I used to make this from "The Joy of Cooking" but don't have that book anymore, I think this is close to or identical. Thanks for this recipe! Salt rising bread has a very unique character unlike any other and I find myself always making a few loaves in towards the winter time. A few observations for some others: It is highly dependent on the Cornmeal. While it's best to use a more freshly bought one, I have had success with older ones but you have to be observant to notice if the primary starter is successful. Like the recipe mentions, it has to expand and smell fermented. The best input I can give is that it looks "alive" kind of like any other starter/ferment. It will rise a bit and look "fluffy" as shown in the picture, but I use a small clear pyrex container (about 6 oz size) and you can see the change in height a little better. The first starter this round was a fail. It looked gloopy and flat, just as you would expect if you mix cornmeal and liquid and let it sit overnight. The second, in a mere 6 hours using a different cornmeal I had on hand, was noticeably puffed up and light looking. That brings me to another point. Success in rising is really about timing. You should see the times as guides, and plan on adjusting your schedule to the bread, not the other way around. I decided early morning after the starter was really in full swing to mix the second starter, knowing by the time I got home later I would have a nice second starter. You have to be very patient with this bread, because unlike other types of leaven, it's a rather slow process. So very worth the wait!

• Reply