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Definition of Salt-rising bread
1. Noun. White wheat bread raised by a salt-tolerant bacterium in a mixture of salt and either cornmeal or potato pulp.
Lexicographical Neighbors of Salt-rising Bread
Literary usage of Salt-rising bread
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Source, Chemistry and Use of Food Products by Edgar Henry Summerfield Bailey (1914)
"It has been recently shown by HA Kohman,1 that true gas-forming bacteria will
grow under the conditions prevalent in making salt-rising bread, and the gas ..."
2. Virginia Cookery-book by Mary Stuart Smith (1912)
"Quick Biscuits.—Soda Biscuit.—Golden Loaf of Albemarle.—Brandon Rolls.—Old
Maids.—Brown Bread.—Rusks, Nos. and 2.—Apple Bread.—salt-rising bread. ..."
3. Leavening Agents: Yeast, Leaven, Salt-rising Fermentation, Baking Powder by Richard Newell Hart (1914)
"It rose well and when baked had all the characteristics of salt- rising bread.
These experiments have settled definitely that the salt-rising organism is a ..."
4. Baker's Bread by Paul Richards (1918)
"SALT RISING BREAD. One of the most important points to be looked after in making
salt-rising bread is heat. It must have heat from start to finish. ..."
5. Bacteriology and Mycology of Foods by Fred Wilbur Tanner (1919)
"This lias been known for generations under the name of " salt-rising " bread.
As suggested by the name, the fermentation is a spontaneous one. ..."
6. A Manual of Home-making by Martha Van Rensselaer (1919)
"salt-rising bread An old-fashioned bread, the making of which is almost a lost
art to-day, is called salt-rising bread. No yeast is used. ..."
7. The Source, Chemistry and Use of Food Products by Edgar Henry Summerfield Bailey (1914)
"It has been recently shown by HA Kohman,1 that true gas-forming bacteria will
grow under the conditions prevalent in making salt-rising bread, and the gas ..."
8. Virginia Cookery-book by Mary Stuart Smith (1912)
"Quick Biscuits.—Soda Biscuit.—Golden Loaf of Albemarle.—Brandon Rolls.—Old
Maids.—Brown Bread.—Rusks, Nos. and 2.—Apple Bread.—salt-rising bread. ..."
9. Leavening Agents: Yeast, Leaven, Salt-rising Fermentation, Baking Powder by Richard Newell Hart (1914)
"It rose well and when baked had all the characteristics of salt- rising bread.
These experiments have settled definitely that the salt-rising organism is a ..."
10. Baker's Bread by Paul Richards (1918)
"SALT RISING BREAD. One of the most important points to be looked after in making
salt-rising bread is heat. It must have heat from start to finish. ..."
11. Bacteriology and Mycology of Foods by Fred Wilbur Tanner (1919)
"This lias been known for generations under the name of " salt-rising " bread.
As suggested by the name, the fermentation is a spontaneous one. ..."
12. A Manual of Home-making by Martha Van Rensselaer (1919)
"salt-rising bread An old-fashioned bread, the making of which is almost a lost
art to-day, is called salt-rising bread. No yeast is used. ..."
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