Forman's Salt-Rising Bread

While getting breakfast in the morning, as soon as the tea kettle has boiled, take a quart tin cup or an earthen quart milk pitcher, scald it, then fill one third full of water about as warm as the finger can be held in it, then to this add salt, brown sugar and coarse flour (enough to make a batter of about the right consistency for griddle cakes).

Set the cup, with the spoon in it, in a closed vessel half filled with water moderately hot, but not scalding.

Keep that temperature as nearly even as possible and add a teaspoon of flour once or twice during the process of fermentation.