RE: salt rising bread in the breadmachine... Here is how to make a salt rising bread starter.

One cup of this starter may be used as a substitute for 1 package of dry yeast and about 3/4 cup liquid in any bread recipe. Potato Yeast Starter

2 baking potatoes, peeled and sliced
4 cups water
3/4 cup all-purpose flour
2 tablespoons light brown sugar
2 teaspoons salt
1 package dry yeast

Put the potatoes and the water in a saucepan, bring to a
boil, then simmer until tender. Drain the potatoes,
reserving the water, and put them through a fine strainer.
Add the cooking water, whisk thoroughly, and let cool to
about 90° F. Mix the flour, sugar, salt, and yeast and stir
into the potato liquid until smooth. Store, covered, in a
warm place about 6 hours until thoroughly frothy. It is now
ready to use. To store, shake down, bottle, and refrigerate
until needed.

Refrigerated, Potato Yeast will keep about 2 1/2 weeks.
Test it by adding a little sugar and flour to a bit of the yeast
at room temperature. It should bubble if active. If the
starter is still good, use the last cup to begin the next
batch, substituting it for or using it in conjunction with the
dry yeast.