The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Any GOOD salt-rising bread available?

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mwr's picture
mwr

Any GOOD salt-rising bread available?

I'm not a baker and am looking for a source of good (to my taste :-) salt-rising bread. I grew up with our family getting this great bread-for-toast from the local commercial bakery when they made it every Friday night. I've read the fine website about this bread at http://home.comcast.net/~petsonk . I have a list of places that supposedly make it that includes those on that site and also those I've culled from the internet. I've ordered the bread from several of the places but only one has been similar in intensity of flavor and aroma and also density that I remember. Sadly, that place, Lawson's Goodies Bakery in Leslie, Michigan, closed a few or several years ago. The others I've tried have been sadly lacking and I finally got tired of ordering and receiving loaves of bread that I didn't want to eat.


Does anyone know of a source of really good salt-rising bread, which means a quite dense bread with that distinctive cheesy flavor and an aroma that fills the house when you toast it?


If anyone wants, I'd be happy to post my list of sources along with my notes from the ones I've tried.

LindyD's picture
LindyD

King Arthur Flour has a recipe for the bread which you can read here.


You might have to bite the bullet and learn to bake it yourself.  Or find a baker and hire him/her to make it for you.


Good luck in your quest.

mwr's picture
mwr

That recipe requires King Arthur Salt Rising Bread Yeast, but King Arthur no longer has it. They said their supplier stopped making it and they haven't found a replacement. Of course there's always the "real" way, without yeast, but I'll leave that to others.

rick.c's picture
rick.c

I made salt rising bread for a housemate last year.  He had the same hankering and affection for the bread that you apparently do (o:  I had picked the recipe off of the internet.  It turned out "interesting" & I think I would make it again, but the yeast thing was a pain to get going.  It was a process of mixing milk and corn flour, then holding at 80*F for a day or two until is showed signs of fermenting.  Then, make bread.....


Apparently, I didn't read that far into the recipe beforehand, but, you can save some of the original culture for future use by drying it out in a saucer until it flakes.  I had used all of it.  Anyway, if you go through the process once, you will have yeast forevermore.  Let me know if you are game and I can dig to find the recipe source again.


Rick