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).