tag:blogger.com,1999:blog-24170237.post160804546662285595..comments2024-03-06T09:43:09.476+10:00Comments on The Old Foodie: The Lost Art of Salt-rising Bread.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-24170237.post-70524256051478273932016-11-08T14:15:54.533+10:002016-11-08T14:15:54.533+10:00My late father used to work at a large local baker...My late father used to work at a large local bakery. He would make and bring home this bread. HIS had the most wonderfully intense flavor that I have ever had. He passed before I had the opportunity to learn HIS recipe. BUT I do remember one thing that he said. always set aside some of the sponge to add to the sponge in the next batch. THIS was his key to 2 things. <br />1. If you have an active sponge you have the live bacteria to help the next batch get started, increasing the reliability of it working. <br /><br />2. It helps to give it a more intense flavor. <br /><br />So the next batch I will try what he said. I hope that I am right about this and maybe a more experienced baker will have insight on this. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-39329122418175326612016-05-14T03:58:49.688+10:002016-05-14T03:58:49.688+10:00Today bought my first loaf of salt rising bread in...Today bought my first loaf of salt rising bread in years. Finally found a bakery that has it. Sad to say I'm disappointed, nothing like it was as I had in the past. I want to try baking my own, but not sure about the corn meal. I don't know where to get fresh.Any ideas?Nanhttps://www.blogger.com/profile/01697949517390813900noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-86593771443840270822016-04-07T06:57:35.625+10:002016-04-07T06:57:35.625+10:00I totally agree with Teresa!!! Kerns Bakery's...I totally agree with Teresa!!! Kerns Bakery's salt rising bread was absolutely the best ever. When I was growing up in Southeastern WV, Kerns Salt Rising Bread could be found in most any grocery store, but then it disappeared. I have tried to track down something to replace it without success. It is my understanding that Food City out of Bristol, TN bought the bakery and produced the bread for a time. Last year I made the trip to Bristol to visit Food City, but to my dismay, they no longer produced it. THE RECIPE HAS TO BE OUT THERE SOMEWHERE!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-90955774386807637152016-01-08T09:11:02.609+10:002016-01-08T09:11:02.609+10:00My parents served SALT rising bread often, and we ...My parents served SALT rising bread often, and we loved it, now I'm telling you that the KERNS BAKERY absolutely made the very best and as MOM made toast for us on the morning, that cheesy smell from the bread cooking was heavenly. I was was told that when KERNS BAKERY sold out years and years ago, they did not sell or release the recipe, sad what a disservice, I'll continue to search for the best, I will contact Peggy Ann's in TN and have some shipped out, I've tried several out of state bakeries, to date, they haven't compared to Ketns bakeryteresanoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-47924150939330780402014-08-17T02:34:18.616+10:002014-08-17T02:34:18.616+10:00Our local bakery in Greeneville, TN, which is call...Our local bakery in Greeneville, TN, which is called Peggy Ann's, still makes salt rising bread regularly. They have a good business of shipping it out, apparently, as well.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-55058791831229392712014-03-11T12:32:10.973+10:002014-03-11T12:32:10.973+10:00I made it last week and it came out perfect. I wa...I made it last week and it came out perfect. I was worried since we are having such a cold winter. I kept it in the oven and the foam was perfect. I love the smelly bread. Best toast!Anonymoushttps://www.blogger.com/profile/14970324577739899771noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-51591349907115791832013-10-06T11:57:21.206+10:002013-10-06T11:57:21.206+10:00I have a recipe that has yeast in the starter, tha...I have a recipe that has yeast in the starter, that I'm trying this evening, and with any luck I will wake up to the stink in the morning! I've tried unsuccessfully to make this for years with the cornmeal starter method. I did find that you can buy salt rising yeast from king Arthur flour, which is the closest I've ever come to success! I have very fond memories of this bread which we had when we visited my grandparents. My Mom told me the bakery that made it used a lightbulb in a bucket to keep the starter warm...Anonymoushttps://www.blogger.com/profile/16598741269955157640noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-22170557267674492072013-08-17T05:44:56.668+10:002013-08-17T05:44:56.668+10:00The bakery at Jungle Jim's International Marke...The