Reviewed: Oct. 7, 2011

I need some help. I tried to make the starter for the Salt Rising Bread using germ-in corn meal and our old Rival crock pot. Using a fluid thermometer I had from my home-brewed beer making days I kept track of the temp. It was steady at about 125 degrees Fahrenheit. Too hot evidently. No foam within 48 hours. Questions: How long should you cook the cornmeal, sugar, salt and milk combination. Mine was warm - not boiling. The sugar and salt dissolved. The corn meal didn't appear to change. Although I used a glass jar with a rubber ring and clamp down top, I didn't clamp the lid down. Should it be tightly covered or not covered at all? I gave up after 48 hours but how long can you keep going without needing a fresh batch of starter? Last question (for now). My oven's lowest temp is 170 degrees and my toaster's is 150. The crock pot on "Low" is 125 F (50 C) and not adjustable. We live in an all-electric home. No gas or propane. Our electric furnace/heat pump does not lend itself to this project. We don't own an electric skillet. We have a waffle maker?? What could I buy or use to maintain 100 degrees? Thanks, everyone, for taking the time to consider my plight. I really appreciate it! Let me hear from you. BFCore

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Reviewer:

BFCore

Reviewed: Nov. 6, 2010

My father has Alzheimer's and he was asking for this over and over again. Thank you for helping me find what he was looking for! He LOVED it, and I didn't think it was horrible to make. It was actually a nice challenge and I kind of became obsessed with it ;) It is delicious toasted with butter! Again, thanks!

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Reviewer:

Michele W

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Cooking Level: Expert

Home Town: Hampton, Virginia, USA

Reviewed: Apr. 11, 2010

Many years ago (30+) I remember our bakers orders "salt rising yeast" from the yeast man. It made a delicious yet very "stinky" loaf of bread. I tired this recipe and was excellent! It brought back memories and though it was "stinky", when I toasted it and put butter on it, I was in heaven! Thank You for this great recipe.

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3 users found this review helpful

Reviewer:

BredPhd

Cooking Level: Professional

Home Town: Hinsdale, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Dec. 11, 2009

Yesterday, I finished baking three loaves of this bread, and this morning I enjoyed some of the best toast I've had in years. This bread is ideal for toasting. I do admit to cheating a bit, though. I often don't have five-plus hours to baby-sit rising loaves, so I tossed in a half teaspoon of instant yeast as I was kneading it. The salt-rising flavor was still there, but it cut the rise times down significantly. Someday I'll try it without adding the yeast, but for routine use, I think its an acceptable compromise.

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S M Palmer

Reviewed: Nov. 19, 2009

This recipe is the best! I have made salt rising bread for years using a potato/water mixture as a starter but the cornmeal/milk is much better. I use melted butter not shortening. On the second recipe I increased it by half with the same excellent results. I have a 100 deg proof setting on my oven that makes this bread easier.

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Reviewer:

greenman85

Reviewed: Jun. 28, 2009

This is a great recipe! Works everytime. Makes wonderful toast!

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Reviewer:

Marjorie

Home Town: Los Angeles, California, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Feb. 26, 2009

If you had problems with this recipe a likely problem is that you could have used "degerminated" corn meal. That happens to be the only kind sold in my local grocery store so I have to go old school and grind actual dried corn for this.

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Reviewer:

Leah Marie

Reviewed: Nov. 16, 2008

This recipe was so much faster and better than the one I have. The results were great. I made it exactly as the recipe stated but used the back of the coal stove to keep it warm. Great flavor. This is one recipe I'll keep making..Thanks for sharing

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Reviewer:

jaswoods

Reviewed: Jun. 16, 2008

3rd Update: I finally got this to work. I tried the starter a 3rd time, heated my glass jar in the dishwasher, then covered it and left jar of starter on my padio in the Texas heat (where else is it a constant 95-110 degrees?). Whew. Made a great loaf of bread (excellent toast as mentioned my other reviewers!), but I am not sure if I will try this again anytime soon...(: Thanks for the post & letting me try somethign different! Update: So far this has not worked for me. I have started the starter (repetative phrase there!) twice. The 2nd time I got a few bubbles, but it wasn't enough to continue with making the bread. I will try again at some point, right now I am bummed! ): Original review: I have been wanting to try this bread for several years. Made starter 6-16-08, will update and take pics of progress.

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Reviewer:

opal~/~dragonfly (dana)

Cooking Level: Expert

Home Town: Belton, Texas, USA

Reviewed: Nov. 13, 2007

Salt rising bread can be very unpredicatble. As one reviewer reported it never did rise. This is a common problem - one time it comes out beautifully, the next it is a total waste. In a spirit similar to making sourdough bread however, the successes are so rewarding that the failures are easily overlooked. If you have had a problem with this breead, give it another try -- the successful loaf is well worth the effort.

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