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Text Box: The most important ingredient needed to make salt rising bread is patience! This bread takes a long time to make from start to finish, usually overnight for the starter and about six to eight hours the next day.

Maintaining the starter temperature is very important for success with salt rising bread. Baking experts agree that the starter must be kept between 90-110 degrees F (38-40 degrees C). If the starter is not warm enough, the fermentation process will not occur. On the other hand, if the temperature is too warm, the bacteria necessary for fermentation cannot grow, also resulting in a failed starter.

The loaves rise a third time in the pans, until doubled in size, and then are baked in a moderate oven (300 - 375 degrees) for 25-45 minutes until golden  on top.

After the starter has successfully fermented, additional flour and water are added, and the mixture is allowed to rise again. When this second "rising" or sponge has doubled in size (up to 2 hours later), more flour and water are added to complete the dough, which is then kneaded and formed into loaves.