Salt Rising Bread
Nellie Williams
2 medium potatoes
2 tsp. salt
1 ½ tsp. baking powder
2 cups lukewarm water
6 to 8 cups flour
3 Tbsp. white corn meal
3 Tbsp. sugar
¾ tsp. soda
3 Tbsp. melted fat

Starter:
Slice potatoes into a quart jar.
Add 3 Tbsp. white cornmeal, 1 scant tsp. salt, 1 Tbsp. sugar, 1 tsp. baking powder, ½ tsp. soda.
Pour over this a small amount of warm water, then a cup of scalded milk or hot water.
Put lid on jar and let set in a warm place until fermented – about 8 hours.
Sponge:
Remove potatoes and add 2 cups lukewarm water or milk, 2 Tbsp. sugar, 1 scant tsp. salt, 3 Tbsp. melted fat, ½ tsp. baking powder, ¼ tsp. soda.
Add enough flour to make a stiff batter.
Set in warm water bath, of about 115 degrees, until sponge rises.
Bread:
Add 6 to 8 cups of flour to make a stiff dough.
Knead well and make into loaves.
Let rise in well-greased pans until double in bulk.
Bake at 375 º for 10 minutes, then reduce to 350º for 45 minutes or so.

SHARE
Previous article100 Years Ago
Next articleLibrary Lines