Teaching Steve to yeast bake was the second smartest thing I've ever done, and he knows that, but honestly?
It's a double edged sword on which I'm trying not to fall.
Steve has been reading the book and learning from it ever since. His next project was a loaf of bread, which he baked in a cast iron Dutch oven a la Jim Lahey from Sullivan Street Bakery, but he used Keller's dough recipe. It was a better tasting loaf of bread, much to my surprise.
Even though he's been making bread several years now, there is a lot of information to be gained from this book.
So much so that it's inspired him to poetry:
poolish and biga are cool
levain is a pain
So there ya go. A baker's haiku.