Instructions: Potato/cornmeal starter which produces the only leavening in the recipe. This is a fickle bread because sometimes the mixture doesnt "take ". It is called salt rising not because of salt content but because the bowl containing the starter was packed or surrounded by salt to keep the bread warm!

The recipe is a challenge because of this. Technically it is not a hard bread to make. If your starter doesnt bubble, foam , smell yeasty or unpleasant ( like ripened cheese ) then DONT BOTHER TO CONTNUE WITH THE RECIPE.

If you consult old cookbooks you will find a variety of salt rising recipes.

This recipe was passed on by a
person who has made delicious successful bread. Ive had great results with this recipe. Please remember one thing: salt rising breads demand constant warmth.So make sure even utensils are warm. The finished bread is most delicious with a texture similar to yeast risen breads. Salt rising breads tend to be heavier and denser than most yeast risen white breads. The bread is excellent toasted. Now see the separate recipe and tips.

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