Potato recipe for Salt rising bread, 

West Virginia, USA

1. POTATO STARTER

Sliced potatoes 200g, with no green coloration

Cornmeal 11g, Sugar 1teaspoon, Salt 1teaspoon

Boiling water 300g

2. SPONGE

AP Flour 200g

3. DOUGH

Water 300g

AP flour, 580g

Salt 1teaspoon

1.     STARTER: Slice potatoes into large glass jar. Add remaining ingredients. Pour boiling water over all. Cover w/ plastic and poke a hole on top. Keep at 40°C (104°F)  till  foam + smell form. This can take 8-11 hours.

2.     SPONGE: Remove potatoes. Add flour 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 500g 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. 

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.

Salt rising bread makes the BEST toast with butter.