Salt-rising bread

Salt-rising bread is a type of bread that uses a form of fermentation that does not involve yeast. Instead, the bread rises due to the growth of bacteria in the dough. The name "salt-rising" is a misnomer; the bread does not rise due to the presence of salt, and the amount of salt used in the recipe is not higher than in other bread recipes.

History

Salt-rising bread originated in the early 19th century in the Appalachian Mountains of the United States. It was a staple in households where yeast was not readily available. The bread was traditionally made with a starter of cornmeal, milk, and sugar, which was left to ferment overnight.

Preparation

The preparation of salt-rising bread is more time-consuming and unpredictable than yeast breads. The starter must be kept at a constant warm temperature to encourage the growth of the bacteria. The dough is dense and does not rise as much as yeast breads, resulting in a final product that is heavy and compact.

Taste and Texture

Salt-rising bread has a distinctive taste and texture. It is denser than most yeast breads and has a fine crumb. The flavor is described as cheesy or tangy, due to the fermentation process.

Health Aspects

While the bacteria used in the fermentation process are not harmful, the bread should be consumed within a few days of baking to prevent the growth of other, potentially harmful, bacteria.

See Also

• Sourdough
• Fermentation in food production
• List of breads

This article is a stub related to food. You can help WikiMD by expanding it!

• 
  Salt-rising bread