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[QUOTE="Norcalbaker59, post: 42784, member: 2340"]
99% of the blogger out there have never taken a professional level pastry or baking class.  They just copy and paste from other bloggers, so they don’t have a clue as what DDT is.  Those who do use it are the home bread bakers because most use Jeffery Hamelman’s bread book.  [USER=4056]@LamsMekk[/USER] mentioned she saw an explaination of DDT on King Arthur flour’s website.  Not too surprised because the director of education is Jeffery Hamelman.

I belong to a pastry education website that is operated by one of the top pastry school in the US, but still geared to non-professionals, but they teach to a higher level because a lot of pastry students and professionals are on the site and it’t behind a paywall ($200/per yr).  They use DDT, but on a basic level and don’t always use industry standards.  But they are geared more to pastry than bread, so that maybe why they use different terms.  But IMO, they should use the same terms as the industry.
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