Recent content by jscongdo

I have a starter going at this time. I used Pure Stone ground cornmeal, flour, baking soda and scalded milk. I believe the hardest part of making this is getting the temp. correct while it is sitting for 24 hours. Must be around 105F. I am crossing my fingers that by evening my house...

Made a starter using cornmeal, salt, and water and sliced potatoes. It failed miserably and need some help finding proper technique:chef:

I failed at my 1st attempt at making Salt Rising bread because my starter failed. I understand the difficulty of proper temp. but my question is should the starter be covered and should it be put directly in warm water in crock pot or not directly in water?