AUGH!!!!!!

[I luv herfrds]

Ok I was going through my grandmothers cookbooks.
There are so many awesome recipes I do not know where to really begin.
So I decided to try a recipe I had always read about but have never tried.
Salt risen bread.

I think I messed it up some how. The bread never rose and is a heavy bread.
Has anybody ever made this before?

Even worse, the diet I am on I cannot eat bread. :cry2: :cry2: :cry2: :cry2:
But I can make it for friends and family.

 

[Jogeephus]

Could the difference be she was using plain flower with nothing in it?

 

[slick4591]

Would you mind posting the recipe?

 

[hillsdown]

Would you mind posting the recipe?

:nod:

I am not familiar with that ILH , would like to see the recipe too .

Thanks

 

[I luv herfrds]

Ok here is the recipe.
Jo do you think whole wheat flour instead of the natural white I used?

Scald 2/3c of milk. Add 1/2c fresh corn meal. Beat, cover and let stand overnight in warm place.
Next day batch will be spongy and bubbly. (It had some bubbles in it this morning.)
Add 1/4t soda to 2c warm water. Add enough flour to make a thick batter. Add to corn meal batter and beat well. Put in a pan of warm water until light and full of bubbles. Punch down. (It did not rise.)
Mix 1/4c shortening, 1T salt, 3T sugar, and 2c boiling water. Let stand til luke warm. Add to the cornmeal mix and beat well. Add more flour to make a stiff dough.
Turn out onto a floured surface and knead well for about 10 minutes.
Divide into 3 parts, shape into loaves and place in greased pans.
Brush tops with melted grease and let sit in warm place til double in bulk.
Bake in a hot oven (450 degrees) around 25-30 minutes.

 

[slick4591]

My best guess is that the starter was not warm enough and didn't ferment as well as it should have, hence no rise. Starter needs to be around 100F for 12 hours and have lots of bubbles.

 

[Jogeephus]

Also add a little powdered dextrose to the starter mixture.

 

[I luv herfrds]

Ok thanks for the info. I will try it again later.