Clif gave this presentation in two parts, essentially, because his work schedule forced that format on him. That's okay, it works well.
Actually, I really enjoyed the discussion in Roux Woo because it gave me insight into some of the instructions to be read in recipes when baking: use a small amount (1/4 cup) of ice-cold water if you want a flaky crust for a pie, for example. He also explains why making a small quantity of roux to be added to a bread recipe can yield a light, airy texture to the loaf; I'll have to try that, to be sure.
Anyway, these talks are typical Clif. Hope you enjoy them as much as I do.
The first one can be found at this link (runtime 21:05):
Then the continuation of that topic, which can be found here (runtime 30:27):
