Recipe by Dj's Eagles
A special thank you to Susan Ray Brown, and her Salt Rising Bread Project! After several e-mails back and forth, and her encouragement, and several blunders on my part, (which Susan helped to correct), I have found the perfect recipe for "true" S.R.B! It takes time and patience, but well worth it! Take time to check out Susan's Website! It is full of excellent information! Help to keep this tradition alive! Susan R. Brown, Salt Rising Bread, The Project. Plus, if you have never eaten this bread, you are in for a very special treat!
- 3 teaspoons cornmeal
- 1 teaspoon white flour
- 1⁄8 teaspoon baking soda
- 1⁄2 cup scalded milk
- 2 cups warm water
- 1 1⁄2 cups white flour
- 3 cups warm water
- 11 cups white flour
Directions See How It's Made
- Pour milk onto dry ingredients and stir.
- Keep warm overnight until foamy. I place it in a yogurt maker which will maintain a constant temperature. You must get the foamy and smelly "rotten cheese" smell or it will not work! This is called a "raisin".
- After "raisin" has foamed and has the smell, in a medium sized bowl, add 2 cups of warm water to the mixture. Then add enough flour, (about 1 1/2 cups) to make a thin pancake like batter. Stir and let rise again until it becomes foamy. This will usually take from 2 to 3 hours.
- Next, add one cup of warm water for each loaf of bread that you want to make. ( e.g., 3 cups of warm water will make 3 loaves of bread). To this add about 10 cups of flour.
- Knead well, about 8 to 10 minutes. Then form into loaves and put into well greased loaf pans. Grease tops of loaves. Let rise again, until double, in a warm place. ( I place mine in the oven with the oven light on.) This will take from 2 to 6 hours.
- Bake at 300 deg. for 30 to 45 minutes, or until loaves sound hollow when tapped on the bottom.
- Let cool. Tastes excellent toasted. Freezes Well! Enjoy!
- NOTE: You can make up to 6 loaves with this Starter. I chose to make 3.