The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Desem

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venkitac's picture
venkitac

Desem

I made a whole wheat starter over the last 3 weeks, and finally it was time to try it. I made Laurel Robertson's recipe for Desem with 100% WW:



 


As you can see, the loaf did not have as much height as I had hoped for. The description led me to believe that this would be a very light loaf, but that wasn't true either - this could all be my technical inadequacy, but from other postings on Desem I've found on the net, it seems par for the course. Anyway, I had to slice the bread rather thin because of the dense nature, but it tasted pretty good. I didn't retard the loaf, it was proofed at around 85-90F like the recipe says. Still, it was a bit too sour for me, though (I like my sourdough not very sour). I think next time I need to fiddle with the percentage of starter and size of inoculation so that I get bread that is not this sour.


On the whole, validation of my new starter, and made a new kind of bread - mission accomplished:)

rdphillip's picture
rdphillip

Just a question, did you follow the instructions for making the starter in The Laurel's Kitchen Bread Book? I haven't tried it because it requires a great deal of flour, but I was wondering if that is how you obtained your starter.


David

venkitac's picture
venkitac

No, I just made a whole wheat starter using The Pineapple Juice Solution, part 2. I started it wet, fed it WW all the way, and then somewhere after 10 days or so, made it quite stiff and maintained it stiff. Laurel R's instructions seemed too much of a trouble..