Made bread with Carl Griffiths starter a few weeks ago. Despite a nice, agressive feeding schedule (perhaps it needed another week!), it didn't get as much lift, and didn't have as complex of flavor as the LBB sourdough.
I made a loaf of LBB a few weeks ago that rose so high (because I forgot to slash the loaf); totally separated under the crust, but it was this cool, stringy texture.
Also made LBB bagels a few weeks ago, that turned out really well too, nice texture. They don't keep too well.