Traditional Salt Rising Bread
Get the full recipe here:
Some people call this country bread as it's not something you'll find in grocery stores. People who know how good this bread is will sometimes drive many miles out of their way to visit country food stands or Amish markets just to buy this bread. This type of bread was traditional is Appalachia in the late 1700s and is still enjoyed by many.
Website:
Facebook:
Pinterest:
Instagram:
This is How Salt Affects Bread Dough | The Effects of Salt Explained
Most bread nowadays is made with salt. I have read that it has only been used in breadmaking for a couple hundred years but seems like someone would have thought of it far sooner because bread has been around for thousands of years. There are places where some bread is still made without salt. Tuscany being one of them.
At only 1.5% - 2.5%, salt makes up a very small part of a recipe. This tiny percentage affects fermentation, flavour, and texture.
Salt acts as a tightening agent on gluten. It strengthens the dough and makes it more cohesive. As the yeast consumes the maltose made by active enzymes contained in the flour, it expels carbon dioxide. It is the carbon dioxide that gets trapped in the gluten network and makes the bread dough puff up. The stronger the gluten the more gas it can hold. This of course is not a rule that must be followed. Sometimes weaker gluten is preferable. Saying that, a dough without salt becomes extremely weak and can’t hold the gas effectively.
Besides improving dough structure, it also greatly enhances the flavour. Bread made without salt tastes bland. It has no character. Salt not only adds a salty taste, but it also accentuates the flavour of the flour and other ingredients contained in the dough.
Salt helps with controlling fermentation. It draws moisture through the cell walls of yeast through a process called osmosis. Yeast needs water to work effectively. The more dehydrated it gets the slower it will ferment. This is by no means a bad thing. A dough made without salt can ferment too rapidly and uncontrollably. This property of salt can be used for slowing down and controlling sourdough derived leavens and yeasted preferments. It is especially useful in hotter climates and hotter kitchens. Just a small percentage significantly slows down a preferment preventing it from over fermenting.
Salt inhibits enzymatic activity. This is one of the reasons why salted foods can be stored for so long. So, adding salt to a soaker can prevent it from going off. Soakers with grains and seeds often are made with hot water. Leaving a warm soaker to stand at room temperature for many hours can cause it to spoil. I will make a dedicated episode about soakers and how to use them soon. The same salt percentages apply for soakers as well as bread dough and preferments.
Salt helps preserve the colour and flavour of four. Unbleached flour has carotenoid pigments which give the crumb a creamy colour and wheaty aroma. Salt helps with preserving these carotenoids as it delays oxidation. Therefore, it is preferable to add salt at the beginning of the mixing process. Saying that, it is most important when using a mixer as the mechanical action can oxidize the flour a lot faster than hand kneading could. The resulting bread can have a white crumb and a lack of good aroma.
While normally all ingredients are calculated as a percentage of the total amount of flour, if a dough is made up of a large proportion of grains and seeds, then the total salt amount should be calculated in relation to the total weight of the grains, seeds, and flour. This is important for a correct balance of flavour. Grains and seeds absorb a lot of water and dilute the saltiness of the final loaf. Adding more salt will correct this.
Generally, 2% of salt is the standard for most recipes. I almost never stray from that number. It keeps the calculations simple, and it adds enough flavour while keeping the fermentation in check.
???? Read more ➡️
----------------------------------------------------------------------------------
???? To learn more about bread making click here ⤵️
Principles of Baking
The Steps of Baking
----------------------------------------------------------------------------------
???? Find all the things I use here ⤵️
????????
????????
----------------------------------------------------------------------------------
???? If you would like to support my work click here ⤵️
----------------------------------------------------------------------------------
???? Share your bread pictures here ⤵️
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker
----------------------------------------------------------------------------------
Disclosure
I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.
Yeast-free Salt Rising bread - naturally leavened - Instant Pot method
14 hours. No baking powder. No long-term starters. No commercial yeast. Not Irish soda bread.
This video provides an overview to the process of making 18th Century American pioneer Salt Rising Bread from start to finish in under 14 hours with help from my Instant Pot to ensure consistent warmth during the critical starter phase.
I learned to make this bread through an event provided by Genevieve (Jenny) Bardwell.
