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Has anyone here tried the recipe for "Pain de Campagne Poilane" from Bernard Clayton's "New Complete Book of Breads"???
I made the starter last night, and followed the recipe exactly as it is in the book (page 226)
This morning I looked at the starter. It seems to be fermenting quite nicely, but hasn't risen even the slightest. And is this starter supposed to be
so watery? It just seems rather watery and thin for a starter. And the author makes no mention as to how it should be until after the "sponge" is