Sour-Rising Bread

Ingredients

• one (scant) pint of new milk
• half as much hot water
• a tea-spoon salt
• one of sugar
• one table-spoon of corn meal
• two quarts of sifted flour

Method

1. 1

   Mix the milk, hot water, salt, sugar, and corn meal in a clean pitcher.

2. 2

   Stir in enough flour to make a medium batter.

3. 3

   Place the pitcher in warm water and let it rise overnight.

4. 4

   In the morning, mix the batter with the remaining flour, add boiling water, and let it rise again before baking.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 13. The excerpt below is the record exactly as published.

Saur-Rising BREAD. In summer take at night one (scant) pint of new milk, half ay much hot water, a tea-spoon salt, one of sugar, and a very little soda. - ee - Mix all in a nice,’ sweet pitcher (it must be perfectly clean and — sweet), stir in one table-spoon of corn meal, and add flour enough fa _ to make a medium batter; stir well, place the pitcher in an iron kettle with quite warm water, using so much water that the pitcher. Oe ate rest on the bottom of the kettle ; cover closely and leave. i Np Ce kept warm, not hot, fol an Ae or Leos: If ae pitthert is ‘not too Cteeee. it will probably be, full i in the morning; if not, add a spoon | ie - of flour, «stir well, warm the water in the kettle, replace the _ pitcher, cover, and keep it warm until light. Have ready two — quarts of sifted flour

Cook this with the app: pantry check, scaling, and the assistant.