If anyone is currently using a desem start, I was wondering how large of a
doughball are you keeping from one batch to the next. I have read many older
posts about the storage of the doughball in flour, but couldn't find much on
size of the storage piece except one post that said "about the size of a
walnut".

Are you storing 50g? 100g? 200? More?

Denny

--
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Denny_from_MO wrote:
> If anyone is currently using a desem start, I was wondering how large of a
> doughball are you keeping from one batch to the next. I have read many older
> posts about the storage of the doughball in flour, but couldn't find much on
> size of the storage piece except one post that said "about the size of a
> walnut".

40 grams is more than sufficient. That would be a ping pong ball more
or less <g>. A walnut sized piece is 20 grams.

Will

"Will" > wrote>

> 40 grams is more than sufficient. That would be a ping pong ball more
> or less <g>. A walnut sized piece is 20 grams.
>
> Will
>

Will you have rather small nuts. Mine are bigger. Another argument for
scales.

hutchndi

hutchndi wrote:
> "Will" > wrote>
>
>>40 grams is more than sufficient. That would be a ping pong ball more
>>or less <g>. A walnut sized piece is 20 grams.
>>
>>Will
>>
>
>
> Will you have rather small nuts. Mine are bigger. Another argument for
> scales.

Some people have to brag about *anything*!

Hmm? WALnuts? Oh - never mind.....

I kept a Desem starter for years and stored it a ball about 2 1/2
inches in diameter. I wrapped it in a heavy cloth and stored it in a
glass jar with a loose lid.