This is the continuation of my accounts of making desem bread, which is made with just flour, water, salt and nothing else. It's somewhere between regular baking and a science project.
Yesterday I was a bit worried because the desem hadn't grown or changed at all. So I made two adjustments: I increased the amount of water in the dough a bit to make it softer, and I switched the location of the incubator/pot to a warmer location.
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bread baking desem