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
>
>