Are there any sources for desem sourdough? I would like to purchase
some. There used to be a source called Baldwin Hill Bakery but they
seem to be no longer available, Any help appreciated.

There are some folks on the yahoogroup Wholegrain-baking which might
send you some.

On 7 Jul 2005 14:31:49 -0700, "Jonathan Kandell"
> wrote:

>There are some folks on the yahoogroup Wholegrain-baking which might
>send you some.

Thanks, I'll see if I can make contact.

"Mike Miruski" asked:

> Are there any sources for desem sourdough?

You could try burying a doughball of ordinary
sourdough in pile of flour.

That should work.

Why not?

On Thu, 07 Jul 2005 22:23:24 GMT, "Dick Adams" >
wrote:

>
>"Mike Miruski" asked:
>
>> Are there any sources for desem sourdough?
>
>You could try burying a doughball of ordinary
>sourdough in pile of flour.
>
>That should work.
>
>Why not?

Thanks, I wasn't sure it could be done that way. I will give it a
shot.

Mike Miruski wrote:

>On Thu, 07 Jul 2005 22:23:24 GMT, "Dick Adams" >
>wrote:
>
>
>
>>"Mike Miruski" asked:
>>
>>
>>
>>>Are there any sources for desem sourdough?
>>>
>>>
>>You could try burying a doughball of ordinary
>>sourdough in pile of flour.
>>
>>That should work.
>>
>>Why not?
>>
>>
>
>Thanks, I wasn't sure it could be done that way. I will give it a
>shot.
>
>
Or get a copy of "Breads from Laurel's Kitchen" and follow her very
complete instructions. Sourdough tends to start very well with whole
grain flours.

Mike

On Fri, 08 Jul 2005 08:48:28 -0600, Mike Avery
> wrote:

>Mike Miruski wrote:
>
>>On Thu, 07 Jul 2005 22:23:24 GMT, "Dick Adams" >
>>wrote:
>>
>>
>>
>>>"Mike Miruski" asked:
>>>
>>>
>>>
>>>>Are there any sources for desem sourdough?
>>>>
>>>>
>>>You could try burying a doughball of ordinary
>>>sourdough in pile of flour.
>>>
>>>That should work.
>>>
>>>Why not?
>>>
>>>
>>
>>Thanks, I wasn't sure it could be done that way. I will give it a
>>shot.
>>
>>
>Or get a copy of "Breads from Laurel's Kitchen" and follow her very
>complete instructions. Sourdough tends to start very well with whole
>grain flours.
>
>Mike

I have already gone and got a copy but thanks.

On Fri, 08 Jul 2005 08:48:28 -0600, Mike Avery wrote
(<mailman.9.1120834108.6853.rec.food.sourdough@mai l.otherwhen.com>):

> Mike Miruski wrote:
>
>> [quoted text muted]
> Or get a copy of "Breads from Laurel's Kitchen" and follow her very
> complete instructions.
>
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?

Felix Karpfen
--
Felix Karpfen
Public Key 72FDF9DF (DH/DSA)

"Felix Karpfen" > wrote in message
news
> On Fri, 08 Jul 2005 08:48:28 -0600, Mike Avery wrote
> (<mailman.9.1120834108.6853.rec.food.sourdough@mai l.otherwhen.com>):
>
>> Mike Miruski wrote:
>>
>>> [quoted text muted]
>> Or get a copy of "Breads from Laurel's Kitchen" and follow her very
>> complete instructions.
>>
> 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?
>
Bugger-all AFAICT! Might be worth trying if you lived in a covered wagon
travelling through the outback, but then, you'd probably be eating damper:-)
Graham

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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