Dj's "true" Salt Rising Bread Recipe - Food.com (2024)

• Starter

• 3 teaspoons cornmeal
• 1 teaspoon white flour
• ¹⁄₈ teaspoon baking soda
• ¹⁄₂ cup scalded milk

• Sponge

• 2 cups warm water
• 1 ¹⁄₂ cups white flour

• Bread

• 3 cups warm water
• 11 cups 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.