Desem
Encyclopedia
Desem is a type of sourdough
starter made from Whole Wheat, Spelt of other flours (Amaranth or Kamut) and water, inoculated by wild yeasts and bacteria, traditionally used in Belgium to make healthy, nutrient rich bread
. The starter is grown in a bed of flour at cool temperatures until it reaches sufficient maturity. The term "desem" also describes the loaf made with this starter. Desem bread made from a mature desem is characterized by a strong rise, and a light texture, and nutty, slightly sour taste. The loaf is similar in process to the French "pain au levain", but made with whole wheat flour
and starter instead of white flour.
Desem bread has a strong following in the natural foods community, where it was largely popularized by vegetarian cookbook author Laurel Robertson
.
Sourdough
Sourdough is a dough containing a Lactobacillus culture, usually in symbiotic combination with yeasts. It is one of two principal means of biological leavening in bread baking, along with the use of cultivated forms of yeast . It is of particular importance in baking rye-based breads, where yeast...
starter made from Whole Wheat, Spelt of other flours (Amaranth or Kamut) and water, inoculated by wild yeasts and bacteria, traditionally used in Belgium to make healthy, nutrient rich bread
Bread
Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...
. The starter is grown in a bed of flour at cool temperatures until it reaches sufficient maturity. The term "desem" also describes the loaf made with this starter. Desem bread made from a mature desem is characterized by a strong rise, and a light texture, and nutty, slightly sour taste. The loaf is similar in process to the French "pain au levain", but made with whole wheat flour
Whole wheat flour
Whole wheat flour is a powdery substance derived by grinding or mashing the wheat's whole grain. It is used in baking but typically added to other "white" flours to provide nutrients , texture, and body to the finished product....
and starter instead of white flour.
Desem bread has a strong following in the natural foods community, where it was largely popularized by vegetarian cookbook author Laurel Robertson
Laurel's Kitchen
Laurel's Kitchen is a vegetarian cookbook, first published in 1976, that contributed to the increasing awareness of vegetarian eating in the US. Its authors were Laurel Robertson, Carol Flinders, and Bronwen Godfrey, and its subtitle was a handbook for vegetarian cookery & nutrition. A second...
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