What's difficult about desem? Make a stiff dough of water and flour,
bury the dough-ball in a bucket of flour, cover with a cloth and wait
for it to ripen/ferment. Desem is, in essentials, no different from
sourdough, merely stiffer and lower-maintenance.

On Sun, 10 Jul 2005 07:23:32 +1000, Felix Karpfen
> spewed forth :
>The missing item in these instructions is "a good reason for trying to
>make desem bread".
>
>What does the desem route have to offer that would warrant the extra
>effort?

+++++++++++++

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This practice has cut my spam by more than 95%.
Of course, I did have to abandon a perfectly good email account...