Salt Rising Bread

[@IMOO1896]

I’ve gotten a chuckle out of watching because I spent 2 days watching different bakers make sourdough starter, with every gram of water and flour measured to perfection. When watching the beginning of this, I thought it would be more precise, but but a handful of this, enough to cover that Etc. I can’t wait to try this. These ladies are wonderful to share this craft.

[@saltrisingbread]

Thanks Sandra for your comments. Will you be able to view the session with William Rubel, I hope?

[@faira_lunagaia3240]

Apparently this is NOT the Same as “Sourdough” and doesn’t Need to be precise w/Most the ingredients. LoL and I, Being From the Appalachia(APPLE-ATCHA) area, can say that this is a Prized Bread! LoL

[@saltrisingbread]

You are correct, this is a completely different fermentation from sourdough. It is bacterial, as opposed to yeast. The final product is most delicious toasted, and some of the best toast in the world!

[@madmh6421]

My Dads favorite. He was born 1902, or 1903 in Sanger WVa. The Church burned, so... I am old, but still make it every few years based on my recollection of his Mother's making. Almost all are gone who knew this as bread. Grandma used to talk about putting the dough outside the cabin door in, I think, a covered box overnight. I was never told the reason why, or I have long since forgotten. I know this is a 5yo posting, but adding my 2 cents worth.

[@saltrisingbread]

It's wonderful to hear your voice and memories. Maybe your grandmother put the bread outside because of the smell, especially when toasted. But it sure tastes good! Please tell me what county Sanger is in. Does the name have to do with ginseng?

[@tanyabriggs8969]

Being from remote farm country of East Texas...my great grandmother had no access to yeast...so when I was at my Mama Lindseys' and she had a loaf of bread...fresh from oven and I honestly thought that it was what real homemade bread tasted like. Years later I just couldn't understand why my yeast bread did not taste like her's did. Finally my grandmother told me from her memory how her mother made it...in general terms. Took me decades to learn that it was NOT what one thinks of as a sourdough bread but rather it was called salt rising bread. Thank you for keeping the traditions. I still remember 50 years later the smell of her salt rising bread.

[@butch571]

Salt rising bread makes fantastic French toast.

[@grandmomcrafts]

I got your book for Christmas, I just love it! Thankyou! I even sent all my siblings your salt rising bread for Christmas! Heartfelt memories is right! Talk about happy people! Xxx

[@candylyman6429]

I grew up eating salt rising bread in CA. Pepperidge farm made it and my parents bought it for a specialty for our family. I love it the best toasted and buttered. Have tried making it and not succeeded. I will have to try again.

[@adrienegrzenia4607]

Thank you for making this program. I'm just now learning about salt-rising bread. Fascinating. As someone with a degree in food and nutrition, I've always enjoyed the origin and history of foods.

[@vickielangham2040]

I like the video , how to make it , won't never find Salt Rising Bread in store like Kroger or a factory , and American made . i love the bread. i am going to make it more often , thanks to my friend Dave, told me about it .

[@saltrisingbread]

HI Vickie, Let us know if you have any questions about how to make this bread. Thanks for keeping the tradition alive! Jenny

[@vickielangham2040]

@@saltrisingbread Jenny i was watching how you put the corn meal baking soda and hot milk and flour together . how long do i leave those 4 in the jar of hot bath water? i am trying to do it . please help me . and you said it will become like a batter .?

[@saltrisingbread]

@@vickielangham2040 Hi Vickie, Go to my website: www.wildfermentedbread.com There you will see 2 recipes under Blogs. Scroll down and you will find - A recipe using potatoes and a recipe using milk. This tells timing and temperature (this is crucial!). YOu can also see me give a talk on Cultures Group, August 8th at 1pm. Email me for the link and more questions. Glad to help you, Jenny

[@grandmomcrafts]

I found the perfect way to start my starter off! I have a chilly house and at first threw out so much starter. Temperature is crucial but once I got it figured out my family is enjoying salt rising bread all the time! We are creating new memories with the my childhood ones and it means a lot- it warms the heart. I could not have done it without your book and you tube videos. Thankyou girls! Love and hugs! ....Robin

[@saltrisingbread]

So glad to hear the book and video are helpful!

[@lauratucker461]

I found your bakery about three years ago and we order every year now six or so loaves. My husband and friends had no idea what salt rising bread was and it was wonderful to finally share that with them. My husband is hooked. We also ordered some loaves for his 90 year old Grandmother and it brought back many memories for her.

[@saltrisingbread]

HI Laura, Thanks for sharing this. So glad your family and you are enjoying this bread. Jenny

[@freyartz]

Thank you, Jenny & Susan, for teaching us about this amazing bread!

