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| Hosanna |
Posted - Jun 23 2011 : 05:26:32 AM
Has anyone tried making salt rising bread? I have recently become interested in trying it.
From what I have read on the subject, you have a source of constant warmth for the starter. In modern kitchens without wood burning fires, this is a problem... any ideas on how to keep the starter warm enough? I thought I'd try using the crock pot.
www.happilyeverafterhosanna.blogspot.com
www.thewindofheaven.blogspot.com
www.CarolinaRoses.etsy.com
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| 3 L A T E S T R E P L I E S (Newest First) |
| quiltin_kate |
Posted - Jun 23 2011 : 06:25:55 AM
Oh that sounds really interesting. I bet a crockpot would work, I love kitchen chemistry! What if you put some water and a thermometer in your crock pot and test it for the length of time needed? I would love to hear how this works out for you.
Kate
Farmgirl Sister #862
http://www.wildwomanglamgirl.blogspot.com/ |
| Hosanna |
Posted - Jun 23 2011 : 06:15:49 AM
I think the starter for salt rising bread has to be much warmer then sourdough starter. Something like 150 degrees for 20 hours... but the top of the fridge is a great idea for sourdough; I'll have to try that. :)
www.happilyeverafterhosanna.blogspot.com
www.thewindofheaven.blogspot.com
www.CarolinaRoses.etsy.com
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| quiltin_kate |
Posted - Jun 23 2011 : 05:39:42 AM
I like using the top of my fridge for sourdough and that sort of thing, that way there is warmth, but not too much so it kills off the process.
Kate
Farmgirl Sister #862
http://www.wildwomanglamgirl.blogspot.com/ |
