Salt-Rising Bread
Salt-rising bread is an American technique with deep roots: Home bakers who developed the bread in Appalachia didn’t have access to yeast, but found a way to bake without it when they noticed that their milk starters bubbled up overnight. It’s much easier and far more consistent to get a good rise with yeast — even bakers who make salt-rising bread regularly have failures with the finicky technique. But those who continue the tradition are rewarded with light, tender, airy crumbed bread that makes a particularly delicious toast. Be sure to maintain the starter at an even temperature, as directed, or it won’t take.
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