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Salt Rising Bread with Starter

This recipe was found in a clipping from a 1950 Ozark Cupboard Cookbook. Call, Cora Pinkley. From My Ozark Cupboard: A Basic Ozark Cook Book. United States, Allan Publications, 1950.
Print Recipe
Course: Bread
Cuisine: American
Ingredients Method

Ingredients
  

STARTER
  • 3 medium-sized potatoes
  • 3 tbsp cornmeal
  • 1 tsp sugar
  • 1 tsp salt
  • 4 cups boiling water
DOUGH
  • 2 cups lukewarm milk
  • 2 tbsp melted shortening
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1 cup water
  • flour

Method
 

  1. Pare and slice potatoes.
  2. Add cornmeal, sugar, salt, and boiling water.
  3. Wrap bowl in a heavy cloth, cover, and allow to stand in a warm place overnight.
  4. In the morning remove potatoes. Add milk, water, baking soda, salt, and shortening.
  5. Add sufficient flour to make a dough just stiff enough to knead. Knead until smooth and elastic.
  6. Form into loaves—place in well-greased pans.
  7. Cover and let rise until double in bulk.
  8. Bake in a moderate oven, about 400 degrees F for about 45 minutes.