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Cereals and bread from USA
Salt-rising bread is an Appalachian loaf raised without yeast. A starter of scalded milk, cornmeal and a little flour is kept very warm overnight until it foams and smells of cheese, because Clostridium perfringens grows in it and makes the gas. The starter is built into a sponge, then a dough, which rises in pans and is baked.
| Scalded milk1/2 cup | Starter[board2014] |
| Cornmeal3 teaspoons | Starter[board2014] |
| Flour1 teaspoon | Starter[board2014] |
| Baking soda1/8 teaspoon | Starter[board2014] |
| Sponge2 cups warm water and about 1 1/2 cups flour | [board2014] |
| Dough1 cup warm water and 2 to 3 cups flour per loaf | [board2014] |
| Starter | spontaneous; bacteria from the flour and cornmeal, grown warm |
Total time across the recorded steps: 13 h – 17 h
What changes: Hot milk is stirred into cornmeal
Output: scalded milk and cornmeal.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Salt-rising bread is an Appalachian loaf raised without yeast. A starter of scalded milk, cornmeal and a little flour is kept very warm overnight until it foams and smells of cheese, because Clostridium perfringens grows in it and makes the gas. The starter is built into a sponge, then a dough, which rises in pans and is baked. Made in 5 steps over 13 h – 17 h. The longest step, keep the starter warm until it foams, takes 9–11 h (Board G. 2014) and runs at 38–46 °C (Juckett G 2008).
| Main step | 9–11 hReported[board2014] | Keep the starter warm until it foams |
|---|---|---|
| Temperature | 38–46 °CReported[juckett2008][board2014] | Keep the starter warm until it foams |
Salt-rising bread is raised by bacteria, mainly Clostridium perfringens, not by yeast. Its starter must be kept much warmer than a sourdough, and it smells of cheese rather than sour.
The leavening bacterium is Clostridium perfringens type A, a common cause of food poisoning. When starters were cultured at the University of Pittsburgh in 2002 (reported in 2008), every sample grew it, but no culture carried the enterotoxin. A few colonies grew from baked bread, most likely from spores, and they lacked the enterotoxin gene. The authors note that the enterotoxin is inactivated above 175 °F (about 79 °C) and that bread bakes above 220 °F (about 104 °C). No illness has been linked to the bread in the literature, but they warn that any starter picks up its bacteria from the environment, so another could carry a toxic strain, and that mild outbreaks could go undetected. The starter and raw dough are full of this bacterium, so do not taste them, and bake the loaf through. The authors say the illness can be serious in the elderly and in people with weak immunity.
Hazards the sources name: Clostridium perfringens type A, the bacterium that raises the bread; abundant in every starter tested, but none carried the enterotoxin; Clostridium welchii (the old name for C. perfringens), found in starters and in the inside of loaves in the 1920s.
Every number is labelled with how it is known. How this atlas is made
Juckett et al. trace the work on the rising agent. Wiley et al. isolated "Bacillis levens" from salt-rising dough in 1898, and Heineman a lactic acid bacterium from cornmeal in 1909. In 1912 Kohman concluded that a spore-forming anaerobe, not a yeast, raised the bread. In the 1920s Koser found Bacillus welchii (now Clostridium perfringens) in starters and inside loaves, and a 1949 study confirmed Kohman's 1912 starter held it. Wikipedia gives 1778, from what is now West Virginia, as the earliest recipe found.
