Salt-rising Bread

Ingredients

• 1 pint of scalding water
• 1½ teaspoons of coarse sea salt
• 1 cup of milk
• Flour (enough to make a thick batter)

Directions

The book gives no oven temperature. The 112°F (44°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Add enough flour to the scalding water to make a thick batter.

2. Add ½ teaspoon of coarse sea salt and beat until smooth and full of air bubbles.

3. Cover the mixture and place the pitcher in a pan of warm water in a warm place for 5 to 8 hours.

4. Maintain a temperature of about 112°F (44°C) and stir once or twice while rising.

5. In the morning, scald the milk and let it cool until lukewarm.

6. Add 1 teaspoon of coarse sea salt and enough flour to make a batter thick enough to drop from a spoon.

7. Incorporate the salt-rising mixture, which should be very light and have an unpleasant odor.

8. Beat vigorously for 3 minutes and cover.