desem

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.

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.

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:

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: