I'm going to make sure that my college aged son has this link. I know he has the previous post you did bookmarked. https://blog.kingarthurflour.com/2009/06/15/yeast-101-a-required-course-for-new-grads/He's made many successful loaves based on that entry. That entry was also a plug for Jeff and Zoe's first book, so obviously you're giving credit where credit is due. And as Charlene pointed out this technique is as old as stone hearth baking. Thanks for another great entry. Like I said my son will definitely benefit from this. Great, Sue - bake it forward! I'm loving that the next generation can take and run with this "new" method, which is actually old as old can be - but brought to light again by Jim Lahey and Mark Bittman and Jeff Hertzberg and Zoe Francois and everyone who makes their own tweaks to the basic flour-water-salt-yeast formula. Thanks for connecting, as always - PJH

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