Salt Rising Bread with potato fermentation instead of yeast. Its a 1800s, old world recipe! скачать в хорошем качестве

Salt Rising Bread with potato fermentation instead of yeast. Its a 1800s, old world recipe!

Salt rising bread is almost a lost old world recipe, rarely used anymore and it is a shame as its such a rich and wonderful tasting bread born out of necessity! 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. Salt-rising bread is made from wheat flour; a starter consisting of either water or milk and corn, potatoes, or wheat; and minor ingredients such as salt and sugar. Salt in the name is a misnomer; the bread is not leavened by salt nor does it taste salty. One explanation for the name of the bread is that the starter was kept warm in a bed of heated salt. 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. 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). Salt-rising bread is denser, with a closer grain, than yeast-leavened bread, and has a distinctive taste and odor. The pungent odor of the fermenting starter has been described as similar to "very ripe cheese". But the taste when finished is awesome! Whatever the origin, it’s a tradition that has been passed down through generations in Appalachia, though very few people continue to make the bread in this authentic way today. Recipe/ Ingredients 3 large baking potatoes 3 tbsp NOT DEgerminated yellow cornmeal 1 tsp sugar 1 tsp salt 4 cup boiling water 2 cup warm milk 1 cup warm water 1/2 tsp baking soda 2 tsp salt 2 tbsp vegetable oil OR melted shortening 5 lb bag of bread flour