Starter ingredients:
2 medium potatoes
3 teaspoons cornmeal
1 teaspoon all purpose flour
1/8 baking soda/bicarbonate of soda (this just lowers the pH of the water)
Boiling water to cover
Additional guidance and more detailed ingredients can be found at
Baked in my 1936 Chambers Model A oven
Salt Rising Bread Recipe - Step by Step Tutorial
This Salt Rising Bread Recipe provides a Step by Step Tutorial to show you how to make a delicious and unique bread that was developed by the early pioneers of the Appalachian Mountains and dates back to the 1700s. ⬇︎⬇︎⬇︎⬇︎⬇︎ Click “Show More” for Additional Information ⬇︎⬇︎⬇︎⬇︎⬇︎
Even if you are an experienced bread baker, you might be surprised by this recipe. It doesn't use commercial yeast or sourdough starter. Yet, it will rise beautifully, thanks to a natural fermentation starter, to make an unusual country white bread with a cheesy taste and aroma. But there is no cheese in it!
▶CLICK THE SUBSCRIBE BUTTON ABOVE…AND TAP THE BELL TOO…SO YOU WILL BE NOTIFIED EACH TIME I UPLOAD A NEW VIDEO! THANKS!
▬ WATCH RELATED VIDEOS ▬
▶WATCH THE HOW TO MAKE FAST SOURDOUGH BREAD SERIES:
▶WATCH THE MASTERING THE BASICS OF TRADITIONAL NUTRIENT DENSE FOODS COOKING SERIES:
Some of my links below are affiliate links, which means if you make a purchase, I make a small commission at no extra cost to you. :-)
▬ FAVORITE BREAD MAKING SUPPLIES ▬
▶Get the book - Salt Rising Bread:
▶Glass Bread Baking Loaf Pans:
▶Glass Mixing Bowls:
▶Large Wooden Spoon:
▶MARY'S NEST AMAZON SHOP: - This is where you can find everything you need to equip your TRADITIONAL FOODS KITCHEN for making Nutrient Dense Meals - Including curated lists for Bone Broth Making Supplies and Much More!
▬ 15% OFF PROMO CODE FOR GRASS-FED BEEF BONES ▬
▶Use this US Wellness Meats link: and Promo Code MARYNEST for 15% off your order of regular-priced items.
▬ 10%-15% OFF PROMO CODE FOR WILD-CAUGHT SEAFOOD ▬
▶Use the Vital Choice Wild Seafood Link:
and Promo Code: WILD19A to Save 10% On Orders $100+, 15% On Orders $150+, and Free Shipping On Orders Over $99.
▬ 15% OFF PROMO CODE FOR MASONTOPS AND BREADSMART ▬
Use the Amazon link
and promo code MARYSNST for 15% off Masontops and Breadsmart products.
▬ FOR THE RECIPE & MUCH MORE! ▬
▶Visit
for the COMPLETE RECIPE & INSTRUCTIONS and FREE eGUIDE. And learn Traditional Cooking Skills so you can be part of the Traditional Foods Movement and be a Modern Pioneer in your Kitchen...No matter where you live!
▬ SPECIAL DISCOUNTS FOR MARY'S NEST VISITORS ▬
▶Visit to learn where I buy my Beef Bones, Wild-Caught Fish, Sprouted Grains, and more...AND learn about SPECIAL DISCOUNTS for Mary's Nest visitors!!
▬ VIDEO GEAR AND SERVICES ▬
▶If you're a YouTube creator, learn about the video gear and services I used to get 10,000 YouTube subscribers in 10 months: (Thank you to all my wonderful viewers!! I love you all!)
▬ SOCIALIZE WITH ME ▬
▶Facebook:
▶Facebook Private Group:
▶Instagram:
▶Pinterest:
▶Twitter:
▬ EMAIL ▬
▶To contact me via email, go to:
▬ MAILING ADDRESS ▬
Mary's Nest
P.O. Box 342001
Austin, Texas 78734
▬ COMMENTS ▬
If you have any questions or comments, please post them below. I'm happy to answer questions, and I look forward to hearing from you!
▬ ABOUT THIS VIDEO ▬
▶In this video, Mary from Mary's Nest shares How to Make Salt Rising Bread with a Step by Step Tutorial.
▬ THANKS FOR WATCHING! ▬
#MarysNest #SaltRisingBread #AppalachianRecipes
▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.