I have a hard time forgetting things people say, especially song lyrics. Can't remember names to save my life.
If you decide you want to invest in an excellent book, The Bread Bible by Rose Levy Beranbaum is the ultimate. It has all the all the recipes by volume/english/metric which for me measuring my ingredients by weight was a big turning point in baking (try weighing a cup of flour, then weigh your next two to illustrate how volume measurements suck), and it takes you from basic yeast bread, to breads made with yeast sponge starters and of course wild yeast starters. Her other 2 books Cake Bible and Pie & Pastry Bible are the only books I use. She is a food scientist, so there is a ton of technical explanation and troubleshooting in the books as well.