Salt Rising Bread Recipe

[@mc64403]

My husband told me tonight his Grandmother used to make this. It will be a wonderful surprise for him. Thank you 😊

[@donnavorce8856]

Making the starter today. Will bake the yummy bread tomorrow. We ate this bread all the time from the bakery in So-Cal 40 years ago. Who knew I could make it myself? Joy!

[@maryjanehenry4676]

I just made 3 loaves.Thank you so very much for your video

[@Gelzamac]

Baking temperature is: 375F -- This is a bread I grew up with -- we called it stink bread. I love making grilled cheese sandwiches with it or eating it toasted and buttered with eggs for breakfast. Food poisoning bacteria cause it to rise so don’t lick your fingers while making it. I’ve never been successful at storing the starter so each batch I start from scratch. The most reliable method of catching the correct bacteria is to use potato in the starter. If the starter foams it will produce good bread but may not have the true salt rising bread flavor. You have to know the correct odor to identify it for certain. If it doesn't foam then it failed and you'll have to start over. I usually makeup several jars to improve the odds. I gave a loaf to a friend to try but the smell was so nauseating he didn’t try it. It is stinky but that was an extreme reaction… maybe he had been poisoned by that bacteria sometime in his past. I use a heating pad that doesn’t have a shutoff timer in conjunction with a thermostat designed for regulating bottom heat for germinating seeds. I place a cardboard box with towels draped over it to produce the heat needed to proof the dough.

[@denaredford6701]

Thank you Kevin for this recipe . I can’t wait to try this wonderful bread .😊

[@Deonna-Draebish]

Kevin you made me LOL when you said you boiled your water much like the settlers did in their microwave oven! :) Thank you for this bread starter recipe! My Mom is on a low sodium diet for her Congestive Heart issues and thankfully this bread has a safe amount of sodium! You are such a delight & I love your sense of humor! :)

[@bethhamm3596]

Kevin, thanks for making this video! NOT too long, just the right amount of info. I cannot wait to try this recipe. Sounds fun and end result, tasty!

[@Phyllis-d1i]

This is s very good video on making the bread..good job

[@marylandria]

My Appalachian aunt used to send us this wonderful bread - thanks for such a great video!

[@MarkBlume]

This recipe and video worked well for us. The first time was OK -the second try we tried the corn meal method-that did not work. Third time was fantastic, 3 beautiful loaves. I did slice the potato into smaller slices and let the starter ferment a bit longer. also we added a bit of cronmeal to the sliced potato. I highly reccommend this video to anyone who wants to try this bread!

[@lisaray9404]

This is science meets home baking! Thank you for the recipe and video! You did a great job of explaining everything. Thank you again and have a great day! 😊💖🙏

[@priscillatse1332]

Thank U so much Kevin: I’m definitely going to try this after I get a potato.

[@karebear804]

Excellent video! I'm going to use your video to make a batch of this bread for my momma. She grew up in the heart of WV Appalachia and often recounts memories of her grandma making salt-rising bread. But, she has been unable to find a bakery in our area that makes it. I want her to taste it again. I think she's going to be thrilled! I'll see if she wants to bake together perhaps! Thanks so much for making this video. You did a fantastic job showing and telling the entire process! ❤️

[@apple6ification]

Very helpful, thankyou! Had no idea how to roll it and form the dough and thankyou for all the information and demonstration. Really helpful can't wait to try it! 🙂

[@kevinleejacobs1364]

You are so welcome!

[@carolynphillips7451]

I will try this. I love your videos for the reason you mentioned-you show the whole process. Thanks for all your hard work.

[@D31taD4wn]

Hi Kevin, I watch your videos and love them. You do a wonderful job. God Bless.

[@KeatShadows]

Your bread looks great, I will give it a try.

[@pattennant4154]

Loved your relaxed presentation with very clear instructions. I have one thing I have to comment on. I was raised in a very frugal home and neighborhood in the 1950’s. We would never leave so much dough in the emptied bowl and on our hands. Momma powdered her hands and the bowl with flour from the board and rubbed the flour into that dough to add to the large ball on the kneading flour. Waste not, want not. Enough dough left in the bowl for at least 2 more slices of bread. Keep up the wonderful videos.

