I am currently on Day 3 of making a desem starter. I'm following the instructions as outlined in Laurel Robertson's Bread Book. I wanted to try it while it is still cool here in the deep south because in another month, it will be too hot to make it. The starter must be kept between 50 and 65 degrees for the first couple of weeks, but I'm wondering if I can keep it in the fridge thereafter. Anyone have any success (or failure) with this kind of bread?
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2/15/06 at 11:04pm