Hi Dianna and Micha :-) The following recipe is from the cookbook, American Cookery by James Beard. I have not tried it but it is, at least, one more recipe that you could try. Maybe since it's from James Beard's book, it will be good??!?

Salt Rising Bread

"The distinct flavor of this bread comes from the "wild yeast" that is developed in the starter. Cooking authorities give several methods for preparing the starter, using potato slices or cornmeal or sometimes a combination of them. The starter must be kept warm for 12 to 24 hours. Originally the baker enveloped the starter in blankets. Those who could boast of making salt rising bread were apt to be a bit smug. The flavor is distinctive and the smell rather startling."

Salt Rising Starter

1 1/2 c, scalded milk or hot water
1 medium-size potato, peeled and sliced thin
2 Tbsp. white or yellow cornmeal
1 tsp. sugar
1/2 tsp. salt

Mix the ingredients and pour into a 2-quart jar or deep bowl which has been rinsed well with hot tap water. Cover with a lid or plate. Put the bowl into a larger bowl or pan and surround with boiling water. Cover the large bowl with plastic wrap or a towel, and cover this with three or four bath towels or a blanket. It should stand at room temperature of 100 degrees when the mixture is finally foaming. The electric oven turned to warm will provide the right temperature, and so will a gas range with a pilot light on. In either case let the starter stand about 12 hours, or until the top is covered with 1/2 to 1 inch of foam. Sometimes it will take longer to foam, even 24 hours, but continue to keep it warm.

Salt Rising Bread

Liquid from starter
1/2 c. warm water (about 100 degrees)
1/4 tsp. baking soda
1/2 c. evaporated milk, or 1/2 c. scalded and cooled milk
1 Tbsp. melted butter
1 tsp. salt
4 1/2 to 5 1/2 c. all-purpose flour or hard wheat flour

Drain the starter from the potato into a mixing bowl and pour warm water through the potatoes. Discard the potatoes but save the rinse water, and add the starter. add the soda, milk, melted butter, and salt, and stir well. Stir in 2 c. flour and beat until very smooth. Stir in the remaining flour, a cup at a time, until a soft dough is formed. Put a cup of flour on the bread board and turn the dough onto it. Sprinkle a little of the flour on top of the dough and shape into two loaves (this bread does not have a rising between the kneading and shaping). Place in well-buttered bread pans, brush the top of each loaf with melted butter, and place them out of drafts in a warm place to rise. Let rise to double in bulk. This will take longer than regular bread - as long as 4 to 5 hours. Bake at 375 degrees F 35 to 45 minutes, or until the loaf shrinks from the sides of the pan. Remove from pan to cool. If only using one loaf, freeze the second loaf in an airtight wrap.