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Salt Rising Bread, also called salt-risen bread, is a dense, white bread that develops its unusual flavor from a unique fermentation process. While its origin remains uncertain, in the United States it is thought to have first been made in the early 1800s. It may also have been made in certain European countries prior to that time. Salt Rising Bread has a history of having been made all over the United States but achieved great popularity in the central and southern Appalachian states (West Virginia, Pennsylvania, Tennessee, Virginia, and Kentucky) as well as southern California, Michigan, and central New York state. Page Down for Much More!! ↓↓↓ |
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or mail to: The Salt Rising Bread Project c/o Susan Brown P.O. Box 4122 Morgantown, WV 26505 |
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If you have stories to tell about Salt Rising Bread, please send them to me! Email: SusanBrown |
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NEW: Salt Rising Bread link from Austria (in German) |
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NEW! Excerpts from DeLene Clark Holbrook’s Master’s Thesis from Cornell University, 1961 “The Effect On Salt Rising Bread of Different Temperature Conditions, Loaf Sizes, and Baking Procedures” |