This is the final chapter of my accounts of making desem bread, which is made with just flour, water, salt and nothing else. It's somewhere between regular baking and a science project.
My desem is now about three weeks old, and is quite mature. How do I know it's mature? Because, after it's been fed some fresh flour and water, it turns quite spongy within a few hours. It also dissolves completely in water, leaving no strings of gluten in my hand.