The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Salt Rising Bread

Bread1965's picture
Bread1965

Salt Rising Bread

I'm on the email list for Bread Magazine (probably like some others here) and this video link was part of this week's mailing. I hadn't heard of salt rising bread, but bought some very soft and tasty dinner rolls that were labelled "salt bread" while in the Caribbean this past year and loved it. I didn't know what it was at the time, but now assume it was something along the lines of what they talk about in the video. I think I'll give it at try one day.. I thought others would be interested. The recipe starts around 7 minutes and 30 seconds.

 

https://www.youtube.com/watch?v=7fVfhsOL1Zo

 

 

Abe's picture
Abe (not verified)

to make a salt rising bread. In the near future i'll attempt it but need time for more TLC as i'm in unchartered territory.

http://www.thefreshloaf.com/node/59834/milk-salt-rising-starter

Roger Lambert's picture
Roger Lambert

The ladies are basically cultivating Lactic Acid Bacteria (LAB) and their method is very well thought out.  I use probiotic capsules that can be found in any health food store or drug store. The capsules are loaded with LAB. I use the contents of these capsules (2) to make my version of sour dough. 

Bread1965's picture
Bread1965

Making sourdough with probiotic capsules?  Now that's creative!

Roger Lambert's picture
Roger Lambert

I've shared my ideas with a couple on this forum.  I teach the fermentation of foods and what I see is, the ladies are cultivating Lactic Acid Bacteria (LAB).  I've always wanted to make a sour dough expecting the "sour" to be present.  It usually isn't and the reason is as I've been told; The production of sour dough is not to make a "sour" loaf.  It's simply a time honoured method of maintaining the process that our  pioneer ancestors who did not have access to fresh yeast.  They had to make their own.

So I got to thinking; we have good quality yeast now and also, the LAB that can be purchased at any health food store or drug store.    Why not take advantage of this? I developed a process where I cultivate 1/2 of the flour with water along with the contents of 2 probiotic capsule.  I use a yogurt maker to ferment portion over 12 hours.

The next day, I add the remaining flour, knead and away it goes. A loaf that actually is sour due to the Lactic Acid produced during fermentation.  The ladies have a very good process but with my process, more flour comes under fermentation.  The results are a very nice quality loaf resembling Ciabatta that has the sour and the other qualities that fermentation produces.  

The probiotic capsules were not designed for flour but they will consume the available sugars within the flour.  I call it Bacillus Ambrosia and I bake it in a Dutch Oven 

roger

P.S.  I use 2 tsp dry yeast activated in 65ml (4 1/2 tbls) warm water for the next day 

Roger Lambert's picture
Roger Lambert
Roger Lambert's picture
Roger Lambert
Bread1965's picture
Bread1965

Your story is impressive, as are the pictures of your bread! Nice rise and crumb! Thank's for sharing!

Roger Lambert's picture
Roger Lambert

Thank you for the nice compliment.  I hope to learn more on this forum as I'm new to it. 

roger 

clazar123's picture
clazar123

Take a look at the thread that Abe posted (above). The bacteria that raises the salt rising bread under discussion is Clostridium Perfinges. Quite a different beast from yeast or LAB.

As for LAB risen bread, there are a number of people who post about using kefir to rise bread. Take a peek in the search box for "kefir bread" or just "kefir" .

ds99303's picture
ds99303

Salt bread and salt rising bread are two different things.  Salt bread in the Caribbean is simply bread that isn't sweet.  Salt rising bread is one of those things you either love or hate.  Those who hate it, including me, can't get past the fact that it smell like stinky cheese.

https://www.totallybarbados.com/articles/barbados-recipes/bajan-salt-recipe/

Bread1965's picture
Bread1965

ds.. thanks for telling me the difference!

I did like the salt bread and in fact I was in Barbados when I had it - great link!