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!

If you have stories to tell about Salt Rising Bread, please send them to me!

Email: SusanBrown

From Morgantown, West Virginia

I grew up in southern West Virginia eating and loving my Grandmother's wonderful Salt Rising Bread. Saturday morning breakfasts at her house were the absolute best....fried eggs and bacon with Salt Rising toast! My Grandmother used to kid me about having the same initials in my name (SRB, for Susan Ray Brown) as Salt Rising Bread (SRB). She said that I must have loved her SRB so much because the bread and I shared the same initials. She gave me this wonderful tradition, and it is because of her that I am passing it on to others.

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.