Dj's "true" Salt Rising Bread
photo by Djs Eagles
- Ready In:
- 12hrs 30mins
- Ingredients:
- 8
- Yields:
-
3 loaves
- Serves:
- 30
ingredients
-
Starter
- 14.78 ml cornmeal
- 4.92 ml white flour
- 0.61 ml baking soda
- 118.29 ml scalded milk
-
Sponge
- 473.18 ml warm water
- 354.88 ml white flour
-
Bread
- 709.77 ml warm water
- 2602.49 ml white flour
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
RECIPE SUBMITTED BY
I am a retired College Professor. I am now involved in "Metal Sculpture". I do all kinds of wildlife sculpture. Eagles are my specialty! I am equally turned on to cooking, having been a Mess Sargent in the Military. I am constantly looking for low fat/low carb recipes that taste GOOD! This is very difficult to do since I love Breads! My passion at the present is "Salt Rising Bread"! TRUE, authentic S.R.B. recipes that work well are very hard to find! However, I have found one! It is listed in my Public recipes.