Well, I did capture the Great One, but had a lot of trouble navigating the feeding schedule back then. Two and one-half years ago, I started my second attempt at capturing the Desem using Laurel's Kitchen instructions.
Two and one-half years ago, I started my second attempt at capturing the Desem using Laurel's Kitchen instructions.
Well, I did capture the Great One, but had a lot of trouble navigating the feeding schedule back then.
What I didn't realize is, the Desem didn't give up on me I froze a small quantity of ripe Desem in a plastic container, and there it sat in my freezer for 2 1/2 years.
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Two and one-half years ago, I started my second attempt at capturing the Desem using Laurel's Kitchen instructions. Well, I did capture the Great One, but had a lot of trouble navigating the feeding schedule back then. What I didn't realize is, the Desem didn't give up on me I froze a small quantity of ripe Desem in a plastic container, and there it sat in my freezer for 2 1/2 years.
I didn't understand a lot about fermentation. Last week I found it, took it out, and thinking it must certainly be dead, went ahead anyway and fed it freshy-ground hard white wheat, put some more flour in the bottom of a wide mouth pint jar and covered the ball of dough with more fresh flour, finally setting it in 60-degree temperature spot.
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