Instructions: The phrase "salt rising" refers to an old kitchen practice of keeping the bowl of starter nested overnight in a bed of warm salt, which retains heat. It does not refer to the breads taste.

The starter to begin salt-rising bread is a true starter where no yeast is used and is very temperamental. If the starter does not bubble up during the night to produce an oddly sweet odor, throw it out and begin again. But put it together in a different way and use a different milk or another kind of cornmeal. There is no easy explanation why one combination will work and another will not.

Salt-rising bread loves warmth. Warm everything it touches and dont let it chill. It should be kept in a place between a constant 90 to 95 degrees and should remain so for 24 hours of the starter rising.

The sponge and the dough demand less heat and attention as the bacterial strain grows. Use pasteurized whole milk. The bread should have a smooth texture and a tangy flavor and aroma.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.