David, I tried several of his recipes, but none came out just right. It is probably just me, but timing suggestions that he provided ( which sounds like a great idea ) and his reliance on only hand mixing using the pincer method sort of put me off. I much prefer Hamelman and Whole Grains by Peter Reinhart. This is an adaption from Hamelman's Pain Au Levian, though I used 100% home ground whole wheat. I didn't get any rise to speak of in the banneton, but got some pretty good oven spring.