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Thread: Anyone make Salt Rising Bread?`

  1. #11
    Junior Member bonniemanley's Avatar
    Join Date
    Jul 2013
    Central Kentucky
    Quote Originally Posted by susie337 View Post
    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.

  2. #12
    Senior Member
    Join Date
    Sep 2010
    Central Missouri
    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.

  3. #13
    Junior Member
    Join Date
    Mar 2012
    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

  4. #14
    Senior Member countrymaid's Avatar
    Join Date
    Mar 2007
    down on the farm, NY
    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.
    countrymaid- I clean up after the kids, the husband and the farm animals

  5. #15
    Super Member
    Join Date
    Nov 2009
    To make the sponge and keep it warm for an extended period use either an electric skillet or a crockpot.

  6. #16
    Super Member
    Join Date
    Jul 2010
    Go to the King Arthur Flour web site and order a catalog. They sell Self-rising starter which works very well.

  7. #17
    Super Member
    Join Date
    Feb 2011
    Lumby, British Columbia
    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.

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