Title: Salt rising Bread ( text )
Categories: Breads, Joan's Kitchen
Yield: 1 servings
Salt rising bread is a bread made from a
potato/cornmeal starter which produces the only
leavening in the recipe. This is a fickle bread
because sometimes the mixture doesnt "take ". It is
called salt rising not because of salt content but
because the bowl containing the starter was packed or
surrounded by salt to keep the bread warm!
The recipe is a challenge because of this. Technically
it is not a hard bread to make. If your starter doesnt
bubble, foam , smell yeasty or unpleasant ( like
ripened cheese ) then DONT BOTHER TO CONTNUE WITH THE
RECIPE.
If you consult old cookbooks you will find a variety
of salt rising recipes. This recipe was passed on by a
person who has made delicious successful bread. Ive
had great results with this recipe. Please remember
one thing: salt rising breads demand constant
warmth.So make sure even utensils are warm. The
finished bread is most delicious with a texture
similar to yeast risen breads. Salt rising breads tend
to be heavier and denser than most yeast risen white
breads. The bread is excellent toasted. Now see the
separate recipe and tips.
