PJ, bacteria don't develop. That would imply spontaneous generation. Either they are killed, or they are not. Some sporulating bacteria, e.g. Bacillus cereus, are more resistant. This used to contaminate the fermenter at times when we were making yeast preps, resulting in the smell of dirty tennis shoes as opposed to a nice yeasty bread scent (hence my suggestion that spores were involved.) Anyway, after the extra blast of corn meal it worked just fine--maybe doubling the milk and scalding it in the microwave in a Pyrex measuring cup meant that the temp was too high. I'd recommend letting it cool to lukewarm before adding the cornmeal. The doubled recipe was great, my dough hook made quick work of the kneading and mixing (even when I forgot, initially, to put in the butter, which I had warmed in the same oven with the starter.) My trusty 4x8 KAF loaf pans made beautiful loaves. We've started on one, and frozen the other. I remember trying to make this as a kid, but my mother was a lousy cook, and the nuances of baking chemistry were not available to me. Thanks to KAF for their cookbooks and recipes, and their baker's education! Oh, wait! Here's what Wikipedia says: "One of the main rising agents in salt rising bread is a bacterium Clostridium perfringens, along with lactobacillus and other wild microbes, as opposed to mainly yeast or baking soda. There is no indication of salt rising bread having ever caused any human disease.[1]" I don't see where lactobacillus produces spores (it's what makes yogurt and cheese), but C. perfringens does, and the bacterium is a common source of food poisoning. The toxin it produces, however, is inactivated at 165 degrees F, so if that is what is making the bread rise, it would be safe to eat after baking at 350 degrees F. Maybe such a thing as knowing too much...anyway, thanks for the recipe and the experience!!

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