Source: Atlas Obscura
Women traversing the American frontier didn’t have time to worry about keeping a bread starter. Salt-rising bread, whose rising depends upon neither salt nor yeast, became their solution. Pioneers cultivated bacteria in the potatoes or cornmeal that they mixed with flour to make a funky, fresh loaf.
Culinary innovators, particularly in Appalachia, relied on Clostridium perfringens to make what came to be known as “salt-rising bread.” The microbes create hydrogen, which leavens dough…
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