Salt Rising Bread Starter
I think I have found why there are many failures in culturing salt rising bread starters. I believe it is the materials that may be added to prevent potatoes from sprouting. The main sprout inhibitors registered for use on potatoes are 1-methylethyl-3-chlorophenylcarbamate (CIPC), maleic hydrazide (MH), 1,4 dimethylnaphthalene (DMN) and 2,6 diisopropylnaphthalene (DIPN).
The bacterial species that generates the gas for leavening salt rising bread is Clostridium perfringens. This bacterium depends, in part, on ferrous iron to aid in its metabolism. I seems to me that CIPC and/or MH may be responsible for tying up this iron and thus reducing the activity of C. perfringens.
There is a simple solution to this problem. Use the so-called “organic” potatoes and “organic” cornmeal, and “organic” flour in beginning the culture for the starter. So far, this has worked for me. After the culture has demonstrated its viability, I use unbleached, non-brominated bread flour (King Arthur) in the recipe.
I would like anyone with ideas on this problem, solution, and/or opportunity to give me their thoughts. I shall be happy to give my recipe for salt rising bread to anyone who desires it.