Want to try it at home? Here are my recipes. Why share them? Why not spread the love?? This isn't a business. The recipes are very detailed, to the gram of ingrdients and work on my homes kitchen equpitment. They may need adjustment in your setup. They are a constant work-in-progress and change everynow and then. Play with them. If you find a good varient, let me know. I'd love to hear about it. There is a learning curve to working with high hydration dough, so dont get frustrated. It took me the better part of a year working every week for hours to get the techniques down and I'm still constantly learning and getting better.