Authentic, classic, no-yeast salt rising bread, also known as salt risen bread. Available from our farm at the Depot Street Farmers Market on Saturday mornings in Greeneville, TN.
We only make a few full loaves, and a few more are cut in half for half loaves. Prices for all of our breads are
- Full loaves – $5.00
- Half loaves – $3.00
- Mini Loaf – $2.00
If you would like to make certain that you have bread available for you to purchase you may let us know to reserve yours. Message me firstname.lastname@example.org, or by text message to 423-525-6702 to reserve your loaf today.
Salt-rising (or salt-risen) bread is a dense white bread that was widely made by early settlers in the Appalachian Mountains, leavened by naturally occurring bacteria rather than by yeast. Salt-rising bread is made from wheat flour; a starter consisting of either water or milk and corn, potatoes, or wheat; and minor ingredients such as salt and sugar.
Salt in the name is a misnomer; the bread is not leavened by salt nor does it taste salty. One explanation for the name of the bread is that the starter was kept warm in a bed of heated salt. Another possible origin of the name is the use of salt to inhibit 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.
Compared to a sourdough starter, salt-rising bread starter requires a shorter incubation period of 6–16 hours and a higher incubation temperature.
Salt-rising bread is denser, with a closer grain, than yeast-leavened bread, and has a distinctive taste and odor. The pungent odor of the fermenting starter has been described as similar to “very ripe cheese”.
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 this way. Commercial yeast was not available until the 1860’s. 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.