MILK Recipe is below Click on POTATO Recipe
Milk + Cornmeal recipe for Salt rising bread,
West Virginia, USA
1. STARTER
1 tablespoon of each: Cornmeal, Garbanzo flour, Whole wheat flour
3/4 teaspoon baking soda
3/4 cup milk
2. SPONGE
AP Flour 200g
3. DOUGH
Water 300g
AP flour, 580g
Salt 1teaspoon
STARTER: In a quart jar, combine 1 tablespoon of cornmeal, 1 tablespoon of garbanzo flour, 1 tablespoon of whole wheat flour, and ¾ teaspoon of baking soda. Pour 3/4 cup of heated milk (heat to 125°F) over this mixture and stir. Cover w/ plastic and poke a hole on top. Keep at 40°C (104°F) till foam + smell form. This can take about 10-13 hours.
This photo is after 10 hours of fermentation.
2. SPONGE: Add the flour to the starter and blend in. Keep warm in same place. Let double in size. This can take 30 minutes to 2 hours.
3. DOUGH: Pour sponge into large bowl. Add hot water, salt, and 520g of the flour. Use remaining flour for kneading. Mix dough, move to table, knead till smooth. Form 2 loaves in greased pan. Let rise till double.
This amount of dough was divided into 5 smaller pans.
Once the dough rises in the pan, brush an egg wash on top for even browning.
Bake at medium high heat for 15 minutes. Turn the pan. Bake another 10 minutes. Remove bread from the pan and continue for another 10 minutes to finish with a nice brown crust.
Notice the characteristic 'flat' top on salt rising bread.
Salt rising bread makes the BEST toast with butter.