[@jennybardwell5242]

Glad to hear the book is helpful for you! You can always ask us a question, as we're glad to tell you more.

[@jennybardwell5242]

You're welcome! Where did you first learn about salt rising bread?

[@freyartz]

@@jennybardwell5242 from your shop in Mt. Morris, and I'm hooked! I would love to attend a class and learn to make it. I have your book, but I've been too intimidated to try making it myself.

[@saltrisingbread]

@@freyartz Please send me an email, and I will keep you on the class list. Perhaps in September I can host another class and I will let you know.

[@spiritflower6640]

My grandmother used to make Salt Risen bread. He talked about the tradition of potash and American Pioneer Women you have to know that Native Americans in the southwest have been using potash to make cornbread type of things as well before the American pioneer women.

[@saltrisingbread]

Dear Spirit Flower, thank you for your words about Native Americans in the southwest using potash in their cornbread. Can you please tell me how they used potash? I am very interested to understand what they did with the cornmeal and potash. Hope to hear from you. Thank you, Jenny

[@carolbrown3640]

Thank you for preserving this tradition! Unmistakable and fond memories from my childhood of salt rise bread. I bought your book, and had a fail on my first try. But right now have two BEAUTIFUL loaves in the oven. Will be a wonderful food memory for dinner this evening with fat, ripe garden tomatoes and salt rise bread toast.

[@jennybardwell5242]

Glad to hear you had success!

[@debstone2154]

I love salt rising bread and haven't had it for years. I am so excited to try making this myself. Thank you for all the information. We always called it stinky bread because of the smell, especially when toasted, which is my favorite way to eat it.

[@saltrisingbread]

Thank you for your lovely comments. Keeping the tradition alive!

[@IMChrysalis]

When I was a child, my little brother was tested for various issues because he was always sick. Turns out he was allergic to yeast! The nutritionist suggested salt rising bread... it was hard to find in the sixties! We'd never even heard of it, but somewhere my mom found some... it was quite expensive and she got upset because the rest of us were always sneaking a slice! :-)

[@moniquecraig1370]

I'm enjoying your videos very much. I have tried to make a viable salt rising bread starter with potatoes 4 times now and I do not get a large foam on it. Sometimes there's maybe 1/2" in a quart jar but that's on a good day but that took 15 hours. I live in the Ohio Valley in Kentucky and wondered if the elevation might have something to do with it. I have a friend down the road who is having the same problem. Last night I made the cornmeal starter and I think it looks like it should after 13 hours. I'm going to get the sponge going this morning and see what happens.

[@saltrisingbread]

HI Monique, I hope you had success with your cornmeal starter! Perhaps the potatoes have a bit of green on them. We have found that green on potatoes prevents a successful fermentation. Jenny

[@saltrisingbread]

Hope you had some success! The temp of your starter should be around 104F.

[@jennybardwell5242]

@@saltrisingbread Another secret i often use is chickpea flour, as it is more successful than just cornmeal.

[@joellenlevitre2590]

I just made salt rising bread for the first time. My starter...after about 14 hours didn't have much foam. I used it anyway and it worked great. I used an Instant Pot on the yogurt function overnight.

[@trixie7824]

There is nothing in the world like Salt Rising Bread. As a child, in our home, it was referred to as Stinky Bread. And we all loved it!

[@lisagriffin8898]

Lol .. like chicken...sh## I made it severall times trying to figure out WTF? I mean it smells so good untill you bake it, I'm laughing because during this pandemic, thinking about making it again..lol, everyone who makes bread should give it a go. ❤

[@saltrisingbread]

Hi Candy, Thanks for sharing your history with salt rising bread. The flavor toasted with butter can’t be beat! I sent you an email about the book and some recipes. The most important part is keeping the starter warm for 10-12 hours. An InstaPot works well at the Yogurt setting. Place 3 inches of water in the pot, then your jar of starter. Set the time for at least 12 hours to keep the temperate consistent. Let us know if you have questions! Jenny

[@ringo-bf3xf]

Grew up in this stuff. East Tennessee, kern's. Dont make it anymore. Butter a slice, pop in the oven to toast. Nothing on earth like it. Have ordered online, ok, but not the same. Have my great grandmothers recipe....we've made it, good but hard to make. Takes a lot of time.

[@jennybardwell5242]

If you don't mind sharing your great grandmother's recipe, I'd love to see it. Thank you!

