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*Salt-Rising Bread Facts




Source of Recipe


see recipe intro


Recipe Introduction


information from Bernard Clayton’s New Complete Book of Breads
Salt-Rising Breads

This is a natural way to make bread, but also one of the most difficult and temperamental. No yeast is used. If the sponge doesn’t bubble up during the night to produce its oddly sweet odor, have no patience. Throw it out. It is only a sacrifice of cornmeal and milk. Begin again, but try another way – different milk, another grind of Bob’s Red Mill 100% stone ground cornmeal. There is no easy explanation of why one combination will work and another will not.

The phrase “salt-rising” refers to the old kitchen practice of keeping the bowl of starter nested overnight in a bed of salt, which is easy to heat and will retain the heat nicely. It does not refer to the bread’s peculiar taste.

Salt-rising bread loves warmth. Warm everything it touches – the bowl, the cups, and the spoons. Don’t let it chill. Search out a place in the kitchen where the temperature is consistent over a twenty-four-hour period. The ideal place for the starter is between 90° and 100°. I sometimes place in on a shelf near the hot water heater. The pilot light in my gas stove keeps the temperature at a constant 90°, with the door slightly ajar. My wife’s yogurt machine of jars nested in a heating unit is fine, too. The sponge and dough demand less heat and attention as the bacteria strain grows and strengthens.

Always use whole milk. I have used nonfat dry milk, but not always with success.

The smell of salt-rising bread hot out of the oven or toasted is one of baking’s most distinctive aromas. The taste and texture are equally so.