"Wooly" > wrote in message =
...

> ... Make a stiff dough of water and flour, bury the=20
> dough-ball in a bucket of flour, cover with a cloth and=20
> wait for it to ripen/ferment.

How long do I have to wait? =20

> Desem is, in essentials, no different from
> sourdough, merely stiffer and lower-maintenance.

If I peek and find nothing going on, do I need to
replace the flour in the bucket or reconstitute the
doughball?

Is it easier to keep that way than in a jar? Would
it be good to thread it with a string or ribbon so it
could be pulled out of the flour without a lot of=20
digging? Or maybe a stick like a shiskabob skewer?

--
Dicky