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- Salt-rising_bread abstract "Salt-rising (or salt-risen) bread is a dense white bread that was widely made by early settlers in the Appalachian Mountains in a process that involves no yeast. Instead, the leavening agents are wild organisms ubiquitous in nature. Salt in the name is a misnomer, since the salt levels are relatively low, around 20 mg per slice. It is thought that the salt used in the starter is used to suppress yeast growth and provide an environment more conducive for the microbes to grow, enhancing the distinct flavors which predominate over the more typical yeast flavors. Another assumption regarding the name is that chunks of rock salt were heated and used to provide a warm, stable temperature in which to incubate a "starter" overnight. Salt-rising bread is made from wheat flour, with a starter consisting of a liquid (water or milk), either corn, potatoes, or wheat, and some other minor ingredients. The starter distinguishes itself from a sourdough starter by working best with an incubation period of 6–16 hours at temperatures ranging from 38–45 °C (100–113 °F); a sourdough starter will usually work best at or below room temperature. The resulting bread is of a dense crumb and favorable cheese-like flavor.Salt-rising bread has a very recognizable and pungent odor which some people find very pleasant and others consider very unpleasant. Regardless of preference, the odor tends to diminish when the bread is toasted. One typical way of serving this bread is as toast.The exact origin of this bread is unknown, but evidence suggests that it was the pioneer women in early American states that discovered how to make bread without yeast. Commercial yeast was not available until the 1860s. Currently, the tradition of making Salt Rising Bread is kept alive by relatively few individuals and bakeries that tend to be clustered in the mid to eastern United States. It is particularly popular in West Virginia, Western New York, and Western Pennsylvania.One of the main rising agents in salt rising bread is a bacterium Clostridium perfringens, along with lactobacillus and other wild microbes, as opposed to mainly yeast or baking soda. There is no indication of salt rising bread having ever caused any human disease.".
- Salt-rising_bread alias "Salt-risen bread".
- Salt-rising_bread ingredient Clostridium_perfringens.
- Salt-rising_bread ingredient Maize.
- Salt-rising_bread ingredient Milk.
- Salt-rising_bread ingredient Potato.
- Salt-rising_bread ingredient Pre-ferment.
- Salt-rising_bread ingredient Wheat.
- Salt-rising_bread ingredient Wheat_flour.
- Salt-rising_bread origin Appalachian_Mountains.
- Salt-rising_bread wikiPageExternalLink ~petsonk.
- Salt-rising_bread wikiPageExternalLink whatissaltrisingbread.html.
- Salt-rising_bread wikiPageID "8168421".
- Salt-rising_bread wikiPageRevisionID "553340760".
- Salt-rising_bread alternateName "Salt-risen bread".
- Salt-rising_bread hasPhotoCollection Salt-rising_bread.
- Salt-rising_bread mainIngredient "Wheat flour, starter ; corn, potatoes, or wheat), bacteria".
- Salt-rising_bread name "Salt-rising bread".
- Salt-rising_bread region Appalachian_Mountains.
- Salt-rising_bread type Bread.
- Salt-rising_bread subject Category:Breads.
- Salt-rising_bread type Food.
- Salt-rising_bread type FunctionalSubstance.
- Salt-rising_bread comment "Salt-rising (or salt-risen) bread is a dense white bread that was widely made by early settlers in the Appalachian Mountains in a process that involves no yeast. Instead, the leavening agents are wild organisms ubiquitous in nature. Salt in the name is a misnomer, since the salt levels are relatively low, around 20 mg per slice.".
- Salt-rising_bread label "Salt-rising bread".
- Salt-rising_bread sameAs m.026v11m.
- Salt-rising_bread sameAs Q7405791.
- Salt-rising_bread sameAs Q7405791.
- Salt-rising_bread wasDerivedFrom Salt-rising_bread?oldid=553340760.
- Salt-rising_bread isPrimaryTopicOf Salt-rising_bread.
- Salt-rising_bread name "Salt-rising bread".