conversations.from: human
conversations.value: Give me a description for a book titled Bread on the Table about Iowa, Having, University with the genre: Biographies & Memoirs, Historical.
conversations.from: assistant
conversations.value: the author grew up on a farm in Iowa and particularly loved the summers spent outdoors in the country atmosphere. Having earned a degree in history from the University of Iowa, she wrote this family memoir with the historical significance of the era in mind. She currently resides on a small farm in Iowa with her husband and two children.
conversations.from: human
conversations.value: Give me the first five paragraphs for this book.
conversations.from: assistant
conversations.value: Bread on the Table
  Classification: LCC TX769.N637 2019 | DDC 641.81/509764—dc23 LC record available at <https://lccn.loc.gov/2019008705>
  At the time, I was studying literature and dabbling in painting but making bread gave me the same satisfaction that painting did. I was still making something with my hands, with the added bonus of it being quite tasty. Even as I turned my hobby into my first baking job, I still had dreams of becoming an artist, but I felt lucky to be able to head into work and make beautiful things with my hands every day. Knowing that what I made would grace other people's tables, helping them to enjoy a daily meal or celebrate with friends and family, only boosted that good feeling.
  Baking bread is not that difficult, but it does take time. During much of that time, the dough is resting and doing its own thing, which means that you can do other things while you are waiting. Nevertheless, you will still need to block out a chunk of time for your bake day.
  For more advanced bakers, there is a wide variety of more complicated techniques, including scalded flour, sourdough cultures, yeasted starters, grain soakers, and even a bread that involves the first steps of home brewing—done to make the wort that is used as the liquid in the dough. In other words, there is plenty here to keep you interested.
  Despite these words from Beard, most of the time bread is just part of the feast—eaten alongside, wrapped around, or placed under other food. In these pages, I want to share my years of travel and baking with you through these recipes for a variety of breads and the meals, from a simple sandwich on the street to elaborate dinners, that I have enjoyed with them.
conversations.from: human
conversations.value: Give me five more paragraphs.
conversations.from: assistant
conversations.value: Make sure you have a plastic bowl scraper at hand. Plunge both hands in and start squeezing the flour and syrup into the sponge. Work from the side of the bowl closest to you across to the other side, squeezing with both hands. Rotate the bowl a quarter turn and squeeze your way through the dough again. You will feel the dough starting to come together as a more cohesive mass, and the syrup and sponge will become more fully incorporated. Use your bowl scraper from time to time to scrape the sticky dough from the sides of the bowl into the center. Keep rotating the bowl and squeezing the dough until everything is fully incorporated, 1 to 2 minutes. It will remain a shaggy and sticky mass.
  Turn out the dough onto an unfloured counter, using the bowl scraper to get it all out of the bowl and scraping as much off your hands as you can. Resist the urge to add flour to the work surface or the dough at this stage.
  Starting with the edge closest to you, grab the dough with both hands, palms down, and pull it gently toward you. Stretch it up and flip it over the top of the dough mass by 2 or 3 inches. Grab the closer edge again and stretch it gently up and flip it over the top.
  Repeat this stretching and flipping of the dough four or five times, working your way to the far side of the mass. The stretches should be gentle enough not to tear the dough apart. As you continue this process, the dough will hold together better and be easier to stretch.
  Scrape up the dough with a dough scraper, rotate it a quarter turn, and repeat the stretching and flipping through the mass four or five times, 3 to 4 minutes. With each stretch and flip of the dough, you will feel it developing, becoming more cohesive and less sticky.
conversations.from: human
conversations.value: Give me the last five paragraphs.. Start with the sentence 'Thank you so much to Mariana and Ian McEnroe for sharing recipes and a wonderful afternoon of learning, eating, and sharing in your lovely home'.
conversations.from: assistant
conversations.value: Thank you so much to Mariana and Ian McEnroe for sharing recipes and a wonderful afternoon of learning, eating, and sharing in your lovely home.
  Thank you to the many bakers who have guided and taught me so much through the years, including Jacqueline Dufty, who got me started; Lisa Berg and Dennis Gelpe in Minneapolis; Amy Scherber; Craig Kominiak; Mark Fiorentino; Gwen Bassetti; and especially Leslie Mackie. Special thanks to Michel Suas for being a mentor and genuine friend.
  Thank you to Bob Gillett, Andrew Curren, Scott Hentschel, and Vince Ashwill for conceiving and building Easy Tiger. We made something magical together. Thank you to all the leads, managers, and eager bakers that have punched so much dough together to bring the highest quality bread to Austin.
  Thank you so much to Fran Norman for all your love and support with everything I have wanted to pursue. Your belief in me always means so much. So wish that Dad could have read these pages. You both gave me so much growing up, not the least of which was a hearty, but discerning, appetite.
  David Norman is the Head Doughpuncher and a founding partner of Easy Tiger Bake Shop and Beer Garden. Previously, he was the head baker at Grand Central Bakery in Seattle and TriBakery, Ecce Panis, and Bouley Bakery in New York City. He taught the International Bread program at the French Culinary Institute and was an instructor at the San Francisco Baking Institute.