I live in NYC and have been to Lahey's place. In a word...overpriced. I've read a few of his recipes lately and I even saw something on TV about him...something on PBS I think. His whole theory on bread is that bread should be simple and goopy. I think he makes everything from a starter he's had going for 20 years. The last recipe of his I found to be rather cryptic...as you said it is minimalistic to reinforce his philosophy, thus difficult to actually follow. Thanks for giving it a try and "simplifying" it for the rest of us. :-)

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