Salt Rising Bread

[Ice]

IF ever a crisis would happen and you cannot get any yeast here is another
alternative ( I do know other ways can be made ) I had never heard of this alternative

http://web.mountain.net/~petsonk/

Salt rising bread, also called salt-risen bread, is a dense, white bread that develops its unusual flavor from a unique fermentation process. It is thought to have first been made in the United States in the early to mid 1800s and may also have been made in some European countries prior to that time. Salt rising bread has a history of having been made all over the United States but achieved great popularity in the central and southern Appalachian states, such as West Virginia, Tennessee, Virginia, and Kentucky. Click below for more:

They have recipes at above site

 

[MissTina]

3 tsp corn meal
1 tsp flour
1/8 tsp baking soda
1/2 C scalded Milk
Pour milk onto dry ingredients and stir.

Keep warm overnight until foamy.

After "raisin" has foamed and has a "rotten cheese" smell, in a medium sized bowl, add 2 cups of warm water to mixture, then enough flour (about 1 ½ cup) to make like a thin pancake batter. Stir and let rise again until becomes foamy. This usually takes about 2 hours.

Next, add one cup of warm water for each loaf of bread you want to make, up to 6 loaves (e.g. six cups of water makes six loaves of bread). Add enough flour (20 cups for 6 loaves, or about one 5 pound bag of flour + 1/3 bag). Form into loaves; grease tops of loaves. Let rise in greased pans for several hours, maybe 2-6 hours.

Bake at 300F for 30 to 45 minutes, or until loaves sound hollow when tapped.

(If you want to save some of the "raisin" for the next batch, take one cup of batter out of mixture after you have added the 2 cups of warm water and flour to make a thin pancake batter, and after it has risen the second time.)

 

[MissTina]

#2

SALT RISING BREAD

Peel 2 medium sized potatoes. Place in a heavy quart jar or glass bowl.

Sprinkle 1/4 t. baking soda and 1/4 t. salt on top of potatoes.

Pour boiling water over potatoes so that they are covered.

Sprinkle 3 T. of flour on top of the water. Cover the container with a cloth and keep in a warm place overnight, until bubbly and foamy.

In the morning, if mixture is foamy, remove potatoes and thicken with flour until it has the consistency of pudding.

Put in a warm place until it rises to the top.

In a large bowl, place 4-5 cups of flour, 3/4 cup sugar, 2T shortening, 2T salt and mix well.

Add 4 cups of warm water into flour mixture and mix well.

Continue to add flour (about 11 cups) until it is ready to knead.

Divide dough into 4 or 5 loaves and place them in greased bread pans. Set the loaves in a warm place to rise to the top of the pans.

Bake at 375 degrees for about 30 minutes.

 

[MissTina]

#3

SALT RISING BREAD

(Bread machine recipe)

2 medium potatoes, peeled, sliced

4 cups water

3/4 cup flour

2 T. brown sugar

2 t. salt

1 package dry yeast (to aid speed of rising time)

Put potatoes in a pan, bring to boil, simmer till done.

Drain potatoes, put through a strainer, reserve water.

Add cooking water, whisk thoroughly, cool to 90 degrees

Mix the flour, sugar, salt, and yeast and stir into the potato liquid until smooth.

Cover. Keep in a warm place (90-110 degrees) until bubbly, from 6-12 hours.

It is now ready to use. You can make any bread machine recipe from this point on, substituting this SRB starter for one package of dry yeast and about 3/4 cup of liquid in the recipe.