Re2:)ort of Missouri Farmers' Week. 257 



odor which suggests putrefaction is unpleasant to some people. 

 The flavor is slightly sweet, but peculiar and characteristic. 



The making of this bread has always been regarded as an un- 

 certain process at best. The most proficient salt-rising bread mak- 

 ers, while they protest that they never fail in making it, will usually, 

 upon questioning, confess to an occasional failure and advise in- 

 experienced persons not to attempt it. One will say it cannot be 

 made in the winter time; another will not attempt it without a 

 particular kind of corn meal or flour ; a third insists upon perfectly 

 fresh milk, obtaining it directly from the cow even when the bread- 

 making is to be started at noon. At the time a starter is prepared 

 for the bread one cannot tell definitely whether it will ferment or 

 not. A strong fermentation should result in twelve hours, but 

 this is not a certain indication that the bread will rise when made 

 into loaves. 



The housekeepers of the sections of the country where salt- 

 rising bread is used have each their particular and individual 

 methods of procedure. No two would be willing to exchange their 

 methods, because the points wherein they differ are held to be vital 

 points. It is probably because of frequent failures that each house- 

 wife adheres so closely to her own methods which she has found 

 to be successful. 



On examining numerous recipes for salt-rising bread it was 

 found that the bread is started with a variety of ingredients. 

 Graham flour or corn meal is always used and salt and sugar are 

 often present. These are sometimes combined with water and 

 sometimes with milk. From this it would seem that there is no 

 one ingredient responsible for the lightness. The ferment con- 

 cerned therewith is connected with the Graham flour or with the 

 corn meal. 



The usual method of procedure in making salt-rising bread is 

 to scald some milk, (as the housekeeper would say,) that is, to heat 

 the milk almost to the boiling point, then pour it over some corn 

 meal, sugar, and salt. For a cup of milk four tablespoons of meal 

 are used, two teaspoons of sugar and one teaspoon of salt. This is 

 allowed to remain in a warm place over night or from twelve to six- 

 teen hours, when it should be fermented and light. To this mixture 

 is then added water, sugar and flour sufficient to make a batter, and 

 it is again allowed to rise. When this batter has doubled its original 

 bulk, enough flour is added to make a dough which can be kneaded. 

 It is made into loaves and allowed to rise before baking. 



A-17 



