Salt Rising Bread, Week Two


| 9/16/2016 11:40:00 AM


 Connie Moore

 

 

starter in a jar

Sometimes I’m like an old dog with a bone; I thought for sure I could just read the book Salt Rising Bread by Genevieve Bardwell and Susan Brown and make a loaf myself. Again and again I've tried, using different recipes for all three stages.



This was supposed to be the happy ending story to the S.R.B. saga. Alas, it was not to be. The third batch of starter — made according to Salt Rising Bread book’s standard, potato-starter recipe — started up well enough. The sponge made with it bubbled and fermented fine. The bread dough made with the sponge was beautiful. Placed in the pans, put in the light-bulb-warmed oven, it did nothing. Somewhere between the dough kneading and the panning up, the whole mass lost all get up and go.





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