2 c. milk
2 c. white cornmeal
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. baking soda
8-10 c. sifted flour
2 tbsp. shortening

Heat milk to scalding point. Remove from heat. Add to the cornmeal, while stirring, the milk, sugar and salt. Stir until smooth. Cover with tea towel and set in warm place overnight. The following morning, add one cup of warm water mixed with baking soda and about 2 1/2 cups of flour (enough to make a rather stiff dough). Set the bowl in a pan of warm water, cover, and let stand until it foams up. This can take from two hours to one half day.

Try to keep the water at an even temperature all the time - not too cold. If it seems as though the batter is not rising, give it a stir to help it along.

Some people object to the odor during this period but it is the acetous (or sour) fermentation which causes it. But the more you have of it, the more sure you are of having sweet bread when it is baked.