Looking for tips making salt-rising bread

[StatGirl]

9. Sounds good!

Did you like the toast?

The main issue with using sour cream or yogurt is that you're not trying to use the lactobacillus bacteria, which you would want for making sour dough bread or sauerkraut (yum, sauerkraut! Far easier to make than people think.)

Rather, you're aiming to culture "Clostridium perfringens", according to what I read online. That should just be free-floating in the air, but maybe it's also in corn meal (?).

The recipe I have from Joy of Cooking has milk, rather than water, as the liquid for the bread itself. This should make a difference to the flavor and texture. It took some digging to find the recipe online, but this is it: https://www.learningelectronics.net/VA3AVR/recipes/breads/saltcb.htm. (I think the milk needs to cool to below 100 degrees F after scalding, to avoid killing the bacteria.)