Salt in the name is a misnomer; the bread is not leavened by salt[2] nor does it taste salty.[4] One explanation for the name of the bread is that the starter was kept warm in a bed of heated salt.[2][4] 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.[citation needed][original research?]
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).[2] Salt-rising bread is denser, with a closer grain, than yeast-leavened bread,[5] and has a distinctive taste and odor.[4] The pungent odor of the fermenting starter has been described as similar to "very ripe cheese".[2]
The exact origin of this bread is unknown, but evidence suggests that it was the pioneer women in early American states who discovered how to make bread this way. Commercial yeast was not available until the 1860s. Currently, the tradition of making salt-rising bread is kept alive by relatively few individuals and bakeries that tend to be clustered in the central to eastern United States. It is particularly popular in Kentucky, West Virginia, Southern Tier of New York, Western Pennsylvania and pockets in Michigan.[citation needed]
Bacteria
One of the main rising agents, the bacterium Clostridium perfringens, is a common cause of food poisoning and can cause enteritis necroticans (pig-bel disease) and gas gangrene. Although disease-causing strains of C. perfringens have been isolated from salt-rising breads, there is no indication of salt-rising bread having ever caused any human disease. The baking process appears to reduce bacteria to safe levels.[1]
References
^ abJuckett, G; Bardwell, G; McClane, B; Brown, S (2008). "Microbiology of salt rising bread". The West Virginia Medical Journal. 104 (4): 26–7. PMID 18646681.
^Lundy, Ronni (1994). Shuck Beans, Stack Cakes, and Honest Fried Chicken: The Heart and Soul of Southern Country Kitchens. Atlantic Monthly Press. p. 251. ISBN9780871136008.
Greenwood, Darrell (August 3, 2010). "What is Salt Rising Bread?".
February 20, 2023
salt, rising, bread, salt, rising, salt, risen, bread, dense, white, bread, that, traditional, appalachian, mountains, leavened, naturally, occurring, clostridium, perfringens, other, bacteria, rather, than, yeast, made, from, wheat, flour, starter, consisting. Salt rising or salt risen bread 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 1 Salt rising bread is made from wheat flour a starter consisting of either water or milk and corn 2 potatoes 3 or wheat and minor ingredients such as salt and sugar Salt rising breadAlternative namesSalt risen breadTypeBreadRegion or stateAppalachian MountainsMain ingredientsWheat flour starter water or milk corn potatoes or wheat bacteria Clostridium perfringens Salt in the name is a misnomer the bread is not leavened by salt 2 nor does it taste salty 4 One explanation for the name of the bread is that the starter was kept warm in a bed of heated salt 2 4 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 citation needed original research 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 2 Salt rising bread is denser with a closer grain than yeast leavened bread 5 and has a distinctive taste and odor 4 The pungent odor of the fermenting starter has been described as similar to very ripe cheese 2 Contents 1 History 2 Bacteria 3 References 4 External linksHistory EditThe exact origin of this bread is unknown but evidence suggests that it was the pioneer women in early American states who discovered how to make bread this way Commercial yeast was not available until the 1860s Currently the tradition of making salt rising bread is kept alive by relatively few individuals and bakeries that tend to be clustered in the central to eastern United States It is particularly popular in Kentucky West Virginia Southern Tier of New York Western Pennsylvania and pockets in Michigan citation needed Bacteria EditOne of the main rising agents the bacterium Clostridium perfringens is a common cause of food poisoning and can cause enteritis necroticans pig bel disease and gas gangrene Although disease causing strains of C perfringens have been isolated from salt rising breads there is no indication of salt rising bread having ever caused any human disease The baking process appears to reduce bacteria to safe levels 1 References Edit a b Juckett G Bardwell G McClane B Brown S 2008 Microbiology of salt rising bread The West Virginia Medical Journal 104 4 26 7 PMID 18646681 a b c d e Fertig Judith 2011 Prairie Home Breads 150 Splendid Recipes from America s Breadbasket Houghton Mifflin Harcourt pp 78 79 ISBN 9781558321731 Lundy Ronni 1994 Shuck Beans Stack Cakes and Honest Fried Chicken The Heart and Soul of Southern Country Kitchens Atlantic Monthly Press p 251 ISBN 9780871136008 a b c Clayton Bernard 2006 Bernard Clayton s New Complete Book of Breads Simon and Schuster p 265 ISBN 9780743287098 Kohman H A 6 October 1917 Salt rising bread Raising dough with newly discovered bacteria Scientific American Supplement 84 2179 212 213 doi 10 1038 scientificamerican10061917 212supp Retrieved 17 September 2016 External links EditBrown Susan Ray The Salt Rising Bread Project http www saltrisingbread net Greenwood Darrell August 3 2010 What is Salt Rising Bread Retrieved from https en wikipedia org w index php title Salt rising bread amp oldid 1095090017, wikipedia, wiki, book, books, library,
