Salt-rising bread is a light, fluffy white bread that takes a few days to make. I have grown accustomed to the specific strong flavor of sourdough and this bread tastes plain in comparison. I would recommend this technique if you are worried about the commitment of sourdough because it will give you experience in starters and sponges.
Scald one cup soymilk and cool. Add 1/2 cup cornmeal, 2 tablespoons grated potato, 1 tablespoon sugar, and 1 teaspoon salt. Place mixture in a jar. Place jar inside a larger container filled with hot water. Place both containers in the oven with the pilot light on. Tell your husband not to turn the oven light off.
Mix 2 cups warm water, 1 teaspoon yeast, 1/8 teaspoon baking soda, 2 1/2 cups flour into a bowl. Push the starter through a seive and mix into the dry ingredients. Stir well. Place the bowl into a larger bowl filled with hot water. Cover and let rise until doubled, 45-60 minutes.
When risen stir in 2 tablespoons oil, 1 tablespoon sugar, and 1 teaspoon salt. Knead 3 1/2 to 4 1/2 cups flour to make a stiff dough. Rise until doubled in bulk. Shape. Rise. Bake at 350 for 50 to 55 minutes.
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