I have been thinking about your inquire for a couple days Pablo, and have a few thoughts to throw out in the ethers. These are my opinions and observations, for I have not read the book you have spoken of. From all I have learned the best way to deal with soil borne diseases is to have a healthy soil. A healthy soil with adequate organic matter as well as a healthy microbe population with plenty of carbon/nitrogen (food/fuel) to maintain said "herd" balance. Since the microbe herd feeds on all organic matter, any disease organisms will be attacked and fed upon like everything else. In this way any disease is kept in check/minimized to my understanding. The question then becomes what happens when a gardener injects/sprays a booming population of new organisms incorporated within ACT into said soil or on plants? IMO, the balance is completely wiped out through this addition of microbes. Until the balance is again reached, one that the soil can sustain without added amendments there will be chaos in said soil. All carbon/nitrogen will be immediately consumed by this migration of new tenants, thus there will be now a need for additional organic matter to maintain this new level of microbes. Any soil borne disease is given a "get outta jail free card" until such time as they are again seen as food for consumption. This has been my one issue with ACT, and I have yet to see any answer to the question; "How is this massive addition of micro-organisms good for the soil unless more organic matter is added as well"? Air borne diseases are a different monster; and as I have said I deal with them for the most part with milk. For my observations ACT is very good for my plants, they grow larger and healthy when mixed with the proper amendments. Humic and Folic acids aid in dealing with insects and aid in the manufacture of nutritional food; and I have a "fire breathing dragon" to covenant with all other mammals that make the mistake of thinking I grow vegetables for them as well. With well-cured compost my garden grows well. My neighbors testify with their complains of diseases/pests found here; I have no such problem with them Blutranes

Nothotsuga, you inferred I don't care about diversity of the world because I wasn't interested in the number of conifers native to California. Of course I care. I just wasn't interested in the number. Clearly California is the area in the world with the biggest number and biggest diversity of Cupressus species. About a third of all Cupressus species are growing there and 8 species are even endemic to California. If you just are not interested in the number of Cupressus species in California, it means clearly that you are not interested in their diversity. And the diversity of Cupressus species is part of the overall biodiversity. Moreover several of these species are in great danger of extinction due mainly to too frequent fires set by people, voluntarily or not. Not caring about their number, you don't care if one or more Cupressus species will go extinct. "botann" maybe, but far from a botanist, imho.

Hi Maggie, here is the recipe. There was also a link to a video somewhere... From Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois (Thomas Dunne Books, 2007). Copyright 2007 by Jeff Hertzberg and Zoe Francois. Serves 4 Note: This recipe must be prepared in advance. 1-1/2 tablespoons granulated yeast (about 1-1/2 packets) 1-1/2 tablespoons kosher salt 6-1/2 cups unbleached flour, plus extra for dusting dough Cornmeal In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 degrees) water. Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead. Dough will be wet and loose enough to conform to shape of plastic container. Cover, but not with an airtight lid. Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.) When ready to bake, sprinkle cornmeal on a pizza peel. Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and repeat oven to 450 degrees, preheating baking stone for at least 20 minutes. Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it's not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom. Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in lidded container. (Even one day's storage improves flavor and texture of bread. Dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.) Dust dough with flour. Using a serrated knife, slash top of dough in three parallel, ¼-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely.

I too usually post product reviews and try to give the 'pros' as well as any cons. I also try to include info that is not covered in the product description, and even one time contacted Amazon to update their description to include actual measurements. I reluctantly ordered an item, not really knowing if it would be right for my application.