"Salt rising bread is leavened by the fermentation of flour and milk. Bacteria are most important actors in this play. The yeast plants of the air find the batter a good stage for development. Salt rising bread needs more heat while fermenting and a much longer time to bake. Here is a good example:"

Stir 2 Tbsp. Of corn meal into 1/2 pint of water heated to 130 F. Add 1/2 tsp. Of salt and mix very well. Put this in a jar or crock, cover and place it in a pan of water at 160 F. Keep overnight in a warm place.

In the morning, warm 1 quart of milk; add 1 tsp. Salt and enough warm flour to make a heavy batter. Gradually add the overnight corn meal and beat well for a few moments. Cover and keep in a warm place about 2 hours.

Gradually add flour and beat mix until it becomes a very soft dough. Turn out on a floured board and knead until it is elastically smooth. Divide equally into four portions, mold into loaves, and place each in a greased bread pan. Cover with a clean cloth and keep in a warm place for 1/2 hour. Bake in a 350 F. oven for 1 hour.