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Thanks Terri for posting the recipe for the salt rising bread. I had never heard of this before so have learned something new today. Am not sure I want to go to all that trouble, but would love to taste it sometime. At least will know about it now. Hubby would probably love it, he is the bread eater in the family. Thanks again.
Is this different than sour dough bread? I had an excellent starter years ago for sd bread but eventally I got tired of it and let it die. Now since retiring I have time to make it again and can't find a good strong sd starter. Have tried several recipes for making my own & even ordered a starter from San Francisco which wasn't as good as the original one. Would love to have a good strong sd starter, this salt rising bread sounds very much like the sd recipe I had years ago. Maybe I'll try it again, didn't consider using an electric skillet to maintain temps. thanks for the recipe
It is a unique bread and popular in WNY. The loaf is dense and will mold quickly if not eaten right away. Never an issue in my house. There's nothing better than a fresh loaf, toasted and spread with butter.
countrymaid- I clean up after the kids, the husband and the farm animals
To make the sponge and keep it warm for an extended period use either an electric skillet or a crockpot.
Go to the King Arthur Flour web site and order a catalog. They sell Self-rising starter which works very well.
I was going to suggest using a crockpot as well. Never heard of this type of bread before. I actually thought it was a typo! I'm too lazy to go to all that trouble. I make bread every week but I use my food processer and make 1 loaf at a time. My DH loves his morning toast.