Such good memories you've stirred! We used to be able to buy salt rising bread in the grocery here in central KY when I was a child. Always puzzled me how bread that smelled something like old socks could make such wonderful toast! Can't wait to bake some! I make homemade yogurt by putting the milk mixture in a container inside a cooler with boiled water added as a sort of water bath. Successfully maintains the temp needed for culturing yogurt for 12 hours or so. Do you think this same set up would work for the bread starter?

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