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|Richard in Cincy||
Joined: Dec 12, 2005
Posted to Thread #30305 at 4:15 pm on May 28, 2018
24 hours later, the cornmeal-sugar-scalded milk is a foaming beautiful viable starter ready to begin making bread. That smell. It's like an aged cheese. The scent of salt-rising bread.
The potato base has not started fermentation yet. After the sun went down, I turned the oven on and heated it to 100F, then let them sit there for the night. So the temps didn't stay at 95F, but that didn't seem to matter to the cornmeal starter. The potato based starter is back outside in the sun for the day.
Other messages in this thread:
- 30305. More on salt-rising bread starters... - Richard in Cincy - 4:51pm on 05/27/18 (11)
- I'll be interested in hearing your results. - judy-mass - 6:02pm on 05/27/18
- Interested in the results too. And it is only 70 degrees in my house today. Raining. [NT] - CathyZ from Kauai - 9:37pm on 05/27/18
- SUCCESS!!!! - Richard in Cincy - 4:15pm on 05/28/18
- Yay! [NT] - Melissa Dallas - 12:49am on 05/29/18
- Update on Mission 'Salt Rising Bread' - Richard in Cincy - 8:27pm on 05/29/18
- Salt-Rising Bread Photos. [LINK] - Richard in Cincy - 2:24am on 05/30/18
- You are a scientist! [NT] - Anna_X - 3:37am on 05/30/18
- This looks amazing, Richard! [NT] - Lana in FL - 9:32pm on 05/31/18
- I am hoping to visit my mother in July and make some bread, perhaps it will - Heather_in_SF - 10:40pm on 05/31/18
- Do try it... - Richard in Cincy - 2:16am on 06/09/18
- It's so funny, when mom moved up there she used to make sourdough from my starter - Heather_in_SF - 6:56pm on 06/21/18