Seb'ovis looks great and tastes delicilious

My son decided he'd like to make bread, being a schoolboy when he last made it but remembering almost exactly how it is made. The chemistry part interests him as much as the kneading, knocking back, smell and taste! Being a good teacher I taught him my skills so well that his bread turned out better than mine! Urgh! I encouraged him to add oats and linseed as well as the Pain de Campagne. On a second attempt he made a delicious funky olive and onion bread ... the same recipe I made last year. He is a star pupil!

I cultivate wild yeast. I put a small piece of dough in a jar with left over beer or milk or water and a wee amount of sugar. These men always leave a little beer in the bottle.... but frugality means I add it to the almost daily dough. I put a doyley on the top of the yeastmaking jar to let any wild yeasts enter and use this rising agent to add to the flour, salt, oil and additional ingredients such as oats, linseed or onions, potatoes, sundried tomatoes, poppy or sesame seeds, etcetera. Before I cook the dough I break off a small amount and put it into the jar with some new liquid and a little sugar.

I'd like to afford biologique (organic) wheat-free flours but our stomachs seem happy providing that we eat wheat flour substituted or mixed with epautre, seigle or other cereal flours.

We enjoy good wholesome bread...and avoid the French baguette unless it is one of the smaller specialist breads containing céréales or figs or walnuts. Recently we had a loaf made with Egyptian wheat. Delicious. It's such a lucky life in France when we have the opportunity to enjoy bread from different boulangeres but better still home baked bread is satisfyingly comfort and luxury...and we are all the better avoiding the bloated stomach from commercially produced wheat and chemicals that are in some breads. If the bread from the boulangere is not good enough we don't go there again!