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Richard in Cincy

More on salt-rising bread starters...

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Joined: Dec 12, 2005

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Posted to Thread #30305 at 4:51 pm on May 27, 2018

So I'm attempting salt-rising bread again and I went back to the recipe. 90-95F is the temp! Not 100-105F! No wonder I've had so many recent failures on the starter. I mixed up both starter recipes to compare-the stone ground cornmeal, sugar and scalded milk vs. the potatoes, salt, sugar, cornmeal and boiling water methods.

OK, it's 90F outside today.

I got this.


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