[@ochoonda]

It is admirable of the ladies to share their knowledge and experience to keep their technique alive.👍👏👍 Having said that, it is a misnomer to call it the salt rising bread. It is in actuality like making bread using self raising flour that includes fermentation of the dough in the process. It is the baking soda reacting with the natural yeast in the flour and air, water and warmth, which trigger the fermentation process which in turn rsises the dough. Any edible vegetable material that ferments is as good a medium. I have used fermented grape leaves as well as tea leaves as raising agents.

[@saltrisingbread]

Dear Ochoonda, It is a pleasure to be in touch with you! Please tell me where you had salt rising bread? Susan R. Brown and I have been making, researching, and writing about salt rising bread for the last 30 years. You can see our book: Salt rising bread: Recipes and Heartfelt Stories of a Nearly Lost Appalachian Tradition. Hope to hear back, Jenny Bardwell

[@ochoonda]

@saltrisingbread Dear Jenny. I have not heard of salt rising bread till I came across your video by chance. I enjoy making my own bread, especially gluten-free and sour dough breads. It is fascinating to discover on KZbin so many other interesting methods of making bread. I have successfully experimented many of the recipes including the one using fermented grape leaves. I will definitely be trying out your method!🫶

[@annfay6543]

I don’t care for the smell of salt rising bread, but the taste, especially toasted, is incredibly delicious.

[@saltrisingbread]

Ah yes, the smell can be a bit offensive at times. Although, I do use it as it helps me know when the starter is ready. I look at both the foam and smell it. it is an art skill.

[@vickielangham2040]

I have been watching your video , and still learning how to make it, i feel like i done ok not to long ago .i still need to keep learning . i love it ,i was wanting to ask you all how long have you been doing it ?

[@saltrisingbread]

Dear Vickie, My colleague Susan Brown and I have been making and researching salt rising bread for over 30 years. Susan, even longer, as she grew up with her grandmother making it. Where are you located, because we could do a class in your area, and then there is always a zoom class, if you are interested. There are lots of tips that we can share with you to make a successful batch! Jenny

[@susanoconnor7636]

I made salt rising bread for the first time using my fathers 50 year old recipe [with a potato starter]. While it made nice bread it didn't have the distinctive 'salt rising' flavor I remember. Should I have let the starter ferment longer? [the starter did have the odor but it didn't smell real strong] Any suggestions you have are appreciated. Thank you, [ p.s. I'm glad I found your video]

[@saltrisingbread]

Try making it again, some days the smell is stronger.

[@vickielangham2040]

Thanks again,

[@vickielangham2040]

Jenny , i still keep watching your video , you two make a great team, and very educational , i am having an easier success with the potatoe than the other one with the milk . ,

[@saltrisingbread]

Same with me! Not sure why, but it tends to work better for me, too. I do find a little garbanzo flour helps.

[@johndrake5014]

When I was a kid in Southern California, the Vandecamp's bakeries made salt rising bread. Sadly, they are long gone. I buy salt rising bread online from Rising Creek. There are few things that are better than this bread, just can't think of what they are.

[@stevengwynne4365]

I'm from Orange County, and I, too, remember the Vandecamp's salt-rising bread! It made the most glorious stink when toasted. Then one day it was just gone.

[@ljdodson]

I too remember Vandecamp's salt rising bread. As a little girl I though the smell of the toasting bread was unpleasant. But once I discovered how delicious it was I hooked.

[@jennybardwell5242]

@@stevengwynne4365 Interesting to hear! Might you know what year or thereabouts the smell was gone?

[@stevengwynne4365]

@@jennybardwell5242The smell disappeared when the bread disappeared!

[@allenwiddows7631]

I grew up in Pasadena, CA; my grandmother (born and raised in northern Pennsylvania) introduced me to Van de Kamp’s salt-rising bread as a kid. To me, it was always a comfort food; I continued to buy it until the company stopped making in in the mid- to late-1980s. It was the only bread I ever bought from that brand; though best served as buttered toast, it also is good with peanut butter or almond butter. I was so happy to find that there is another bakery in this country that still bakes salt-rising bread and sells it. Keep up the great work!

[@debbielong1201]

A pleasure to watch the video with you and Susan. I think I have read every comment posted and your answers. I've taken notes and am excited to get the cookbook that I just ordered. I have one question though. One of your commenters was "Faira" and you said that you would send her a simple recipe for Salt Rising Bread. Is this recipe in the cookbook?

[@saltrisingbread]

Hi Debbie, The recipe in the book can certianly be followed. if you send me an email, I am glad to attach a recipe for you using potatoes and cornmeal. My email is [e-mail].

[@kccady7471]

Can the starter be used the following day if you don't have the time to make the loaves after fermentation?

[@saltrisingbread]

HI KC, No, the starter is very time sensitive and must be used after the initial 9-12 hour fermentation. That is why it is an art to know when the starter is ready. If you see a good amount of foam and the smell is strong - then it is ready.

