United States · North America
Salt-Rising Bread
Also known as Salt rising bread
An Appalachian bread leavened not by yeast but by heat-loving Clostridium bacteria from corn or potato, giving it a famously pungent, cheese-like aroma unlike any other bread.
Method
Wild Bacterial Ferment (No Yeast)
Hydration
66%
water to flour
Glycemic index
70
High GI
Energy
265 kcal
per 100 g
Sensory profile
- sourness
- 7
- sweetness
- 1
- crispiness
- 3
- chewiness
- 5
- aroma
- 9
- moistness
- 6
Scale 0–10
Nutrition
per 100 g| Energy | 265 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 50 g |
| of which sugars | 2 g |
| Fat | 2.5 g |
| Fiber | 2 g |
| Sodium | 440 mg |
Typical values; recipes vary.
Texture
- Dense fine crumb
- Distinctive tangy-cheesy aroma
Typical ingredients
- Wheat Flour
- Corn / Masa
- Milk
- Salt
- Sugar
- Fat / Butter
Similar breads
Closest sensory profiles in the Atlas.