I am so excited to try YOUR recipe! I am 50 and grew up eating salt-rising bread, which was readily available at the local family grocer. At some point, I realized I stopped seeing it, but thought that maybe it was made only seasonally, etc, so I kept asking for years for it, until I started getting weird looks! I raised two sons who swear they never had any! Well, I just tried a different recipe over two weekends. Here's what I found: my crock pot is a 3 in1 Hamilton Beach, and has a high-low-warm choice. Even on warm, the temp was over 180! (My husband is an engineer & has a thermocouple) So we just put the starter in a ceramic pitcher covered in plastic wrap, set it inside a bowl, wrapped it in a towel keeping the plastic exposed, and aimed a 60watt desk lamp at it-probably 3 inches from the plastic. Worked like a charm!

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