Thursday, April 30, 2015

Salt Rising Bread Ii


  • 1 cup milk, cooled, scalded
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons cornmeal ( preferred)
  • 1 tablespoon butter
  • 3 cups flour


  • 1 add the salt, sugar, corn meal, and butter to the milk.
  • 2 place this in
  • 3 a glass fruit jar or a heavy crockery pitcher and surround it with water at about 120 f.
  • 4 allow it to stand 6 to 7 hours or until it starts to ferment. if it has "worked" enough, the gas can be heard as it escapes.
  • 5 this leaven contains enough liquid for 1 loaf.
  • 6 if more loaves are wanted, add 1 cup water, 1 teaspoon salt, 1 tablespoon sugar, and 1 tablespoon butter for each additional loaf.
  • 7 make a soft sponge by adding 1 cup flour to each loaf to be made. beat well.
  • 8 put the sponge to rise again at 120 f.
  • 9 when it is very light, add more flour (2 cups flour for each loaf) gradually so tha t the dough can be kneaded and not stick to hands.
  • 10 knead 10 to 15 minutes.
  • 11 put in a greased pan.
  • 12 let rise until 2-1/2 times its original size. bake in hot oven 15 minutes and then a moderate one for 45 more. notice that there is no yeast in this bread except the wild yeast that comes from the air.
  • 13 while it is baking there is a disagreeable odour that disappears when the bread is baked.
  • 14 it always has a peculiar flavour, disliked by some and prized by others.
  • 15 it is never so light as bread made with yeast. a loaf made with 1 cup liquid will not rise to the top of a standard-sized bread pan.
  • 16 do not try to keep this fine-grained bread for long as it dries out.

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