How To make Salt Rising Bread
3 md Sized potatoes 2 c Lukewarm milk
1 ts Sugar 1/8 ts Baking soda
4 c Boiling water 1 c Water
3 tb Cornmeal 2 tb Melted shortening
1 ts Salt 1/8 ts Salt
Dough: Flour Prize winning recipe Starter: Pare and slice potatoes. Add cornmeal, sugar, 1 teaspoon salt, and boiling water. Wrap bowl in a heavy cloth. Cover and allow to stand in a warm place overnight. In the morning remove potatoes. Add milk, water, baking soda, salt, and shortening. Add sufficient flour to make a dough just stiff enough to knead. Knead until smooth and elastic. Form into loaves. Place in well-oiled pans. Cover and let rise until double in bulk. Bake in moderate oven (400? F) about 45 minutes. 3 loaves. Lyd Smith, Los Angeles, CA. -----
How To make Salt Rising Bread's Videos
No dirty vessels! I make my favorite bread in the eggs’ formwork!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
Ingredients:
warm water - 400 ml (13.5 fl oz)
salt - 7 g (0.25 oz)
yeast - 8 g (0.29 oz)
LEAVE 10 minutes
flour - 120 g (4.23 oz)
sugar - 10 g (0.35 oz)
TO LEAVEN 20 minutes
flour - 450 g (15.9 oz)
TO LEAVEN 40 minutes
TO LEAVEN 20 min, in the formwork
IN THE OVEN 180 °C (356 °F)/30 minutes
for the sauce:
Brie hard cheese - 100 g (3.5 oz)
cheese cream - 120 g (4.23 oz)
onion - 1 piece
green onion - 30 g (1 oz)
sweet paprika - 7 g (0.25 oz)
beer - 50 ml (⅕ cup)
dill seeds - 4 g (0.14 oz)
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Yeast-free Salt Rising bread - naturally leavened - Instant Pot method
14 hours. No baking powder. No long-term starters. No commercial yeast. Not Irish soda bread.
This video provides an overview to the process of making 18th Century American pioneer Salt Rising Bread from start to finish in under 14 hours with help from my Instant Pot to ensure consistent warmth during the critical starter phase.
I learned to make this bread through an event provided by Genevieve (Jenny) Bardwell.
Starter ingredients:
2 medium potatoes
3 teaspoons cornmeal
1 teaspoon all purpose flour
1/8 baking soda/bicarbonate of soda (this just lowers the pH of the water)
Boiling water to cover
Additional guidance and more detailed ingredients can be found at
Baked in my 1936 Chambers Model A oven
3 Stages of Salt Rising Bread
These are the three stages in making Salt Rising Bread.
Salt Rising Bread Recipe
Salt Rising Bread Recipe. Part of the series: How to Make Salt Rising Bread. Learn about the history of this Salt Rising Bread recipe with expert tips in this free cooking video clip.
Salt Rising Bread
Keeping the Tradition Alive
Salt Rising Bread with potato fermentation instead of yeast. Its a 1800s, old world recipe!
Salt rising bread is almost a lost old world recipe, rarely used anymore and it is a shame as its such a rich and wonderful tasting bread born out of necessity! is a dense white bread that is traditional in the Appalachian Mountains, leavened by naturally occurring Clostridium perfringens and other bacteria rather than by yeast. Salt-rising bread is made from wheat flour; a starter consisting of either water or milk and corn, potatoes, or wheat; and minor ingredients such as salt and sugar.
Salt in the name is a misnomer; the bread is not leavened by salt nor does it taste salty. One explanation for the name of the bread is that the starter was kept warm in a bed of heated salt. Another possible origin of the name is the use of salt to inhibit yeast growth and provide an environment more conducive for the microbes to grow, enhancing the distinct flavors which predominate over the more typical yeast flavors.
Compared to a sourdough starter, salt-rising bread starter requires a shorter incubation period of 6–16 hours and a higher incubation temperature, ranging from 38–45 °C (100–113 °F). Salt-rising bread is denser, with a closer grain, than yeast-leavened bread, and has a distinctive taste and odor. The pungent odor of the fermenting starter has been described as similar to very ripe cheese. But the taste when finished is awesome! Whatever the origin, it’s a tradition that has been passed down through generations in Appalachia, though very few people continue to make the bread in this authentic way today.
Recipe/
Ingredients
3 large baking potatoes
3 tbsp NOT DEgerminated yellow cornmeal
1 tsp sugar
1 tsp salt
4 cup boiling water
2 cup warm milk
1 cup warm water
1/2 tsp baking soda
2 tsp salt
2 tbsp vegetable oil OR melted shortening
5 lb bag of bread flour