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Non-Cattle Specific Topics
Recipes & Cooking
Buttermilk and Cornbread
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<blockquote data-quote="Ky hills" data-source="post: 1735277" data-attributes="member: 24816"><p>Several years ago, my mother got a starter to make sourdough bread and kept it going for quite a while. It was good. </p><p>When I was a child, and my grandmother still lived on her own she would make something she called salt risin bread. Not sure if it is really called salt rising and because we are in KY the g gets left off the word or what, but what ever it was it was some stinking stuff, could smell it cooking and long after. I've had a range of what I'll eat thats a lot broader than most folks I know, but thats one thing that I couldn't bring myself to tackle.</p></blockquote><p></p>
[QUOTE="Ky hills, post: 1735277, member: 24816"] Several years ago, my mother got a starter to make sourdough bread and kept it going for quite a while. It was good. When I was a child, and my grandmother still lived on her own she would make something she called salt risin bread. Not sure if it is really called salt rising and because we are in KY the g gets left off the word or what, but what ever it was it was some stinking stuff, could smell it cooking and long after. I've had a range of what I'll eat thats a lot broader than most folks I know, but thats one thing that I couldn't bring myself to tackle. [/QUOTE]
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