Eva's first successful Salt Rising Bread


Finally! I have succeeded in baking my 2 first loaves of Salt Rising Bread (see some links here). After being told that this would be the best toasting bread ever I was inspired and encouraged to not let this challenge pass. I simply had to make the bread. The pictures below show the process step by step - only missing is THE SMELL! Once the bread is baked, all is fine but, while the bacteria (!) are at work........ The temperature is critical throughout this process. The right starter is important and I found fresh stone ground whole wheat that finally got the starter going. And note - yeast is not added to this formula. Back to Trail Garden site
The starter after 12 hours at 115 F.	Stone Ground Whole Wheat and milk	The sponge continued at 110 F
2 hours after adding bread flour	Dough = Sponge + more flour	Quickly got the dough in 2 loaf pans
After one and a half hours at 110 F	Baking at 400 F 50 minutes	All done! A successful Salt Rising Loaf!