Salt Rising Bread. YOU CAN DRY SALT RISING CULTURE!!! Store dried flakes in plastic in a cool, dry place or freeze until needed for salt rising bread. When ready to make the bread; dissolve the flakes in the new warm starter and continue with recipe.

Salt Rising Bread is known for its pungent, cheesy aroma. It makes the best grilled cheese you have ever had. Truly and All American Bread made from scratch in our love filled oven. You can have Salt Rising Bread using 11 ingredients and 13 steps. Here is how you cook it.

Ingredients of Salt Rising Bread

Prepare 3 of large baking potatoes.
It's 3 tbsp of NOT DEgerminated yellow cornmeal.
You need 1 tsp of sugar.
You need 1 tsp of salt.
Prepare 4 cup of boiling water.
You need 2 cup of warm milk.
You need 1 cup of warm water.
It's 1/2 tsp of baking soda.
It's 2 tsp of salt.
It's 2 tbsp of vegetable oil OR melted shortening.
Prepare 5 lb of bag of bread flour.

Salt-rising (or salt-risen) bread is a dense white bread that was widely made by early settlers 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-rising bread is a great adventure to make and to eat. It is rather dense and heavy, with a creamy texture and a wonderful "cheesy" taste and aroma it will not rise quite as high as other yeast breads, but its rather compact, chewy texture makes it fabulous for toasting, and it makes the best grilled-cheese sandwiches you've ever had.

Salt Rising Bread instructions

Wash and peel potatoes. Slice raw potatoes thinly into a large, non-reactive bowl (I use Tupperware; ceramic also works). Sprinkle with cornmeal, sugar and salt and pour on the boiling water. Cover the bowl loosely with plastic wrap and set aside..
Fill a crockpot half full of water, heat that up on high, then turn it down to low. Invert the crockpot lid, set a dinner plate on top of that with a pot holder or 2, place your bowl of starter ingredients on top, and cover the whole thing with a couple of thick bath towels. The trick to a successful starter is keeping it at a constant temperature of 100-105-degrees..
After 12 to 15 hours your starter should be foamy (see photo) and have a strong, sour smell (kind of like stinky feet). If after 12 to 15 hours the starter isn't foamy and stinky, the starter has failed. Do not continue with the recipe. You must have the foam and the smell!.
Now in a separate bowl, mix together the warm milk, (even skim is fine), warm water, baking soda, salt and melted shortening or oil..
Drain the potato mixture in a colander saving the starter liquid (discard the potato slices) and mix the starter liquid with the milk & water mixture. Stir in enough flour to make smooth dough..
Knead until smooth and elastic as you would for yeast dough, about 8 to 10 minutes, adding more flour as needed to prevent stickiness..
Divide the kneaded dough into 6 greased 1 pound small loaf (8 x 4) pans. Dough should fill pan 1/3 full..
Lightly cover the bread pans with a floured tea towel or a sheet of plastic wrap that's been lightly sprayed with Pam. Let the breads rise in a consistent warm place until dough has almost doubled. (About 2 hours)..
With a fine-misting spray bottle, spritz the top of the dough with water. Bake in a 400°F oven for 30 minutes or until golden..
Remove to racks to cool. Brush tops of loaves with melted butter..
The characteristic strong odor you smell as the bread is baking will not overly manifest itself in the flavor of the bread. The bread has a nice grain and texture and pleasant taste and is MOST delicious when toasted! It also freezes very well..
UPDATE 7/25/17: FINALLY found a bakery (in Pennsylvania) that sells authentic Salt Rising Bread. Somewhat pricey with shipping (but worth it), BUT they also sell a dried starter that makes it a bit easier to make your own. Also recently got a sous vide gadget and found it much easier to use than the crockpot to maintain the consistent temperature for a successful starter..
UPDATE 5/11/2020: Recently ordered from the PA bakery mentioned in comment 12, and, sadly, it's no longer the authentic salt rising recipe. 😢.

The book, SALT RISING BREAD. is available at: Rising Creek Bakery. Tamarack, The Best of WV Great recipe for Salt Rising Bread. My grandkids call it "stinky-feet bread" because when the loaves are baking, or you're toasting slices (we like it best toasted!), it smells like stinky feet. Toasted slices are very crunchy on the outside, and moist. Salt Rising Bread starts by making a simple starter with the most basic of ingredients: Potatoes or cornmeal.