Salt rising bread is a very heavy, dense bread. It’s so good toasted for sandwiches and it makes amazing croutons for soup and salad.
Here’s the bread I made last night. It’s only about 3″ tall. The recipe says to divide into three loaves and I do. I only have two short pans so those two pans end up a bit taller than the longer pan even though I weigh out the dough and put almost half in the larger pan and divide the other half between the two shorter pans.
Not only does this bread have a unique texture, what I call “packy” because it is so dense, but it has a unique flavor. Most people either love it or want to spit it out. It’s a strong . . not sourdough but more like a stinky cheese taste but still a good bread flavor. I don’t like it so much as just sliced bread but I love it as toast.
There is no yeast so if ever there’s a time (or should I say WHEN it happens again) and we can’t get yeast, it’s an easy bread to make – just takes time. Start to finish, it usually takes me about 36 hours. Of course, that’s NOT 36 hours of working. Once the first starter is stirred up, it sits for 18 – 24 hours and then the steps are more like regular breadmaking.