Guest guest Posted January 21, 2002 Report Share Posted January 21, 2002 Meg, I don't know if you have posted (or someone else has posted) something about desem lately, so I may be repeating or missing something here, but if this is a new desem starter, I would encourage you to keep using it and letting the flavor develop more. I think mine has gotten more mellow over the past year that I have been using it and/or my family's taste buds have adjusted to it. My family likes desem bread best when it is hot out of the oven, before the crust has had a chance to get too hard! It is hard to slice it when it is warm, because it is so soft, but I manage it and we (6 of us) usually devour one loaf with our meal if I time it right so it comes out of the oven at supper time. But *I* like it better later, when I feel like the flavor has developed more. If they aren't used to the flavor and you don't know what to do with the desem bread, you can slice the bread to make a strata or cube the bread to make a bread pudding or make bread crumbs to use in recipes or whatever. Once you get some other flavors blended in with it, the sour flavor isn't even noticeable (in my opinion anyway). I'm glad you do have one starter that you know you like anyway, though! Bonnie in NC >>>Also tried the desem sourdough starter last night. Got more lift than my non-sour starter but no one likes the strong sour flavor. The non-sour starter from GEM has been serving us very well and makes great cinnamon raisin bread. <<< ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/web/. Quote Link to comment Share on other sites More sharing options...
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