Salt rising bread

Experts share art, tradition of this Appalachian classic BY Genevieve Bardwell AND Susan Ray Brown Submitted to The Dominion Post Here is another bread recipe that doesn’t require […]

This recipe comes to us courtesy of the late Bernard Clayton, a fine gentleman and author whose books we've long admired. We've made a few minor changes, but a very similar version of this recipe appears in Bernard Clayton's New Complete Book of Breads. Clayton, in turn, cited its publication by the Ladies Aid Society of the First Presbyterian Church of Polson, Montana, in 1912. Now, we're pleased to pass it along to you. This traditional American bread recipe, made without yeast, is worth…

Take yourself back to the good old days with this irresistible salt-rising bread recipe.

The salt rising bread recipe I use starts with sliced potatoes in the starter. It’s a bit tricky. Sometimes it works and sometimes it doesn’t and I have never found any rhyme or reason …

Salt rising bread stars in two new cookbooks | Smells like sour socks but tastes great as toast

You'll love this delicious and unique bread that is native to the Appalachian Mountains area and dates back to the mid to late 1700s. Choose between a potato or cornmeal starter to make your bread and keep history alive with this recipe.

Bacteria can make a bread rise and give it a cheesy flavor. That's the secret ingredient in salt rising bread, which dates to the late 1700s in Appalachia, when bakers didn't have yeast on hand.

Have you heard of salt-rising bread? Probably not, if you're neither a passionate bread baker, nor a resident of certain parts of the country – the southern and western portions of the Appalachians, western New York down into western Pennsylvania, and parts of Michigan. This traditional American bread remains popular in these regions, where it's often sold in bakeries. But if you're living in, say, Colorado, or Connecticut? You probably never heard of salt-rising bread.

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The salt rising bread recipe I use starts with sliced potatoes in the starter. It’s a bit tricky. Sometimes it works and sometimes it doesn’t and I have never found any rhyme or reason …