Salt-Rising Bread is perhaps the most mysterious and misunderstood loaf in the Southern baking repertoire. Despite the name, salt isn’t what makes it rise—it’s a wild, natural fermentation process involving cornmeal, potatoes, and heat.This isn’t a sourdough; it’s a dense, fine-crumbed bread with a distinct, pungent aroma (often compared to aged cheese) and a flavor that is deeply savory and slightly “funky.” 
THE STARTER INGREDIENTS
The Ferment:
2 tbsp Cornmeal (White, stone-ground is best)
1 tsp Sugar
1/2 tsp Salt
1/2 cup Scalded Milk (heated until just before boiling)
The Sponge:
2 cups Warm Water
1/4 tsp Baking Soda
3–4 cups All-purpose Flour
The Final Dough:
2 tbsp Melted Butter
1/2 tsp Salt
2–3 cups Flour (as needed) THE MULTI-DAY
INSTRUCTIONS
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