The Evolution of Salt Rising Bread
ANGELICA BAKERY - Angelica, NY
When the Grahams took over the bakery they could get the "salt rising starter" which was a culture that would make the bread. At the time they started the bakery they got the starter from Roland Industries in St Louis MO and then the man who made the culture (he was very old) decided to retire and Rolands sold the recipe to a Bakery in Virginia. They have since gone out of business so they can't get the culture anymore.
They then started experimenting with the cornmeal and milk starter and have been working on it ever since. They still can't get the old fashioned cheesy taste back, but keep working on it. Many people who pass by the Cuba Cheese Shoppe often tell us they remember that distinct "smelly socks" smell when the bread was baking. Because that specific culture can't be obtained anymore, the bread does not have that strong smell or taste.
After a few years, they stopped making all the donuts, sub rolls, rolls, breads, pastries, cookies and cakes, but kept the salt rising bread. Salt rising is a unique product that you can't get in a lot of places and they decided to put all of their efforts into it.
Today, Dottie Graham, wife of Duane, runs the bakery. If you are ever driving through Angelica in the morning, you may smell the distinct aroma of the Salt Rising Bread - it may not have that stinky socks smell, but you will know it when you smell it!
Stir together cornstarch and kirsh (if using; otherwise, use water or wine) in a cup.
Gradually add cheese to the pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let it boil).
Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.
Cube up French Bread, apples, potatoes or any other yummy treats and enjoy!
Makes 6 servings.