Desem

Desem (pronounced DAY-zum) (Dutch for "leaven") is both a type of sourdough starter made from whole wheat flour, spelt flour or other flours (such as kamut, durum and tritordeum) and water, and the resulting bread. Desem starter is 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 starter is not exposed to outside bacteria and yeasts, but achieves its leavening power from organisms present in the whole wheat flour itself. For this reason, desem starter is best made with grains free of chemicals (i.e. organically grown without herbicides, pesticides or dessicants) and water that does not contain chlorine or fluoride. The leavening power of desem starter may be stronger than that of typical sourdough starters. 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, with a nutty taste. When made properly desem bread is less sour than German or San Francisco sourdough breads. 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 is considered to be a "naturally leavened" bread, rather than a "yeasted" bread. It keeps well and digests comfortably.…

Desem (pronounced DAY-zum) (Dutch for "leaven") is both a type of sourdough starter made from whole wheat flour, spelt flour or other flours (such as kamut, durum and tritordeum) and water, and the resulting bread. Desem starter is 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 starter is not exposed to outside bacteria and yeasts, but achieves its leavening power from organisms present in the whole wheat flour itself. For this reason, desem starter is best made with grains free of chemicals (i.e. organically grown without herbicides, pesticides or dessicants) and water that does not contain chlorine or fluoride. The leavening power of desem starter may be stronger than that of typical sourdough starters. 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, with a nutty taste. When made properly desem bread is less sour than German or San Francisco sourdough breads. 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 is considered to be a "naturally leavened" bread, rather than a "yeasted" bread. It keeps well and digests comfortably. Desem bread has a strong following in the natural foods community, where it was largely popularized by vegetarian cookbook author Laurel Robertson. ==References== Good Food: The Complete Guide to Eating Well, Margaret Wittenberg. 1995. p93. The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking 2ed, Random House, 2003, . ==External links== Making desem bread Jonathan Kandell's Desem Making Primer: A-Z

Text derived from https://en.wikipedia.org/w/index.php?oldid=1307500317 under CC BY-SA 4.0; modifications have been made.