Aw, shucks. The ABM recipe isn't! Obviously in the wrong category. I haven't made four loaves of bread at once in a couple of years; was hoping for a single-loaf recipe.
And the cook at AllRecipes admits "THIS IS NOT AN EASY BREAD TO MAKE! It is tricky, but worth the effort for one who loves that very different, pungent smell of salt-rising bread. The cornmeal used for the starter must contain the inner germ of the corn and a constant warm temperature must be maintained." No, no, no. I've spent years trying to make reliable sourdough and am not ready to be led down the garden path one more time. The photo accompanying this recipe shows a crumbly-textured result.
The CDKitchen recipe is straight-forward but you're going to spend a couple of days trying to regulate temperature. Included here is an excerpt from the Fanny Farmer cookbook, posted on the site: "The name 'salt-rising bread' stems from the original method of keeping the dough warm: the bowl of dough was set in a large container of warmed rock salt, which held the heat for a long time."
Gotta go--my ABM just finished a delectable loaf of garlic-herb bread for me.
P.S. Non-degerminated cornmeal is stone-ground.