Salt-Rising Bread
A Continuing Conundrum
DOI:
https://doi.org/10.1558/ppc.30145Abstract
The author describes experiments undertaken to produce a bread variety -- salt-rising bread -- with special attention to the starter C. Perfringens.
References
American Heritage Editors, The American Heritage Cookbook and Illustrated History of American & Drinking, American Heritage Publishing Co. Inc., New York: 1964, p. 435.
Chase, A.W., M.D., Dr. Chases’s Third, Last, and Complete Receipt Book and Household Physician, F.B. Dickerson Company, Detroit: 1901, p. 329.
Furnas, J.C, The Americans – A Social History of the United States, 1587–1914, G.P. Putnam’s Sons, New York: 1969, p. 462.
Kay, J., Mackenzie’s Five Thousand Receipts in All the Useful and Domestic Arts, John I. Kay & Co.: 1831, p. 403.
Miller, J., Engelberg, S., Broad, W., Germs – Biological Weapons in America’s Secret War, Simon & Schuster, New York: 2001, p. 130.
Mrs. Ellet, ed., The Practical Housekeeper – A Cyclopedia of Domestic Economy, W.A. Townsend, New York: 1867, p. 465.
Novak, J.S., quotation from: http://ift.confex.com/ift/2000/techprogram/paper_1359.htm.
Robinson, R.J., ‘Microbiological Problems in Baking’, Bakers’ Digest, 41 (5), 80-83, 1967.
Songer, Glenn, quotation from: http://www.ag.arizona.edu/pubs/general/resrpt1998/clostridium.html.
Susan Ray Brown’s website: ‘The Salt Rising Bread Project: Keeping the Tradition Alive’: ‘http://www.web.mountain.net/~petsonk/breadtext.html.
