A Closer Look: Desem Sourdough Starter

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Today we are going to take a closer look at the Cultures for Health Desem Sourdough Starter.  Desem is a Flemish-style starter made with organic whole wheat flour. It makes delicious whole grain bread. For best results, we recommend feeding your Desem sourdough culture weekly.

Desem sourdough starter is available as a dried culture. Dried sourdough starters are shelf-stable and do not have to be fed or cared for immediately. Dried sourdough starters can be ready to create baked goods within 3 or 5 days.

Click here to view the dried sourdough starter instructions.

Click here to compare sourdough starters.

desemsourdough

 What Others Are Saying

Here are a few snippets from the product page.

I very quickly had a happy, healthy, active sourdough culture! (Posted on January 26, 2014)

…It rehydrated just fine, and been bubbling (which is so exciting!). I made pancakes with it yesterday that turned out great… (Posted on March 13, 2013)

Product Q&A

Here are some customers who have taken advantage of the Q&A feature on the Desem Sourdough Starter to take their own “Closer Look”:

From Amy

Q. When working with this starter do I have to bake with straight wheat flour as well? For example – can I feed my starter with whole wheat flour but then bake with a mix of whole wheat and spelt flours?

A. Yes. At that point, you could add different flours for a nice multi-grain bread.


From Anna

Q. Can I use whole grain bread flour to activate my starter? Is there a difference between bread flour and regular whole grain flour? Thank you :)

A. Bread flour is high gluten, high protein, and doesn’t have the right proportion of carbohydrates for the sourdough to work best. You can use it, but it won’t give the best results.​

Have you tried the Desem Sourdough Starter?  If so, what did you think?

Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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