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- Desem abstract "Desem (Dutch for "leaven") is a type of sourdough starter made from whole wheat, spelt or other flours (amaranth or kamut) and water, inoculated by wild yeasts and bacteria, traditionally used in Belgium to make healthy, nutrient-rich bread. The starter is grown in a bed of flour at cool temperatures until it reaches sufficient maturity. The term "desem" also describes the loaf made with this starter. Desem bread made from a mature desem is characterized by a strong rise, and a light texture, and nutty, slightly sour taste. The loaf is similar in process to the French "pain au levain", but made with whole wheat flour and starter instead of white flour.Desem bread has a strong following in the natural foods community, where it was largely popularized by vegetarian cookbook author Laurel Robertson.".
- Desem ingredient Amaranth.
- Desem ingredient Flour.
- Desem ingredient Khorasan_wheat.
- Desem ingredient Spelt.
- Desem wikiPageExternalLink desem.
- Desem wikiPageExternalLink edit?usp=sharing.
- Desem wikiPageID "7438521".
- Desem wikiPageRevisionID "605632934".
- Desem hasPhotoCollection Desem.
- Desem mainIngredient "Flour".
- Desem name "Desem".
- Desem type "Pre-ferment and bread".
- Desem subject Category:Dutch_words_and_phrases.
- Desem subject Category:Leavening_agents.
- Desem subject Category:Sourdough_breads.
- Desem type Agent109190918.
- Desem type BakedGoods107622061.
- Desem type Bread107679356.
- Desem type CausalAgent100007347.
- Desem type Food100021265.
- Desem type Food107555863.
- Desem type Foodstuff107566340.
- Desem type LeaveningAgents.
- Desem type Matter100020827.
- Desem type PhysicalEntity100001930.
- Desem type Solid115046900.
- Desem type SourBread107686720.
- Desem type SourdoughBreads.
- Desem type Starches107566863.
- Desem type Substance100020090.
- Desem type Food.
- Desem type FunctionalSubstance.
- Desem comment "Desem (Dutch for "leaven") is a type of sourdough starter made from whole wheat, spelt or other flours (amaranth or kamut) and water, inoculated by wild yeasts and bacteria, traditionally used in Belgium to make healthy, nutrient-rich bread. The starter is grown in a bed of flour at cool temperatures until it reaches sufficient maturity. The term "desem" also describes the loaf made with this starter.".
- Desem label "Desem".
- Desem label "Desem".
- Desem sameAs Desem.
- Desem sameAs m.0261ptj.
- Desem sameAs Q3024356.
- Desem sameAs Q3024356.
- Desem sameAs Desem.
- Desem wasDerivedFrom Desem?oldid=605632934.
- Desem isPrimaryTopicOf Desem.
- Desem name "Desem".