[@kccady7471]

Thanks so much! I've got my potato started fermenting right now.

[@debbielong1201]

Oh my goodness! I had no idea when I started watching this video that I would know your grandmother! Mrs. Erwin! My brother and her grandson were good friends. We lived a block away from her. She made my brother a marble bag! Such a sweet, nice person.

[@susanbrown3611]

Hi, Debbie! It’s nice to see your comment. Of course, I remember you! The fond memories that we both have of life in Ronceverte are precious. Good luck if you decide to try making some salt rising!! All the best to you, Susan

[@debbielong1201]

@@susanbrown3611 So pleased to hear back from you. I've had 2 attempts at Salt Risen Bread. The first starter worked, but I added too much flour to make the bread loaves and they were very heavy! Yesterday's starter failed completely. I'm going to try again today using the tips in the video. I still can't believe that your video showed up first thing when I went to KZbin for guidance! How sweet our memories are. I took piano lessons from Ann, my husband Tom was a friend of Doug's, and my brother Jeff was Danny's friend.

[@debbielong1201]

@@susanbrown3611 It was so nice of you to reply to my comment. I remember you but really didn't think you would remember me. I would always see your grandmother when I went for my piano lessons from Ann. My husband Tom was a friend of Doug's, and my brother Jeff was Danny's friend. Debbie was older than me, so I didn't know her very well. My first attempt was "partially" successful. Basically, I added too much flour to make the loaves and the bread was very heavy. Yesterday's attempt was a complete flop, after 16 hours using the instant pot on the yogurt setting the starter didn't work at all. Going to try again today using a different recipe and the tips in the video. I think I'm going to order the book. Thanks again! Best wishes!

[@vickistonehouse2218]

Thank you so much for the video. I was a baker in a grocery store chain about 45 years ago and we made Salt-Rising Bread every Tuesday. I am going to make it at home now. Our recipe didn't have potatoes for the first step. I recall using milk, but didn't see milk in your tutorial. Can you please share a recipe with cornmeal with just the ingredients? I can easily follow the steps you showed.

[@saltrisingbread]

Hi Vicki, Glad to share with you the current recipe I use. It has a little garbanzo flour, which I find helps the success rate. Can you please email me, as then I will send it to you via attachment ([e-mail]). OR, check out my website, where the recipe is also included: wildfermentedbreads.com/recipe-corn/

[@saltrisingbread]

Vicki, I have some questions for you: When you made it in the store chain, what store chain was it? Did you use Kohman's salt rising bread yeast? Was it smelly? I appreciate your insight! Jenny

[@2WVUFans]

What was the chain stores recipe?

[@vickielangham2040]

Susan , the problem i had this time is it soft on the inside and hard on the outside? Still taste real good. .and maybe i need a warmer kitchen to help it rise better? I am going to keep trying to get it right.

[@saltrisingbread]

HI Vickie, Do you have a InstaPot? This temperature on the Yogurt setting works well. Put about 4 inches of water in your InstaPot, then push Yogurt setting for 12 hours, then place your jar of starter in there. Do you have a good recipe? I am glad to share my recipe. Do you want either a potato + water starter or a cornmeal + milk starter? I prefer the potatoe starter and better luck with that one. Let me know! Jenny

[@arewetherealready1969]

The research and production of this important cultural phenomenon are nothing less than a lifetime achievement, in my book. More than a recipe, this is a time machine to my grandmother's kitchen. Hat tipped! I've got a cornmeal starter in a mason jar in a pot of water on the stove now... It's winter, and my first two attempts in the oven using the potato starter were catastrophic. Fingers crossed; hopefully my Mamaw is watching over my shoulder!

[@saltrisingbread]

Howdy and thanks for keeping the salt rising bread tradition alive! I have found an InstaPot at the yogurt setting, used as a water bath, is the perfect temperature for your starter, and cover it with a towel. Another tip is a tablespoon or two of chickpea flour, along with the cornmeal + potatoes. Let me know if you have any other questions. Jenny

[@arewetherealready1969]

@@saltrisingbread @Salt Rising Bread Thank you so much for the pointers, Jenny! I love this bread so I will look into getting an insta pot. I've been monitoring this water pot for five and a half hours today, and maintaining an appropriate temp on the stove is just a headache! Been about five and a half hours so far, and I don't really notice anything happening yet in terms of 'growth'. Keeping around 105-108. I'm guessing after a certain threshold it should take off? Either way, I'll be upgrading my equipment. Also, when you use the Chick Pea in a potato starter, you are not using enriched flour at all, correct? I'm also wondering if it's safe to add 1/4 t. of salt to the cornmeal starter; seen other recipes use it, but not on this video. Thanks so much for your efforts and help in preserving the heritage!

