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From Mt. Morris, Pennsylvania When fresh cows' milk is used in the starter, it will not have an odor when it has "worked." You can even use the milk without first boiling or scalding it, if it is still warm from the cow. When a mixture of milk and flour, left over from the makings of cream sauce for peas, was accidentally left out overnight on the warming cupboard above a wood cookstove, it rose and fermented just as Salt Rising Bread starter would do. The cook used this mixture as if it were a true salt rising bread starter and found that it did indeed make wonderful Salt Rising Bread! |
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If you have stories to tell about Salt Rising Bread, please send them to me! Email: SusanBrown |
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From Whiting, Maine One of the most outlandish SRB stories I have come across is from a gentleman who was so fond of SRB that he experimented with starting his SRB on oak bark (as opposed to potatoes or cornmeal)! Miraculously, he was successful! He said that, other than the few bits and pieces of bark that were floating around in his starter, it developed into excellent SRB! He also experimented with using cheese as his base for his starter, and that also worked. This bread, he said, had a very wonderful, cheesy flavor. |