[@maxi-me]

I know, right?!? Also he just threw the potato slices in the trash. That was _at least_ 2 servings.

[@joellenlevitre2590]

thanks! I can't wait to try this.

[@bethhamm3596]

OH MY I finally finished the whole process, and the bread came out perfectly. I let the potato step go for actually 13.5 hrs. The pancake batter step rose great as did the loafs (heat was provided under an inverted plastic storage bin and incandescent 60 watt light bulb as my oven had no proofing temp avail). Bread is amazing and toasts fab. So happy I could finish (and hubby is over the moon with the flavor, etc). Thank you Kevin for a great tutorial that was clear and showed what to expect for each step. Cannot imagine our ancestors doing all this with no electricity and stoves. Makes me feel so much admiration for them!

[@kevinleejacobs1364]

I'm so happy the recipe worked out for you. Your storage bin/light bulb trick was clever indeed!

[@bethhamm3596]

@@kevinleejacobs1364 I cannot take credit. Google is our friend :-). But I admit it took a few adjustments but end result a GREAT environment to raise bread in the winter (here in New England, that is)

[@janiemclaughlan2174]

Kudos for working in black!! I would have been floured everywhere. Loved your presentation!! I’ve been looking for a recipe for a long time. I’m from California and VanDeKamp bakery used to make this and sliced it super thin. It was too delicious. Recently I made a peasant bread which came out fabulous. I’m excited to give this a try. Thank you for the heads up on the bread proofing button on my oven.

[@rosieprospects]

I adored that bakery! Someone should revive it! Do you remember the Dutch girl cookies? Flaky and coated with coarse sugar! Great Bear Claws too!

[@MotoTavira]

My grandmother used to buy loaves from VanDeKamp's bakery and I absolutely loved it (live on East Coast now). Toasted with butter....yum. It was a such a treat for me so I truly look forward to giving this recipe a try.

[@CherylRoberts-fo4wp]

@@rosieprospects So were their Cinnamon Rolls & Chocolate Chip Cookies! But my favorite by far was their Salt-Rising Bread toasted lightly w/butter...yum! So glad I can now make it to.

[@annamineer2521]

I can almost smell the dough. I just put two different kinds of salt rising starter together. Anticipating lovely bread tomorrow. Baked sourdough brioche this morning 😊

[@maxi-me]

Thanks for the helps.... Much more comprehenable than all the others littering the net. Worked great first try. Been trying to find this bread since I moved from Appys 30+ years ago. Sidenote: love how the _Found in videos_ Google results shows pulish date as: January 1, 1970 😮 I was thinking _"where's the avocado-with-shadowy-edges colored Kenmore appliances in the kitchen?"

[@p38wilbur79]

I grew up eating this in WV where my ancestors were pioneers in 1780's. My Dad would have it ready when I got home Frome school!

[@JJN492]

I am waiting for the rise in the bowl but am so excited to finally be able to make the salt rising bread that Van de Camps Bakery in Seattle used to make. One thing, we never ate it without toasting it and slathering the toast with butter! I have tried to make it before but never could hold it at around 100 degrees until using your suggestion of using a heating pad. It is working, so far😁😀😌. I looked on the internet to see if I could buy a loaf. The bread was not that expensive (around $6) but the delivery was over $25!!!

[@rosieprospects]

OMG we used to have a local bakery, Van de Camps, in the Seattle area who made salt rising bread! It was my favorite toast growing up! Thank you so much, I’m going to try this! I hope it becomes popular again!

[@donnavorce8856]

Same here. I haven't had this bread for maybe forty years. I'll be making it.

[@maxi-me]

Wow, Seattle; fascinating. I grew up on this bread in East Tennessee but had no idea it originated in our own Appalachians. Moved away more than 30 years ago to NC and then TX; wondered why I got such bewildered looks when I'd ask about it at the bakeries..... now I know.

