Whole wheat Desem bread
I've been going through the recipes in the KAF Whole Grains cookbook and I was wondering if anyone has tried to make Desem bread. The starter for this bread is a stiff starter...twice as much flour as water (which is a royal pain to feed, btw)
I used the quasi-desem recipe in the book with mixed results. There's no all porpuse flour at all in this recipe, but the book says that it should be a light bread. I had a really good first and second rise, but after I shapped the loaves for the third rise not much happened and consequently I got a very dense bread. Has anyone else had success with this style of bread?