Salt-Rising Bread: A Delicious and Nearly Lost Tradition

Salt-Rising Bread: A Delicious and Nearly Lost Tradition

The New York Times-Food·2020-11-19 06:02

Its smell has been compared to the stink of overripe cheese, rotting tomatoes, dirty socks, but the delegation of bakers who make salt-rising bread still agree: You want to wake up to it! You want it to hit you the second you walk into the kitchen because it’s the auspicious whiff of a successful salt-rising starter, the first sign that efficient bacteria have been working hard all night, metabolizing protein in a fast, wild fermentation, filling the starter with hydrogen sulfide and other gases. It’s a promise that within several hours, if all goes well, a flat-topped, fine-crumbed loaf will come out a rich yellow gold from the oven.

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Food & Beverage

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