• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Carla Burke
  • Nancy Reading
  • John F Dean
  • r ranson
  • Jay Angler
  • paul wheaton
stewards:
  • Pearl Sutton
  • Leigh Tate
  • Devaka Cooray
master gardeners:
  • Christopher Weeks
  • Timothy Norton
gardeners:
  • thomas rubino
  • Matt McSpadden
  • Jeremy VanGelder

laurels kitchen book of whole grain baking

 
Posts: 10
1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Anybody familiar with this book? I tried the desem recipe and it was ok, and want to try again. Anyone have experience with this recipe?
 
steward
Posts: 16100
Location: USDA Zone 8a
4280
dog hunting food preservation cooking bee greening the desert
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Thanks for sharing.

https://www.amazon.com/Laurels-Kitchen-Bread-Book-Whole-Grain/dp/0812969677

I am not familiar with desem bread so I looked it up:

Desem (pronounced DAY-zum) (Dutch for "leaven") is a type of sourdough starter made from whole wheat flour, spelt flour or other flours (such as kamut, durum and tritordeum) and water. Desem is essentially a 100% whole grain pain au levain, done in the old French way for those who do not prefer their bread sour.



https://en.wikipedia.org/wiki/Desem
 
Good things happen to those who hustle --Anaïs Nin ... feel the hustle of this tiny ad!
A rocket mass heater is the most sustainable way to heat a conventional home
http://woodheat.net
reply
    Bookmark Topic Watch Topic
  • New Topic