology has come so far since they were originally written more than 10 years ago.
Now for the unveiling of:
The New Baking and Baking Science Web Pages