In reference to Paula Countryman's query in #67 about desem bread, it appears
that there has been no response as yet. While I do not follow the Laurel's
Kitchen Bread Book recipe to the letter, I believe that I do in spirit. I
have yet to take the plunge to 100% whole wheat flour. I use half white
and half whole wheat. I add other whole grains - rolled oats, cracked
wheat, corn, barley, rice. These I soak, cook in a double boiler, then
ferment for 12 hr or so with my sourdough culture before adding salt,
additional water, and flour. Kneading is by hand (of course). It is a
longish process, but the result is satisfying.
Paula's reference to the Laurel's Kitchen Bread Book is the only one I recall
seeing in this list. Does no one else use it? I suppose it is for "purists"
(or the stubbornly old fashioned) only.
Best regards,
John Miles
(Cali, Colombia)