[@saltrisingbread]

@@arewetherealready1969 The starter usually takes 8-11 hours to get a good foam on it and smell strongly. I prefer the temperature range of 103-108F. A Sous Vide also works perfectly, if you have one of those. Yes, I usually always include some all-purpose flour, along with the cornmeal and chickpea flour. Yes, you can use salt or baking soda in the starter.

[@arewetherealready1969]

@@saltrisingbread Update: My cornmeal starter worked magnificently! I was a little shell shocked with a couple failures, but luckily I was able to regulate a bath in a standard pot on the burner to maintain a range of 102-112. Took a lot of babysitting, but I was so happy once those first tiny bubbles became apparent around the rim (~10 hrs.) and then the smell showed up! Cornmeal starter kind of reminded me of a rotting pumpkin. Never had the cornmeal recipe before, but it worked great!! I plan on doing the potato again next, as that was always our family approach. In the future, I plan to integrate the chick pea flour, regulated bath and I was curious how the cornmeal starter would turn out with buttermilk... Or perhaps a 50/50 milk/buttermilk cup. Also, I plan on buying your amazing book next time I get paid! It would be addition to the family archives. Thanks again for your conservation efforts as well as the tech support!! God Bless. 😊

[@saltrisingbread]

@@arewetherealready1969 Fantastic to hear you had success! Regards the buttermilk, I think the bacteria in buttermilk may interfere with the wild bacteria, but it's worth a try!

[@rebeccadees2300]

How much milk and what kind of corn meal? Also what are you using for the water bath? Temperature? Thank you.

[@saltrisingbread]

HI Rebecca, Here is a recipe I use with milk and cornmeal: wildfermentedbreads.com/recipe-corn/ Stone ground cornmeal may work better than other cornmeal, but for me the most reliable ingredient is the garbanza flour. For heat, you can use an InstaPot at the Yogurt setting. Fill the Pot with 2-3 inches of water, set it for at least 12 hours on the Yogurt setting, then prepare your starter. The ideal temperature is around 104F or 40C. Let me know if you have any other questions!

[@l.clevelandmajor9931]

Salt rising bread was a tradition in my family for the holidays. my Great Grandmother would make several loaves to distribute among us. I loved melting salted butter, brushing it onto a few slices of salt rising bread, and toasting it. What came out of the oven was a really yummy treat; not sweet, but uniquely flavorful. Other ways we used salt rising bread was for bacon lettuce and tomato sandwiches, grilled cheese sandwiches, and cheese toast. All very special when made with salt rising bread. The history salt rising bread as I heard it was that it was invented here in the Appalachian Mountains by folks that did not have access to yeast. What they came up with became special very quickly, because there was nothing else like it. Even sourdough bread, which is special in its own way, still cannot compare. I am looking to learn how to make it from starter to finish. Here I learned that there are at least two different starters, one made with potatoes, and the other with milk. The process of making each starter is different, but the resulting sponge can make or break what you do thereafter. I shall have to experiment to find what works best for me. Thank you Ladies for keeping this delicious tradition alive. It is a treat that we should keep around forever!

[@jennybardwell5242]

Can you please tell me where your great grandmother lived? It's always fun to know what part of the country the salt rising tradition was established.

[@l.clevelandmajor9931]

@@jennybardwell5242 My Great Grandmother lived in Greenwood South Carolina for nearly all of her life. She was at least 1/4 Cherokee. Back in her day, the women would get together and do all kinds of baked goods; all made the old fashioned way. We great grandchildren were always excited to go and visit her, because we knew it would be a real treat with a humongous choice of baked goodies! My favorite was always salt rising bread!

[@jenniferruthholden6672]

I am absolutely fazcinated by this method and intend to try it soon. I have an Aga, which makes keeping the starter and the whole process lovely and warm. However, I should like to know if there is any way this can be used with any type of gluten-free flour? Also, are the fermentation agents natural yeasts or are they some form of bacterium? I have a friend who is very gluten allergic and probably yeast allergic. Thank you for the history; as an Englishwoman in the hilly areas of the North of England, I wonder if our mediaevil ancestors had any similar way of gettin bread to rise.

