My Sweetie and I are re-watching the seasons available on Netflix. Even though I'm not really a baker I've learned something from egullet that applies to watching the show. Bakers don't understand how their practice bakes at home worked but now their dough is too slack or too dry. I figure that that's because of the variance of hydration of the flours they're using.
I like Prue Leith way better than Mary Berry.