Salt Rising Bread

What follows is a post from the Smokin 4 U BBQ Blog. I started that last May. This is a recipe, so I thought I would include it here too. I love making this bread because it's such a challenge. It's not for everyone to attempt but for those of us who can't resist the taste of this bread, it's worth it.

Well, if you read a couple of posts ago I talked about the salt-rising bread that I was trying to make. (trying is the operative word here) It is a long, drawn out process. Especially when you make mistakes or have problems.

You start with the 'starter'. I had gotten some 'culture' from King Arthur Flour. I'm not sure I care for it though, because I have to add to it anyway to make it work. But, it's 3 tablespoons of culture and 2 tablespoons of dry milk mixed into 1 cup of boiling water. Yes, boiling water. This is not a yeast dough. The fermentation comes from natural cornmeal that you use. It needs to be natural or stone ground and still have the germ in it. (Call me if you have no idea what I'm talking about and actually want to know. I'll be happy to explain it to you.)

All this has to be kept at 110 degrees. That is not as easy as it sounds. The light bulb in your oven will keep the temperature at about 90 to 95 degrees. That's too cool. If you take out the 40 Watt bulb that is in your oven and replace it with a 100 Watt bulb, that works. But your oven is then tied up for 3 days. You say, "But I don't use my oven that much." It's one of those Murphy's Law things, If you can't use it you will want to, or need to. What I have found that works for me is my crock pot. I have a really nice crock pot that my son, Josh, gave me for Christmas one year. It has a 'keep warm' setting that is perfect. Just remember 110 degrees, NOT more or less, 110 degrees.

Also, if the water that you use is not boiling when you pour it into the mixing container it will not activate the cornmeal. I'm not sure how the pioneer women made this stuff without all of our modern conveniences, but this was a staple of the pioneer diet. They started with potato water and cornmeal and it worked. Yes, I tried that too. And yes it worked. Temperature is key in this process, have you noticed?

Now that we have it mixed together and in a container in the crock pot (no lid), we wait. 24 Hours we wait. After about 12 hours if it stinks, you're doing well. It should start to smell like a teenage boys dirty socks. Now that's appetizing don't you think? Or smells like Parmesan cheese. Trust me!

After the wait and if your significant other can stand the smell, you are ready for the next step. If you are still reading this, if I still have your attention, please stick with me for a bit longer. Now we need to mix the 'starter' with some flour and water to make the 'sponge'. Now this time the water cannot be boiling. It needs to be very hot but not boiling. I think it's because you don't want to kill the little guys you just nurtured for 24 hours. The flour will be at room temperature and the water extra hot so when you mix them together they are about (say it with me now) 110 degrees!

Now, you need to have mixed the flour and water in a bit larger container, but one that still fits inside your crock pot. Add the starter to your flour and water mixture and stir to combine. Then put it back in the crock pot to stay warm for another 12 to 24 hours. This will grow significantly. You have now fed the little guys so they will be making more little guys quickly. And just like teenagers they smell something awful! Trust me here. If you can stand the smell, it's worth it!

OK, so here we are 2 days later. Now we are ready to make the actual bread. The recipe is at the end here so I'm not going to go into all of the ingredients. After getting all that together you still have to wait. (Sorry) But not that much longer. You now have two formed loaves of bread in bread pans, right?

Cover the pans with plastic wrap that you have sprayed with cooking spray. Guess what you do with the dough to let it raise. Yep! Put it in a warm spot. The way that I do this is to turn the oven on and let it get just warmed. Not completely preheated but warmed (say it with me again) to about 110 degrees. When the oven is warmed put the pans in for 2 to 4 hours. These little guys are very unpredictable, so check the pans after about 1 1/2 hours. Cause you just never know. It's ready to bake when it's about doubled. Take them out of the oven and preheat to 375 degrees, then put them back in and bake for 35 to 40 minutes. If you don't know how to tell if bread is done, don't make this until you know.

You now have the best bread you have ever or will ever toast. It is fragrant, moist, a bit chewy from the corn meal and flavorful. Use real butter and you will be in heaven.

If you want some of this bread but don't want the challenge, call me. I'll make you some. But it may cost you. You never know when I may need a favor. Enjoy!

Recipe:
Starter - 1 Cup Boiling Water
3 T Salt-Rising Culture
2 T Nonfat Dry Milk
Sponge - 2 Cups Unbleached Bread Flour
1 Cup Hot Water
All of the Starter
Dough - 1 T Nonfat Dry Milk
1 T Yeast
1/2 Cup Warm Water
4 Cups Bread Flour
3 T Sugar
1 T Salt
1/4 Cup Solid Shortening (Crisco)