bakery at Jungle Jim's International Market in Fairfield, Ohio (north side of Cincinnati) almost always has fresh salt rising bread on hand. People come from miles around to stock up.Annienoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-52514945104553043912013-05-15T17:07:31.709+10:002013-05-15T17:07:31.709+10:00Let us know how it turns out, Jacqueline!Let us know how it turns out, Jacqueline!The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-20951809278392324882013-05-09T15:57:54.736+10:002013-05-09T15:57:54.736+10:00Going to attempt your recipe. My grandmother made...Going to attempt your recipe. My grandmother made this for us once in a while and I have tried her recipe once. Hard to understand many of her instructions and turned out to be very short bread : )<br />With the wonder of the internet and all of your helpful hints I will attempt again for my Aunt's bday. Read the instructions for my oven and found the instructions on how to set for "Proofing" bread. Wish me luck!!Anonymoushttps://www.blogger.com/profile/09674616109293206518noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-80301748949663246412013-04-11T07:22:03.326+10:002013-04-11T07:22:03.326+10:00Hello beautifulone62: thankyou for sharing that me...Hello beautifulone62: thankyou for sharing that memoir. i have never understood the extreme protectiveness of some folk for their recipes: everyone has their own techniques - and method is as important as an ingredient list, so food -especially such as bread - turn out differently under different hands. I can understand it if it is a commercial product, but not a home-made recipe. <br />I hope your experiment works out well - it will no doubt be different, but it will be uniquely yours!The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-78133946071669068232013-04-11T04:36:37.359+10:002013-04-11T04:36:37.359+10:00Thank you for your article on salt rising bread. ...Thank you for your article on salt rising bread. In the 80's I worked for an old German baker who made the best salt rising bread I have ever tasted. Unfortunately he never shared the recipe, not even with his wife, and he died taking it with him to the grave. I have longed to have some of this amazing bread. Definitely will give your recipe a try and hope for the best. Cheers!beautifulone62https://www.blogger.com/profile/01608001303988732408noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-2625737116406425052013-02-27T07:25:37.551+10:002013-02-27T07:25:37.551+10:00Hi Anonymous. Thanks for letting us know about you...Hi Anonymous. Thanks for letting us know about your experiment. I would think pioneer women did use skim milk - they would have used the cream for butter or other dishes. I dont think it matters what sort of milk you use for the starter, but will be interested in any other readers' comments.The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-64104951574272349242013-02-25T02:09:55.430+10:002013-02-25T02:09:55.430+10:00I attempted my first salt rising loaf. The starte...I attempted my first salt rising loaf. The starter failed. I used three year old cornmeal from the pantry and now understand that new cornmeal is needed so thanks for that bit of info. ALSO... I used skim, (fat free), milk. I don't imagen the pioneer women had skim milk. QUESTION... Do I have to use high fat milk to succeed in producing the starter? Thanks to All!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-66220584582654454292011-11-14T04:33:56.404+10:002011-11-14T04:33:56.404+10:00In Mid Atlantic USA you can sometimes find this br...In Mid Atlantic USA you can sometimes find this bread in Amish markets.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-51786683472868912362011-11-12T13:11:09.356+10:002011-11-12T13:11:09.356+10:00I first read about this in "Little House in t...I first read about this in "Little House in the Big Woods" by Laura Ingalls Wilder. I've no clue if those books are common outside of the US, but they are a fascinating portrait of pioneer life from the perspective of a young girl who lived it. <br /><br />In the Little House Cookbook, the recipe for salt-rising bread suggests using a thermos to create the ferment. If you're interested, I'll copy out the recipe from the book for you. There's also a recipe for Swedish crackers that uses "baker's ammonia".Auntie Katehttps://www.blogger.com/profile/01293376052903563927noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-22672594836973085682011-11-12T08:08:06.191+10:002011-11-12T08:08:06.191+10:00Thanks everyone: I am delighted that salt-rising b...Thanks everyone: I am delighted that salt-rising bread has not disappeared - and that in fact it seems to be undergoing a revival (thanks Rising Creek Bakery). <br />I love that the name seems to come from the use of a bed of hot rock salt to keep the mix warm.