Okay, okay, Jordana.
I did buy the book for Christmas. We've used the Master recipe (unbleached all-purpose white flour) and have moved on to a half-recipe of light wheat.
We don't eat a lot of bread, so a refrigerated dough that can be used for two weeks is up our alley. And the taste is good. Even Lyman likes it, the boy who went to school in New Orleans where the fresh-baked baguette is common fare. (Don't mistake me here, the French baguette is another loaf, much lighter.)
I'll start looking for rye flour for a peasant loaf.
For other readers, this is what we are talking about.