Now I’m almost sorry you can’t get hold of the salt-risen bread here, even if it’s really not celiac-friendly. At least without somehow getting a starter and doing a lot of baking experimentation I really don’t have the spoons for.
(I didn’t know it was specifically an Appalachian thing, but that would certainly explain why nobody else has ever heard of the stuff. It’s basically a sourdough but not relying on yeast for leavening, just some bacteria. Kind of similar to what makes the bubbles in Swiss cheese.)
Anyway, I was reminded of that with that butter question.
My Papaw’s aunt who looked after my mom while her parents were working was apparently extra fond of salt-risen bread with the classic farm soured cream (cultured) butter, kept nice and spreadable at room temperature.
That keeps better than the sweet cream butter now standard in the US, and up to a certain point it will just keep developing a stronger vaguely cheesy cultured taste and smell. (Besides just starting out with a stronger buttery taste. I do really like that the standard commercial stuff is soured here.)
So, of course her husband had to keep ribbing her about that “cat shit bread with axle grease”. Which my mom found hilarious as a kid. Didn’t put either one of us off the bread, at least.
Salt-rising bread is denser, with a closer grain, than yeast-leavened bread,[5] and has a distinctive taste and odor.[4] The pungent odor of the fermenting starter has been described as similar to “very ripe cheese”.[2]
Or, possibly, cat poop 🙄
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