I've been baking breads from recipes in Flour Water Salt Yeast for the past few weeks. It is a really well-written book, and for the first time I am really getting comfortable making levain breads. One of the things I finally figured out is that you really have to work at keeping your levain fed, and you have to give it a pretty decent amount of flour on a regular basis as food. In my case, I would often miss a feeding, and i tended to feed in such small quantities that I was almost "starving" the levain. Forkish probably goes overboard with his feeding schedule, which is 500 grams of flour a day! That seems a bit wasteful to me, and I don't need as much levain as he keeps on hand. But I have gone down to retaining 50 grams of levain and feeding it with 250 grams of flour (200 grams white flour and 50 grams whole wheat) and 200 grams of water. I found that when I feed on a very regular basis in sufficient quantities, the character of the levain is quite a bit different. First of all, it leavens a lot better than my old levain did. Second, the flavor is much less sour (duh). The breads I have been making lately are just slightly sour, but they have that wonderful naturally leavened texture.
I've also used some of the recipes for pizza (he uses bread dough recipes for pizza as well) and have really liked them a lot. I should have taken some photos of my recent efforts at pizza with the Forkish pizza recipes. I'll try to post something here next time I make pizza with his recipe. For now, here is a photo of a loaf I made this morning. I used his recipe for "Pain de Campagne" (p141) but cut down on the water a bit. His recipe is for 78% hydration, and I went down to about 75%. I was finding that with the prescribed hydration the dough was just too slack to form a really good loaf, so I cut it back a bit. The flours are Conagra King Midas for the white and Bob's Red Mill whole wheat.