bread

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.

Filed under: 

So, once you have a desem, how do you take care of it?

For the second week (that is the week after it's been born, then grown in the in the incubator flour bed), it has to be fed every day. The thing to keep in mind is that you shouldn't feed it more flour than is already in it.

Filed under: 

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.

I am writing this somewhat bleary-eyed after a late night...

The process of making the first loaf of desem bread is very long, and it's easy to miscalculate the time needed. That's what I did. Here's how it went...

Filed under: 

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.

Filed under: 
Keep reading Desem, Day 7 →

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.

The desem has spent its final day covered with flour in the incubator-pot. Today I take it out to start it on its way to being a "mother", for many delicious desem breads to come.

Filed under: 
Keep reading Desem, Day 6 →

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.

The desem isn't as active today, but it's certainly moving and growing. This is how the incubator-pot looks when I opened it up:

Filed under: 
Keep reading Desem, Day 5 →

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.

Filed under: 
Keep reading Desem, Day 4 →

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.

The desem has been incubating for 2 days since it was born. I take the pot up from the washing machine room and open the lid.

Filed under: 
Keep reading Desem, Day 3 →

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.

Time to start the desem now. The ingredients for today:

Filed under: 
Keep reading Desem, Day 1 →

I've decided to start a desem again.

What the heck is desem? Well, it is supposed to be a Belgian whole wheat bread, though my only Belgian friend d__ doesn't know about it. In any case, it appears in the best whole-grain bread baking book I've ever read, The Laurel's Kitchen Bread Book : A Guide to Whole-Grain Breadmaking. My Amazon review is quoted here:

Filed under: 
Keep reading Desem, Day 0 →

Pages