I grew up with this bread (in NC), where a local bakery offered it on Tuesdays and Saturdays. One had to be there before they opened to get a loaf; and the elderly lady who made it stopped after witnessing a fist fight between two regular customers over the last loaf one Saturday. The selfish “un-Christian” behavior exhibited seemed to her a sin that she was a part of. Sigh. I let her cool off for a week, then flattered her out of the recipe. I’ve been making it ever since then (1965), but have used many recipes over the years. I used the dried starter when you sold it, but since it required yeast as well it wasn’t quite authentic, and fellow aficionados agreed it lacked pungency. I’ve used this recipe since it was posted, with great success, and I always double the recipe and use KA cornmeal and flour and correct-sized loaf pans. Recently I moved into a new house, and my oven has a proof setting. The first starter failed and I thought it might be too hot, so I used just the oven light as I have for a decade. The starter was dead again, so I took its temperature: 140 degrees Fahrenheit! I just received my Brod and Taylor folding proofer yesterday and am waiting for my loaves to rise. I disappointed my family after my Thanksgiving failure, but now I can give them all a loaf for Christmas. Thank you.

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