Pain de campagne- if at first you don’t succeed….try, try,

2 comments
aga, baking, bread

 

It's a red letter day here in my guernsey kitchen – I can finally announce and show a more than edible sour dough. Drum roll! Patience and perseverance finally paid off as I found a sour dough starter which worked for me. This one originates from the King Arthur flour website and has no 'fancy' stimulants like grated apple, grapes or raisins, just dark rye to start off the whole process. If you haven't been successful with sourdough starters in the past but don't want to give up, then I'd give the King Arthur method a try.

Just turned out of the cane banneton

 

I get the impression that pain de campagne (country bread) is a standard first step on the sour dough ladder, so I hope I can keep the starter alive! I used a scaled back version of Paul Hollywood's recipe from his how to bake.

Onward and upward…..

 

 

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Welcome to my blog! After a L O N G break from blogging during which Instagram (vannilla)took over my life, I am returning in a more varied format. Yes, I will bake and have been a Thermomix users from the days before it was cult-like. I'll share the best but I will also include that other hobby in my life, photography from my small island and beyond. If you like what you see, I'd love to hear from you! Anne

2 thoughts on “Pain de campagne- if at first you don’t succeed….try, try,”

    • Couldn’t agree more, Nikki, re not being fan of PH. That’s why it took me ages to buy one of his books. You are right though, he knows his bread ( but I didn’t have luck with his sour dour starter!). Thanks for commenting 🙂 anne

      Liked by 1 person

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