📝 About This Recipe
A legendary treasure of Appalachian heritage, Salt-Rising Bread is a unique, dense loaf known for its distinctive 'cheesy' aroma and fine, velvety crumb. Unlike sourdough, this bread relies on a wild bacterial fermentation from cornmeal and potatoes, creating a flavor profile that is savory, complex, and utterly nostalgic. It is a labor of love that rewards the patient baker with the best toasted bread in existence.
🥗 Ingredients
The Starter (The 'Raisin')
- 1/4 cups White Cornmeal (must be stone-ground for active bacteria)
- 1/8 teaspoon Baking Soda
- 1 cup Whole Milk (scalded (heated to just below boiling))
- 1 teaspoon Sugar
The Sponge
- 2 cups Warm Water (105-110 degrees F)
- 2 cups All-Purpose Flour (unbleached)
- 1 tablespoon Sugar
The Final Dough
- 5-6 cups All-Purpose Flour (added gradually)
- 1.5 teaspoons Salt
- 4 tablespoons Unsalted Butter (melted and cooled)
- 1 tablespoon Lard or Shortening (for greasing the pans)
👨🍳 Instructions
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1
Begin the starter: In a small ceramic or glass bowl, combine the cornmeal, sugar, and baking soda. Pour the scalded milk over the mixture and stir well.
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2
Cover the bowl tightly with plastic wrap and place it in a very warm, consistent spot (85-90°F) for 8 to 12 hours. A pilot light in an oven or a dehydrator works perfectly. You are waiting for it to become foamy and emit a strong, pungent cheese-like odor.
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3
Once the starter is foamy, prepare the sponge. In a large bowl, mix the 2 cups of warm water and 1 tablespoon of sugar. Stir in the cornmeal starter mixture.
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4
Gradually whisk in 2 cups of flour until a smooth, thin batter forms. Cover and return to your warm spot for 2 to 4 hours until the mixture is very bubbly and has doubled in size.
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5
To make the final dough, stir the melted butter and salt into the bubbly sponge.
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6
Add the remaining flour one cup at a time, stirring with a heavy wooden spoon until the dough clears the sides of the bowl and becomes difficult to stir.
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7
Turn the dough out onto a floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and feels much denser than traditional yeast dough.
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8
Divide the dough into two equal portions and shape them into loaves. Place them into two well-greased 9x5 inch loaf pans.
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9
Brush the tops of the loaves lightly with a little melted butter or oil to prevent a crust from forming too early.
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10
Place the pans back in the warm spot (85-90°F) and let them rise until the dough reaches the top of the pans. This may take 2 to 5 hours depending on the strength of your wild culture.
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11
Preheat your oven to 375°F (190°C). Gently place the risen loaves in the oven, taking care not to jar them, as this dough is delicate.
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12
Bake for 35-45 minutes until the tops are golden brown and the loaves sound hollow when tapped on the bottom.
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13
Remove from the oven and immediately turn the loaves out onto a wire rack. Rub the tops with a bit of butter for a soft crust. Allow to cool completely before slicing.
💡 Chef's Tips
Temperature is everything; if your 'warm spot' drops below 80°F, the bacteria won't grow and the bread won't rise. Use stone-ground cornmeal rather than degerminated cornmeal, as the natural bacteria live on the hull of the corn. Don't be alarmed by the smell; a strong, fermented, almost 'stinky' cheese aroma is the hallmark of a successful starter. If your starter doesn't bubble or smell after 12 hours, discard it and start over; the bacteria are finicky and sometimes require a second try. Avoid using chlorinated water if possible; filtered or spring water helps the wild fermentation thrive.
🍽️ Serving Suggestions
Slice thick and toast until golden, then slather with salted Appalachian butter. Serve alongside a bowl of brown beans and ham hock for a traditional mountain meal. Use as the base for a gourmet grilled cheese sandwich—the bread's natural flavor pairs perfectly with sharp cheddar. Top a toasted slice with blackberry jam or apple butter for a sweet and savory breakfast treat. Pair a warm slice with a cup of strong black coffee or a glass of cold buttermilk.