[@cathybird9763]

Here on an island off Canada's West Coast I am going to try making this recipe. Your video is very clear and friendly and I am going to make it tomorrow!

[@angelaworrell2974]

This is a great recipe, especially since yeast is still a little elusive in my area. I'm definitely going to try this. Thanks again.

[@karenpalazzolo5138]

Can’t wait to make this recipe! It’s one of my childhood favorites! Thanks for a great video!

[@heatherlinton5057]

We don't mind if your videos are a little longer. We enjoy your company 🤗🇿🇦😋

[@bertiedaburgh9928]

Great presentation! You made it look so easy. Being from SW PA I can travel about 50 miles to get a loaf. My MIL took a class to make SR bread but always bought it. We were the only ones that liked it. I am definitely going to try your technique..wish me luck! She has passed so she can't critique my effort😪

[@rebeccafreeman1123]

Thanks Kevin, for explaining how to do salt rise bread. I've made it using corn meal & scalded milk to make the starter. It can be really tricky keeping the temperature at a constant 100°-105°. But I appreciated your idea of using a heating pad. If I do it again, I will try using the potato to make the starter & using the heating pad. Also, you are correct, the fermented smell doesn't come close to a cheesy smell, it smells putrid, but if it doesn't smell that way something went wrong. Thanks again, take care

[@johnanderson3700]

Love salt rising bread: grew up in East Tennessee where it was available on shelves. Never see any more. Some versions use corn meal without potato.

[@OneHappyFrugalFamily]

New sub. I love your channel! You're going to be so famous one of these days! :)

[@bev1603]

In the early settler's days, The Dough was set in a Dutch oven (with legs). The oven was set in salt heated by the fire. The Dutch oven was set in coal-heated salt, covered with the lid, and then hot charcoal was put on the top of the Cast iron pot (dutch oven). I don't remember how long it cooked, but they had beautiful results

[@maxi-me]

What was the _second_ oven for?

[@CherylRoberts-fo4wp]

I have a lot of Einkorn Flour (ancient light wheat flour) in the house. Can I substitute it for white flour? Or, does it need to be white flour only? Also, any substitute for white sugar? Can Swerve be used? If not, I'll still make it as I loved it growing up. Thank you for your great presentation!

[@GoVoteDemocracy]

We can tell it’s not the food network because they don’t have shows that teach people how to cook anymore.

[@pigvalve9885]

My mom and grandparents called it dirty feet bread because of the smell. Mix all the ingredients together and pour the mixture over the potatoes. I use a jar with my starter is a pan of water and use my sous vide to keep the temp at 108. It works like a champ!

[@onlyinmissouri]

Making the sponge tonight so I can make this for my mom for Mother’s Day! She said Great-great Aunt Edna always has salt rising bread in the bread box!

[@nicolemajor7048]

❤ I see that you make researches and simplify the cooking art❣ and your place is wow 💕 homy 🥳 I will call you ( the homy cooking art Kevin ) I subscribe to your channel 👍👍👍

[@lorilawrence1033]

This bread would go so well with my cream of Asparagus tonight, darn. Well this recipe I on my list to make. Thank you so much for sharing. I just found your channel, I want to make everything I've seen. 😁

[@irmacruz5876]

Yours is so simple and easy. Thank you Kevin. Can you please help us on how we can have a small garden in our apartment .

[@helenmarkham5863]

very well explained!

[@faridaaminy9734]

Hi Kevin I enjoy your videos, the longer the better lol 💜

[@knightsofneeech]

Great video. Thank you so much!

[@MarkBlume]

We have had some more failures and one great success -4 loaves a double batch. We have found that our "Proof" setting is not warm enough work correctly. Ours (a LG) proofs in the range of 85-95F. Thiese temps are too low for the recommended 104-110F for Salt rising bread. Our most recent 4 loaf success was Starter thst formed in a cooler -with heating pad for 12+ hours. the temp was maintained between 100-115F. Heat pad on the bottom with a bread cooling rack to stanf the starter jars on. Most recent batch did not go -I think I stirred the starter jars too much!

