Has anyonr tried Desem. I have read that the starter should be cultivated at
a low temperature. Loike 60 degrees F. does that really make a difference?

I don't know about "Desem", but temperature makes a big difference - a
few degrees difference matter.
If people notice it in what they are doing with SD is another question
and if they don't it does not matter.

S.

anon wrote:
> Has anyonr tried Desem. I have read that the starter should be cultivated at
> a low temperature. Loike 60 degrees F. does that really make a difference?
>
>
> _______________________________________________
> Rec.food.sourdough mailing list
>
> http://www.mountainbitwarrior.com/ma...food.sourdough
>
>

On Jul 6, 1:13 pm, "anon" > wrote:
> Has anyonr tried Desem. I have read that the starter should be cultivated at
> a low temperature. Loike 60 degrees F. does that really make a difference?

Daniel Wing (on pg 49 of The Bread Builders) discusses Desem and
describes the culture as being maintained as a stiff starter in a cool
but vigorous fermentation and specifically notes that the dough is
proofed at an elevated temperature (95°F).

"anon" > wrote in message ...
> Has anyonr tried Desem. I have read that the starter should be cultivated at
> a low temperature. Loike 60 degrees F. does that really make a difference?

Here is a MSWord file from someone who thinks that Desem is pretty much
like any other sourdough, except for always being made with whole wheat flour.
http://www.sysmatrix.net/~jkandell/Desem-web-jk6.doc

The practice of keeping the Desem storage doughball at low temperature
buried in whole wheat flour probably is just arbitrary futz.

Bleached white flour is best for preserving a sourdough culture, because
the conditions of its manufacture practically guarantee its sterility.
But that's just my particular opinion.

Cultures grow slower at lower temperatures, and therefore last longer between
refreshments (feedings).

I hope that answers your questions, masked man. Even "Carlos", the masked
gringo, who gravitates to anonymity, gives us some kind of a name to call
him by. So, I must tell you, "anon" is no kind of a name, and cuts no ice here
or any place else.

My name is Dicky. It is a familiar nickname based on my middle name. It
is what I have been called since I was very little. Little Dicky. But since then,
I have put on some weight. Bread will do that. My rightful first name belonged
also to my daddy, who was a bit of a stinker. I honor him NOT! by using my
middle name. Also I get Internet anonymity that way. Well, there are many
ways to accomplish that goal.

--
Dicky

"Dick Adams" > wrote in message
...

"anon" > wrote in message
...

....

> I hope that answers your questions, masked man. Even "Carlos", the masked
gringo, who gravitates to anonymity, gives us some kind of a name to call
him by. So, I must tell you, "anon" is no kind of a name, and cuts no ice
here
or any place else.

I agree. But nor is a 'name' which doesn't belong to a poster, it's either
an affectation or something to hide behind, neither is sensible. Neither
impresses.

Mary

Try "The Laurel's Kitchen Bread Book" pages 109-133. Make some for yourself
and see what you think.

Marc
"anon" > wrote in message
...
> Has anyonr tried Desem. I have read that the starter should be cultivated
> at a low temperature. Loike 60 degrees F. does that really make a
> difference?
>