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Richard in Cincy

I adore salt-rising bread!

Veteran Member
5342 posts
Joined: Dec 12, 2005


Posted to Thread #30295 at 3:28 pm on May 21, 2018

I grew up eating it. The taste is amazing. We could buy it commercially in the grocery stores from the local Cincinnati Bakeries up into the 80's and then it started disappearing. No idea why because it was so unbelievably good compared to the white cotton candy bread they sell now.

I've made it a couple times and it is definitely a labor of love. The starter is very tricky and if you don't maintain the right temperature it just turns into rotting slop.

When I've gotten it to work I use a crockpot on low filled with water, a ceramic bowl sitting on top, and then wrapped in layers of towels for insulation with a thermometer sticking out. By turning the crockpot off and on I could keep the temperature at the right place for the fermentation. But for every time I attempt it, I've had dismal failures as well.

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