[@dmvue]

Eeek! Gads! They have given their all! Our new house hold phrases. Thanks Kevin. lol We are still trying to get a good starter. We would love to know what temp, precisely, you are using for your starter. Thanks for your awesome video.

[@kevinleejacobs1364]

My oven has a "proof" feature (intended for yeast dough) that heats the oven to 100F. It works great for the Salt Rising Bread starter!

[@dmvue]

It’s crazy, we bought a Brod and Taylor proofing oven and we can’t get our starter to rise all the way up. We’ve attempted to make this bread about 15 times with only one partially successful attempt. Our starters take almost 24 hours to rise and they are never to the surface. Im trying to be as “early settler” minded as possible but my engineering mind keeps taking over. I’m praying that this won’t be the mustang that doesn’t get tamed.

[@tinacomstock2107]

Looks fantastic!!! I can't wait to try this recipe! Can you tell me what the size of your marble board is??? Thank you!

[@kevinleejacobs1364]

The marble board is 20 inches by 16 inches.

[@lisegray4219]

this looks absolutely delicious, and i am going to make them tomorrow! Yummy Kevin!!! thank you ;o)

[@emiliehohner2531]

Thanks a lot for this interesting recipe, Kevin! Do you know whether it is possible to keep and maintain the starter like you would do with sourdough or do you have to make a fresh starter every time you want to make this bread?

[@kevinleejacobs1364]

Hi Emilie - Unlike sourdough, Salt Rising Bread requires a fresh starter. Hope you enjoy the bread!

[@KingPetras]

Not sure i missed it in comments but if I only have the 8x4 bread pans would this make 3 loaves a batch for the smaller loaves?

[@KingPetras]

Also thank you so much for this video

[@clarabooth5582]

OMG!!!! I wish I was your neighbor!!!! lol Looks really yummy!!

[@aer721]

I started this yesterday, with potatoes, but there isn't much foam in the jar... should I let it sit longer? I grew up in western NY and this was a staple breakfast food! Now, living several states away, I crave SRB and would love for this to work!

[@aer721]

Yes, let it sit longer. And boy do I have the foam! Just started the second step to pancake batter consistency...🤞hoping this works!

[@kevinleejacobs1364]

Yay! Hope the bread turns out deliciously for you!

[@aer721]

@@kevinleejacobs1364 it did! Thank you! And I'm recommending family & friends give it a try! Could be the big comeback for this delicious bread! 👍

[@kevinleejacobs1364]

So happy. And yes -- this bread deserves a comeback!

[@moniquecraig1370]

I prepared the starter exactly as you said including proofing in my new oven overnight for 12 hours and NADA. :-(. What do you suggest other than try again.

[@janetannhamdepalma736]

Just making this bread, it took 23hours to. Get the ferment to form, made the pancake like batter, maybe the oven light wasn’t hot enough? Will let the batter double in volume, then see what happens.

[@anitaclancy9662]

Can I remove the potato skin or do I just wash the potat skin? Thanks!

[@ashuhn]

Hi thank you for the great recipe. I wanted to know if a glass jar only has to be used to make the starter or can I use a plastic bottle which is available in my house. Thank you again.

[@kevinleejacobs1364]

Hi Asha - Because the starter requires warmth, I can only recommend a glass jar.

[@3211patti]

We used to make salt rising bread at Tiffany's Bakery years ago. We would put the cornmeal starter in a 5 gallon plastic bucket and leave on top of the gas ovens overnight. It smelled soooo bad, but we always had people standing in line on a Thursday morning to get it right out of the oven!

[@benjaminwells5568]

How well do you think this would turn out with gluten free flour

[@thefarmerbrownsw]

Hi I have been sending my Salt Rising Bread in the mail to customers though out the USA. My problem is keeping it from molding. How would you recommend wrapping and shipping. Thank you

[@kevinleejacobs1364]

Wish I could help. Alas, I have never shipped this Salt Rising Bread.

