PSA: My trip to the Paris bakery show made me stop using pre-ferments for everything

I was at the Europain expo last year and watched a baker from Lyon make a simple white loaf with just flour, water, salt, and yeast. The crumb was open and the flavor was amazing, which went against everything I'd been taught about needing a poolish or biga for good bread. Now I only use a pre-ferment for specific rustic loaves, not my daily batches. Has anyone else found that simpler methods can work just as well?

Honestly, I tried the West Coast Trail vs. the Juan de Fuca last summer and the difference in trail maintenance was huge.

Trying to make my own veggie broth from scraps turned into a 3 hour kitchen mess lol

Showerthought: My bathroom tile job almost flooded the kitchen below.

Was setting subway tile in my upstairs bathroom in Akron. Used a cheap trowel from the big box store, notched the thinset wrong. Next morning, water seeped through the grout lines during a shower test. Had to pull off 15 tiles, redo the waterproofing with RedGard. Anyone know a better method for a wet wall?