Prep 12 hrs
Cook 30 mins
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
- 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.
Bland and flavorless. Needed salt and a little shortening. This is the only recipe I've seen that doesn't have either. What size pans? Waste of a lot of time today.
Its about taste. the lack of salt is like flavorless cheese curd , the added salt would bring out what this recipe needs and 1.5 tsp of baking soda to help out the cultures and 1/4 of sugar. I did this and it made a great difference
Your salt rising bread looks delicious. I watched Susan Brown on Expert Village (for a week I kept watching the video) trying to figure out how to make salt rising bread. This starter was the third starter I tried and it works!! I make this at least once a month for a dance teacher of mine who told me she could not find this bread in Los Angeles. I do add salt and butter to my bread, and bake at 350. Maybe I will try at 300 degrees. I have tried the other starters and this is the best. Thank you for posting this recipe.