<br /><br />Anonymous: I have done a post on haslet - see it at http://www.theoldfoodie.com/2008/05/pepys-porke.htmlThe Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-33040406682169142072011-11-12T01:07:11.043+10:002011-11-12T01:07:11.043+10:00Foodie. Salt rising bread was still sold in my tow...Foodie. Salt rising bread was still sold in my town as late as the early sixties in Mom Pop bakeries. This is an absolutley delicious bread that tastes of cheese. For more information check Youtube Salt rising bread by Jenny Bardswell and Susan Brown.<br />The Uncle Paedrus blog has a good discussion on salt rising bread.<br />Anon says it is not predictable and failures occur. Above mentioned sites explain this. <br />Type of cornmeal used is important. And potatoes are also used. <br />Love your site and visit regularly. <br />Question? Have you written of Innards Stew or Haslet?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-29390725145717940352011-11-11T05:23:17.388+10:002011-11-11T05:23:17.388+10:00Here is an article posted in today's Lexington...Here is an article posted in today's Lexington Herald-Leader about the state of salt-rising bread in Central Kentucky (USA). <br />http://www.kentucky.com/2011/11/10/1952795/salt-rising-bread-is-still-baked.html <br />It has a recipe that uses sliced potato in addition to the cornmeal. It sounds like a wild yeast trap to me! <br />I have never tackled this style of bread. My assumption is that the bicarb and the acidity of the starter work with the wild yeast.Rachaolnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-91547640444722824052011-11-10T23:32:29.790+10:002011-11-10T23:32:29.790+10:00Interesting to see your article about Salt Rising ...Interesting to see your article about Salt Rising Bread. I'm glad you wrote about it. I have been involved in preserving this beloved bread for several years. You may enjoy visiting my website that is all about Salt Rising Bread <br />http://home.comcast.net/~petsonk/<br /><br />You might also like to read an article published last week in the Pittsburgh Post Gazette about Rising Creek Bakery, where my friend and I bake Salt Rising Bread and ship it all over the country.<br />http://www.post-gazette.com/pg/11307/1186912-34.stm<br />Susan BrownThe Salt Rising Sleuth https://www.blogger.com/profile/17419017899911657434noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-70720546716734475492011-11-10T00:26:33.531+10:002011-11-10T00:26:33.531+10:00A question about the "scalded milk". I c...A question about the "scalded milk". I checked in my beloved dictionary and it said that it's "heated without allowing it to reach boiling point". Great. So, my question is, will it work with UHT milk or should I rather use 'fresh' milk? Oh, how I love a challenge...Pipedreamshttps://www.blogger.com/profile/12332657086416792163noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-10600463549762328742011-11-09T10:09:35.449+10:002011-11-09T10:09:35.449+10:00The story I have been told about salt rising bread...The story I have been told about salt rising bread is that the starter--the cornmeal and hot milk mixture in a container, was buried in warm rock salt (halite).<br /><br /><br />It is a fairly lost bread, because it is not predictable. I love it, because of its cheesy flavour, but it does not rise predictably. Sometimes I have great success, and sometimes, I do not. Same kitchen, same utensils, same brands of ingredients, same starting with very clean utensils........<br /><br /><br /><br />Lawrence in Ohio.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-78895215049221457622011-11-09T08:39:15.288+10:002011-11-09T08:39:15.288+10:00Sodium bicarb would provide some leavening but I u...Sodium bicarb would provide some leavening but I used to add salt to bacterial cultures in order to selectively cultivate enteric bacteria over gram positive bacteria usually found on the skin. The salt and sodium in the bicarbonate might be used to inhibit less flavorful strains of bacteria present in the cornmeal mush starter.Lesnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-36491314334717080562011-11-09T08:33:39.000+10:002011-11-09T08:33:39.000+10:00I was just looking at the recipe for salt-risen br...I was just looking at the recipe for salt-risen bread in Beard on Bread today and thinking of trying it. Strange, eh?<br /><br />Beard does warn that the recipe fails as often as it succeeds owing to conditions, but I'm still curious to try it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-91542336203473929042011-11-09T08:08:12.347+10:002011-11-09T08:08:12.347+10:00This comment has been removed by the author.The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.com