Salt rising bread brings back many memories from years gone by when I would make this using raw grated potatoes as the starter base. And you are so right, it does have that strange smell that fills the kitchen when raising and baking, however, once you get that first slice buttered and take a bite, all you can say is, wow!! Sadly, when I moved from Ohio to Florida, I lost my recipe using the raw grated potatoes! So, any suggestions as to amounts of potato to use? I would use the lighter in my gas stove's oven for the necessary heat that allows the bacteria to grow, and that is where I proofed all my yeast dough. Now, with electric stoves there is no lighter. How about using a light bulb placed in the oven down on the bottom as the source of warmth? Of course you would have to turn it on!! David.

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