Salt Rising Bread
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
Ensure the mixture is light before proceeding.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 8. The excerpt below is the record exactly as published.
SALT RISING BREAD 19 been if, instead, they had always used good bread? The effect of heat upon bread greatly influences its digestibility. "Salt rising" bread will not bake as easily or quickly as that made with yeast. The crust is always light and soft, and the crumb moist; seeming to hold much more water than other breads. This sponge, made from the wild yeast floating in the air, and unwholesome yeasts used in bread making, are the frequent causes of indigestion. This bread then should be used but sparingly, if at all. — [Mrs. S. T. Rorer. Salt Rising Bread I To 1 small cup new milk add 1 scant cup boiling water, and stir ipto this 1 large cup white corn meal, and enough flour to make as thick as cake batter, 1 tablesp sugar, i/^ teasp salt, and a small pinch of soda
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Cook this with the app: pantry check, scaling, and the assistant.