About baking bread

[Marthe48]

5. So is salt rising bread just another name for sourdough?

In 1998, when I made my first starter, I was mentoring an exchange student from Ghana. She was dissatisfied with bread products here in the U.S. and when she learned I baked bread, she explained what she wanted. Following her instructions, she and I made the starter, with flour, sugar, yeast and water. We left it at my house to ferment. I divided it a week later and took some to her, at her host family's home. The student happily made bread from the starter all year. The host Mom and I were friends. She said the student was devoted to the starter and fed it every week. I've thought all this time my starter was authentic for sourdough.

I thought salt rising bread was bread made from a different fermentation process, and I have to admit that after checking some internet resources about artisan sourdough, I am confused.

I knew about allowing wild yeast to ferment the starter. Both times I tried making a starter that way, I failed. Entirely the first time, partially the second (I cheated and added yeast)