[@saltrisingbread]

Hello Jennifer, It is a pleasure to respond to your questions. Can you please tell me what an "Aga" is? A recent gadget we use here in the states is called an "Insta Pot", which can cook dry beans under pressure, as well as make yogurt around a temperature of 42C. This temperaure works very well for this Salt Rising Bread. Yes, in our book, Salt Rising Bread: Recipes and Heartfelt Stories of a Nearly Lost Appalachian Tradition, there is a recipe for a gluten-free bread. The book also explains how the rising agents are NOT yeast, but bacterium. After reading the book, I can help to explain how these bacterium are similar to bacterium we have in our healthy guts, so kind of like pro-biotics. Regards the history of this type of fermented bread in England, I have researched early cookbooks and spoken with bakers across Britian, and not found any similar risen breads. There are similar risin breads in Greece, Cyprus, and Turkey using chickpeas. In Sudan, they use a similar ferment using lentils. Great to be in touch, let me know if you have any other questions. Genevieve Bardwell

[@jenniferruthholden6672]

I'm so sorry; I wrote back yesterday, but it seems to have got lost. I'm having awful trouble with emails at the moment. An Aga is an old fashioned cast iron stove, with 2-4 ovens and 2 hob plates, boiling and simmering. The ovens are roasting, down to warming. Poorly new-born lambs can be revived in the warming oven. They cook by radiation from the intensely hot iron sides, roof and floor of the ovens, but are not easily variable like a conventional gas or electric cooker. The heat from an oven roof can be baffled to some extent by the use of a cool metal sheet. They are fueled by solid fuel, gas, oil, and now electricity. Mine is oil-fired and during a fairly recent dramatic power cut, when we were without electricity for a week, more for a lot of people, I still had warmth, cooking and hot water. They tend to be used mainly in the countryside, but for some reason, they have never achieved popularity in the States. They were invented in Sweden sometime in the early 20th century, and reached the UK in the twenties or early thirties. They have a cerain image in this coutry for various reasons, representing cosiness and nowadays, a certain affluence. They are deeply loved by their owners.@@saltrisingbread

[@saltrisingbread]

Hi Jennifer. These ovens sound wonderful! What is the actual temperature of the warming oven? Perhaps this could be used for the salt rising bread starter, if it keeps the starter hovering around 40C? Jenny

[@saltrisingbread]

I love the idea of placing a new-born lamb in the warming oven.

[@jenniferruthholden6672]

Thank you so much, Jenny. I have the 2 oven version which doesn't have the much cooler warming oven, but the top of the cooker is very adequate for normal bread rising. I imagine it would be fine for either of the salt methods. Unfortunately, I'm going away for a week in a couple of days, but I intend to try this as soon as I get back. How can I buy your book, please? I'm sure it would make fascinating reading, as well as wonderful baking.@@saltrisingbread

[@Mrclarkbars]

I challenge myself wife home town baker retired so salt rising bread. the only secret from the baker was ginger in the dough and Oatmeal in the starter. and the loaves were dome on top . I bump the soda up 3/4 tsp and introduce vital wheat gluten to raise dough gluten levels. The results rise high loaf . Im still working on taste so does salt work as good as baking soda .

[@saltrisingbread]

I find baking soda works better than salt and makes a smellier loaf than salt.

[@musicaltroutmountainextrav3153]

Does the iodine in iodized salt effect the bacteria growth?

[@saltrisingbread]

I have never thought the iodine has any effect on the bacterial growth, because I have used iodized and non-iodized salt with similar effect. Is there a reason you ask this question, please?

[@musicaltroutmountainextrav3153]

I just know that when fermenting, it is essential to only use kosher (non-iodized) salt as the iodine hampers bacterial growth. I have definitely messed up some fermentations when I first started by using iodized salt. Similar to using iodine as an antiseptic on wounds for the same reason of staving bacterial growth.

[@saltrisingbread]

@@musicaltroutmountainextrav3153 I will make note of this idea and watch for effects. Actually, I only put baking soda in my starter. The amount of salt that goes in the dough would not contain enough iodine to hamper the bacterial fermentation at that point. Thank you for this observation!

[@musicaltroutmountainextrav3153]

@@saltrisingbread Sounds good, that makes sense

[@mariamarfil1620]

THANK YOU!👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼❤️

[@saltrisingbread]

Glad you enjoyed the video, Maria. I am always curious to ask how you know about salt rising bread?

[@Ceecola]

Wow!

[@madmh6421]

Forgot to mention, She used cornmeal, similar to starting a WV corn pone loaf.

[@guyindecatur]

I grew up eating salt rising bread from Weitz Bakery in Birmingham, Al. The pungent aroma coming from the bread as it's being toasted is something I vividly recall from more than 55 years ago.

