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- Q7405791 subject Q5827742.
- Q7405791 abstract "Salt-rising (or salt-risen) bread is a dense white bread that was widely made by early settlers in the Appalachian Mountains in a process that involves no yeast. Instead, the leavening agents are wild organisms ubiquitous in nature. Salt in the name is a misnomer, since the salt levels are relatively low, around 20 mg per slice. It is thought that the salt used in the starter is used to suppress 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. Another assumption regarding the name is that chunks of rock salt were heated and used to provide a warm, stable temperature in which to incubate a "starter" overnight. Salt-rising bread is made from wheat flour, with a starter consisting of a liquid (water or milk), either corn, potatoes, or wheat, and some other minor ingredients. The starter distinguishes itself from a sourdough starter by working best with an incubation period of 6–16 hours at temperatures ranging from 38–45 °C (100–113 °F); a sourdough starter will usually work best at or below room temperature. The resulting bread is of a dense crumb and favorable cheese-like flavor.Salt-rising bread has a very recognizable and pungent odor which some people find very pleasant and others consider very unpleasant. Regardless of preference, the odor tends to diminish when the bread is toasted. One typical way of serving this bread is as toast.The exact origin of this bread is unknown, but evidence suggests that it was the pioneer women in early American states who discovered how to make bread without yeast. Commercial yeast was not available until the 1860s. Currently, the tradition of making salt-rising bread is kept alive by relatively few individuals and bakeries that tend to be clustered in the central to eastern United States. It is particularly popular in Kentucky, West Virginia, Western New York, and Western Pennsylvania.One of the main rising agents in salt-rising bread is a bacterium Clostridium perfringens, along with lactobacillus and other wild microbes, as opposed to mainly yeast or baking soda or baking powder. There is no indication of salt-rising bread having ever caused any human disease.".
- Q7405791 alias "Salt-risen bread".
- Q7405791 ingredient Q10998.
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- Q7405791 ingredient Q15645384.
- Q7405791 ingredient Q1931894.
- Q7405791 ingredient Q2249305.
- Q7405791 ingredient Q309465.
- Q7405791 ingredient Q8495.
- Q7405791 ingredientName "Wheat flour,starter(waterormilk);corn,potatoes, orwheat), bacteria (Clostridium perfringens)".
- Q7405791 region Q93332.
- Q7405791 thumbnail Salt-Rising_Bread_(13905677074).jpg?width=300.
- Q7405791 type Q7802.
- Q7405791 wikiPageExternalLink whatissaltrisingbread.html.
- Q7405791 wikiPageExternalLink www.saltrisingbread.net.
- Q7405791 wikiPageWikiLink Q1061596.
- Q7405791 wikiPageWikiLink Q10998.
- Q7405791 wikiPageWikiLink Q11575.
- Q7405791 wikiPageWikiLink Q15645384.
- Q7405791 wikiPageWikiLink Q179731.
- Q7405791 wikiPageWikiLink Q1931894.
- Q7405791 wikiPageWikiLink Q2249305.
- Q7405791 wikiPageWikiLink Q283.
- Q7405791 wikiPageWikiLink Q29476.
- Q7405791 wikiPageWikiLink Q309465.
- Q7405791 wikiPageWikiLink Q45422.
- Q7405791 wikiPageWikiLink Q5827742.
- Q7405791 wikiPageWikiLink Q6875856.
- Q7405791 wikiPageWikiLink Q7802.
- Q7405791 wikiPageWikiLink Q8495.
- Q7405791 wikiPageWikiLink Q904889.
- Q7405791 wikiPageWikiLink Q908833.
- Q7405791 wikiPageWikiLink Q911712.
- Q7405791 wikiPageWikiLink Q93332.
- Q7405791 alternateName "Salt-risen bread".
- Q7405791 mainIngredient "Wheat flour, starter ; corn, potatoes, or wheat), bacteria".
- Q7405791 name "Salt-rising bread".
- Q7405791 region Q93332.
- Q7405791 type Q7802.
- Q7405791 type Food.
- Q7405791 type FunctionalSubstance.
- Q7405791 type Thing.
- Q7405791 type Q2095.
- Q7405791 comment "Salt-rising (or salt-risen) bread is a dense white bread that was widely made by early settlers in the Appalachian Mountains in a process that involves no yeast. Instead, the leavening agents are wild organisms ubiquitous in nature. Salt in the name is a misnomer, since the salt levels are relatively low, around 20 mg per slice.".
- Q7405791 label "Salt-rising bread".
- Q7405791 depiction Salt-Rising_Bread_(13905677074).jpg.
- Q7405791 name "Salt-rising bread".