[@chrisburdick6883]

What temperature is your oven set to? At 17:16 you said “bake this off” but I never heard an oven temperature. Jeez. I was fully committed, now I’m effed.

[@kevinleejacobs1364]

Hi Chris - 400°F. Full recipe (which you can print out) is linked in the description box below the video. Click "show more."

[@marciaorourke3522]

Thanks Kevin. I made my starter last night. This morning it didn’t smell....did it not activate?

[@ChrisvP]

Mine didn't either until I ensured the temperature was between 100-110F

[@maryjanehenry4676]

Does any kind of potato work for the starter ?

[@86nicolecody]

A lady made this for me, but I forgot to ask what's a good condiment to put on this

[@joanwharff6483]

LOLOL....From your description of how much is left of the breads you make.....I’d say you’re a house of BREAD HEADS.....LOLOL...I kid my granddaughter of that...she Loves Bread !!!

[@kellyvaldez2694]

Hi. This may sound odd. How can I make this stinkier?

[@tinacomstock2107]

Also...could you tell me what temperature you baked the bread at? I didn't catch it in the video...thank you!

[@kevinleejacobs1364]

Hi Tina - 400°F for 35-40 minutes. Hope the bread turns out well for you!

[@tinacomstock2107]

Thank you!

[@waynemuehlenbein2281]

Does he ever say how warm the starter and sponge has to be proofed at?

[@kevinleejacobs1364]

Hi Wayne - Temperature is at the 4:40 mark: 100°F. Hope the bread works out for you!

[@ThursdayDog]

Can I use whole wheat flour?

[@girliedog]

The kitty wants to lick it. LOL I want to try this, thanks for the great video.

[@frank33428]

couldn't you add dry ingredients to water and mix then pour over potatoes

[@donnarichey144]

I see on tv and on you tube video's wearing their rings when making dough. So much bacteria and stuff gets under them. I always took mine off to do my bread.

[@moniquecraig1370]

It's me again. I checked the temp in my proofing oven. It's 104. Too hot?

[@kevinleejacobs1364]

The temperature (104F) is not too hot! My only advice (short of starting over) is to give the starter more time to become active.

[@moniquecraig1370]

I tried your recipe again yesterday and still no luck. I hope you can help.

[@kevinleejacobs1364]

Hmmm. Wish I had the solution for you! Did you check out the recipe on my website? Maybe you will find an answer there: www.agardenforthehouse.com/2020/01/salt-rising-bread/

[@moniquecraig1370]

Thanks for getting back with me. I'm not giving up yet. I'm on my 3rd try. Wish me luck.

[@kevinleejacobs1364]

Keeping my fingers and toes crossed for you!

[@johnpfeffer]

my starter never foamed but it sure does smell- i assume it is not good.

[@kevinleejacobs1364]

Hi John - My starter did not foam until 12 hours had passed. If yours has already exceeded that time, my advice is to try again. Keeping my fingers and toes crossed for you!

[@gloriajeanshaby1871]

Have you ever tried this using a sweet potato for the fermentation?

[@LeslieKingston]

Blue eyes!

[@KS-ts3le]

I’m surprised that you don’t make sour dough bread from your own harvested yeast.

[@KS-ts3le]

I think I’ll stick to the sour dough. Lots of fun taking care of my starter.

[@marciaorourke3522]

Where is the recipe?

[@kevinleejacobs1364]

Link to printable recipe is in the description box below the video. Click "show more."

[@frank33428]

please stop hitting the glass jar with a metal spoon unless you like glass shards or chips in your starter. Otherwise good video

[@dylantyt6654]

Love the recipe Use Himalayan salt. Much healthier and never microwave anything

[@maryburkhart9629]

Everything went smoothly until the loaves were set to rise and they barely did...they’ve been sitting for about 4 hours - losing hope,

[@kevinleejacobs1364]

Hi Mary - Rise for my loaves was only to the top of the pans. No crown. Did yours not rise at all once you put them in the pans?

[@GenX...MCMLXV]

there is no shane in Appalachian........ Appa-latchin/chun