I have been waiting to post about SRB until I have consistent results. In my hometown (Asheville, NC) we had a local bakery (Quality Bakery, on Pack Square) that made this bread and it was readily available at any
time. This was the only bread we purchased that was “store bought.” I have had SRB in recurring memories over the years, but had not thought seriously about making it. In January last year (2021) I finally researched for a source and found that Rising Creek Bakery and Cafe (Mt. Morris, PA) sold both SRB and starter mix.
I bought two loaves and the starter; the bread was good yet not quite what I remember for flavor. My first batch, using the bakery’s instructions was very much like their commercial loaves, good but not quite my
memory. Since then I have attempted SRB several times, some duds and some successes. I still use their starter, but boost it with Bob’s Red Mill cornmeal, and follow King Arthur’s recipe and directions. Wow! the “aroma” is something else - - hard to go into the kitchen without saying “what’s that smell?” It really permeates the air, even coming from my Brod & Taylor proofing oven. A fresh batch today, again, ripe!

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