Anyone make Salt Rising Bread?`

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10-10-2013, 05:15 PM

#11

bonniemanley

Junior Member

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Join Date: Jul 2013

Location: Central Kentucky

Posts: 119

Quote:

Originally Posted by susie337

My dad particularly loved salt-rising bread! I remember eating it as a child. According to Wikipedia, "Salt-rising (or salt-risen) bread is a dense white bread that was widely made by early settlers in the Appalachian Mountains in a process that involves no yeast. Instead, the leavening agents are wild organisms ubiquitous in nature. Salt in the name is a misnomer, since the salt levels are relatively low," And yes that article mentions using potatoes in the starter.

Here is a link to one recipe: http://allrecipes.com/recipe/salt-rising-bread/

Thanks susie337, I saw that one and it's similar to the ones I tried.

10-11-2013, 05:01 AM

#12

themachinelady

Senior Member

Join Date: Sep 2010

Location: Central Missouri

Posts: 462

Thanks Terri for posting the recipe for the salt rising bread. I had never heard of this before so have learned something new today. Am not sure I want to go to all that trouble, but would love to taste it sometime. At least will know about it now. Hubby would probably love it, he is the bread eater in the family. Thanks again.

10-11-2013, 05:09 AM

#13

sassysews2

Junior Member

Join Date: Mar 2012

Posts: 226

Is this different than sour dough bread? I had an excellent starter years ago for sd bread but eventally I got tired of it and let it die. Now since retiring I have time to make it again and can't find a good strong sd starter. Have tried several recipes for making my own & even ordered a starter from San Francisco which wasn't as good as the original one. Would love to have a good strong sd starter, this salt rising bread sounds very much like the sd recipe I had years ago. Maybe I'll try it again, didn't consider using an electric skillet to maintain temps. thanks for the recipe

10-11-2013, 05:11 AM

#14

countrymaid

Senior Member

Join Date: Mar 2007

Location: down on the farm, Western NY

Posts: 502

It is a unique bread and popular in WNY. The loaf is dense and will mold quickly if not eaten right away. Never an issue in my house. There's nothing better than a fresh loaf, toasted and spread with butter.

10-11-2013, 05:21 AM

#15

lclang

Super Member

Join Date: Nov 2009

Posts: 2,061

To make the sponge and keep it warm for an extended period use either an electric skillet or a crockpot.

10-11-2013, 07:34 AM

#16

carolynjo

Super Member

Join Date: Jul 2010

Posts: 6,430

Go to the King Arthur Flour web site and order a catalog. They sell Self-rising starter which works very well.

10-11-2013, 06:16 PM

#17

My time

Super Member

Join Date: Feb 2011

Location: Lumby, British Columbia

Posts: 2,769

I was going to suggest using a crockpot as well. Never heard of this type of bread before. I actually thought it was a typo! I'm too lazy to go to all that trouble. I make bread every week but I use my food processer and make 1 loaf at a time. My DH loves his morning toast.