[@saltrisingbread]

Hi Decatur Guy, What a wonderful memory! If you or anyone you know is interested in attending a class on how to make salt rising bread, please email me: [e-mail] We love to keep the tradition alive! Jenny

[@guyindecatur]

@@saltrisingbread Oh, how I would love to but I'm *way* down here in Georgia. Perhaps in another life..!! *:-)*

[@saltrisingbread]

@@guyindecatur There is always zoom! Please send me your email and I will alert you and anyone who is interested to watch how to make salt rising bread on zoom. My email is [e-mail]

[@guyindecatur]

@@saltrisingbread Thank you very much for the invitation. I make SRB but it seems I'm on an elusive journey tracking down the perfect recipe as to recapture childhood memories of Weitz Bakery's SRB. I probably should just face reality and know that's probably not going to happen. Why? Because a child's sense of taste is more sensitive than an adult's. That's why a lot of children are such picky eaters. They pickup on tastes most adults cannot. As we age we loose that sharpness of taste. It's been my belief that a lot of elderly people like sweets because our sweet sensitivity remains largely intact. Just my theory. I was around a lot elderly people in my childhood. *:-)* Anyway, I am definitely going to give your cornmeal starter a shot - just as soon as I finish the two loaves (potato) I made yesterday. Again, thanks. I did enjoy your video. It's on my "like" list. *Footnote* - It's good to see your efforts to train kids in the art of baking. So many kids are simply rudderless, seemingly devoid of any pursuit for a vocational skill. I have traveled thousands of miles by car across small towns in Germany, Austria, Switzerland, etc. In small-town Europe bakers are way up the totem pole of respected vocations!!!

[@saltrisingbread]

@@guyindecatur You make some good points, plus I am thrilled to hear you already make salt rising! I hope you can teach it to some young people, as you say, they do need help in the culinary arts! I do find the potato starter to be much more reliable than the milk starter.

[@Mrclarkbars]

thanks so much bought your book because our bakery closed

[@saltrisingbread]

Hi D, Thanks for buying the book and helping us keep the tradition alive! G Bardwell

[@joellenlevitre2590]

Thank you!

[@jennybardwell5242]

Where are you from that you know salt rising?

[@joellenlevitre2590]

@@jennybardwell5242 I'm from Minnesota, but I love experimenting with traditional foods, especially breads, and also I'm fascinated with anything Appalachia.

[@joellenlevitre2590]

@@jennybardwell5242 also, I did order a copy of your book yesterday and I'll be so happy to receive it.

[@saltrisingbread]

@@joellenlevitre2590 Wonderful to hear JoEllen! Also, please go to www.wildfermentedbreads.com to see the latest recipe. Just follow the link at the top. Adding some garbanza (chickpea) flour was something we learned after the book was published. It really helps with success! And I recommend using an InstaPot at the Yogurt setting for the perfect temperature. Let me know if you have any questions when you make it. Glad to help. Jenny

[@joellenlevitre2590]

@@saltrisingbread Last night I made a starter and today I baked my first salt rising bread. I hadn't watched the videos and so I pealed the potatoes, and then I didn't know if that would make a difference. Apparently it didn't, because the starter was really powerful. (I did use my Instant Pot on yogurt setting overnight). The recipe made 2 very large loaves and they rose a lot more while baking, which was a surprise. The house smelled like dirty laundry at first, but as the baking proceeded it was more like Gruyere cheese. The texture of this batch is something like angel food cake...very nice! I can't wait to try the different variations.

[@LIFESaWONDER]

Since this is an old recipe does it work with heritage seed flour?

[@saltrisingbread]

Most certainly, this recipe can work with any flour, even gluten free flours, with small adjustments. Please ask any questions, if you don’t have success, as we can troubleshoot so you get a wonderful, delicious loaf using this fermentation. Glad to help! Jenny

[@sandriagutierrez2605]

Then is it safe to say that you can’t store, and feed the starter like you would sourdough? Have been baking with sourdough for over 30 years, but have never made salt rising bread.

[@saltrisingbread]

Exactly! The bacteria in Salt rising bread reproduce much faster and consume the food source much faster than the yeasts in sourdough. Thanks for asking, Jenny

[@sandriagutierrez2605]

@@saltrisingbread thank you for responding

[@annfay6543]

I have been trying to make salt rising bread without much success. I live at 7300 feet. I think that the altitude may be the problem when I try to make the starter. Do you have any suggestions?

[@saltrisingbread]

Can ypu please tell me how you are making your starter and keeping it warm? I bet I can help you!

[@faira_lunagaia3240]

I was SO CONFUSED! Was that 2 Separate ways of Makin Starters or is that what’s supposed to go into One?A Tater Starter-&then a-Milk,Cornmeal starter? PLEASE HELP!

