Today I have begun my first exploration into making Desum Bread, which, to my best knowledge, is introduced to us from both "The Laurel's Kitchen Bread Book" and from Alan Scott. For those who may not know, Alan Scott is considered the "guru" of wood-fired brick oven construction. His book, co-written by Dan Wing, is titled "The Bread Builders". I'm creating this post in hopes to hear about other's experiences with this bread and all of it's process to create it. Today I began the 2 week process of creating the starter ( the Desum ), using KA's Organic 100% Whole Wheat Flour. I'm interested in any and all 'tales' about this bread. Thanks. Jim.