I grew up in Denver Colorado. In the early 1970's Frost bakery on Krameria and 14th Ave sold Salt Rising Bread. The smell as it toasted was not appetizing to a teenager, but the flavor was heavenly. I live in the Kansas City Missouri area now and an old friend mentioned last year he'd found the best toasting bread ever, Salt Rising Bread. He couldn't locate any locally, so I decided to see if I could bake some. My first attempt yielded success, my next two trys were failures. I believe using cornmeal that is NOT de-germinated may help and temperature regulation during the first starter phase is essential. On my first successful attempt my husband and I monitored the temperature constantly. We had to hang a treble light in our oven with a 40 watt bulb (our oven light alone did not keep the oven warm enough), we worked diligently to keep the temperature between 90-100 degrees. The second two attempts I did not monitor the temperature as closely and both failed. Maybe they failed for another reason but I feel it was due to too much temperature fluctuation. Now I own a bread proofer and attempt number 4 will be underway soon. Fingers crossed!

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