[@saltrisingbread]

Hi Faira, Do you need a simple recipe for making Salt rising bread? I am glad to send one, if so. Where are you located and how did you find out about salt rising bread. Glad to help explain anything. Jenny

[@tflores6091]

What is the Temperature of the Water Bath

[@saltrisingbread]

Hello Salt rising bread baker! I use with success a temperature of 104F (40C). Please ask me any other questions, as this bread is a bit of a mystery!

[@trem7755]

Can you make it without baking soda? My body doesn't like food that has baking soda in it.

[@saltrisingbread]

Dear T Rem, Yes you can make salt rising bread with just a little salt instead of baking soda. Just substitute the same amount of salt as baking soda. Do you have a recipe you like to use? Jenny

[@Kot20456]

What is the best flour to use ?

[@saltrisingbread]

I prefer all-purpose flour for salt rising bread. I use King Arthur, but any brand works.

[@emmieshook8437]

I don't know what I'm doing wrong...my starter does great, the sponge is bubbly and doubles....loaf doesn't rise at all even after 4 hours...I've made it 3 times, first time it turned out perfect, last 2 times I have done the exact same thing, and it's not working...I'm so discouraged

[@saltrisingbread]

HI Emmie, Congrats on getting it to work the first time! This is a very difficult bread to make because of the wild bacteria. Can I please ask you what temperature you have the starter going and what is your method to keep it warm? The starter needs to be at a consistent ~104F for a good 8-11 hours. An Insta Pot works well if you have one. Please let me know what you use.

[@emmieshook8437]

Sorry I just saw that you responded to my comment. I am using the oven with the light on method. It's around 100 degrees. I left all starters for 12 hours before doing the sponge. First time I made this bread, I have no idea how it turned out correctly, because I have done the exact same thing since and can't get it to turn out. I currently am waiting on a loaf to rise, started this at almost 9pm last night. It is currently 4:01pm, I have 1hr20mins left, and it's not rising. I am nearly done attempting this, I just don't understand. Probably the worst part is that I was making this for one of my clients (she is 83) because she hasn't had it since she was a kid. She knows nothing of me doing this, but I'm completely and utterly frustrated. On top of how much I've wasted attempting to make this.

[@saltrisingbread]

@@emmieshook8437 HI Emmie, I bet you are feeling frustrated. I have been there many a time! I think your temperature is not quite hot enough. Maybe the first time you made this bread, the oven was a bit warmer, but the ideal temperature is around 104F. Do you have an insta pot? The yogurt setting works very well. OR you could put your starter in an ice chest with hot water inside the ice chest. With the lid on, this keeps a pretty steady temperature. OR you can try a crock pot, BUT you need to fill the crock with about 3 inches of water, set your crock to be on the lowest temperature, then put the lid on UPSIDE DOWN, then put your jar of starter on top of the upside down lid, then sometimes you need a towel on top of the starter. In other words, what you are looking for is a constant temperature of around 104-108F for about 8-12 hours. Then I bet your will have great success! Let me know if you have any other questions. Glad to help! Jenny

[@leah3084]

at what temperature and how long did you bake it?

[@saltrisingbread]

Hi Leah, I usually bake at 385F for 10 minutes, give it a turn, another 10 minutes, then take it out of the pan to get brown on all sides, and bake another 5-10 minutes. I can share with you a tested recipe, if you like. Jenny

[@debbiewicks]

@@saltrisingbread I would love to buy a recipe and/or cookbook from you. I am on a mission to try to collect old recipes and use them. I want to start a family cookbook for my husbands family because I am so scared of the "old" family recipes getting lost with the newer generations especially because they don't cook/bake as much anymore. I would appreciate any direction you could give me. Thanks in advance. 🥰

[@saltrisingbread]

@@debbiewicks Hi Debbie, This is a wonderful idea to preserve the old recipes. The recipes reflect on the culture that used them. Plus, the older recipes are often innovative, which teaches us about how food comes together. I am glad to sell you a book and will be glad to provide a recipe. Please email me to provide the details ([e-mail]). I look forward to hearing from you. Jenny

[@lorid318]

Why no salt in the cornmeal starter?

[@lorid318]

Also there’s no quantity for the milk.

[@jennybardwell5242]

The way I figure is baking soda is a type of salt, and it makes a smellier bread, which I like.

[@saltrisingbread]

Try about a 1/2 cup to 3/4 cup of milk.

[@mehrajin]

how can we learn it i am in india

[@saltrisingbread]

You can learn about it from my website, recipe included. Here is the website: wildfermentedbreads.com/recipe-potato/ Let's also do a class via zoom. What time zone are you in? I am in U.S. mountain time and can adjust.

[@saltrisingbread]

I am offering free zoom class on Wednesday, October 11th at 7pm EST. I hope you can join us!