Desem Starter - When is it ripe? - How to use it?
I'm trying to convert a regular sourdough starter into a desem starter. I was curious to know when is a desem starter ripe? Do you just wait until it is soft?
Also how do you use it? Do you just make a sponge (stiff or liquid) as you would with other recipes, but using the desem starter?
I'm also looking for definitive resources on desem starter breads, if you have any references or books you'd recommend let me know.