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Salt Rising Bread Question

post #1 of 5
2/4/09 at 4:44am
Thread Starter 
I have been trying to make salt rising bread, with no success. I am able to get the starter to work, then I make the sponge and it gets big and puffy (and smells cheesy), but after I knead it and put it in the bread pans, it WILL NOT rise. I keep everything, including mixing bowls and spoons, at a temperature of at least 100 degrees. My mom said I have to add salt to it or it won't rise. My goal is to make a really good loaf for my 87 year old dad. It's a darned good thing he's in good health! Any helpful ideas for me?
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post #2 of 5
2/4/09 at 11:08am
salt rising bread is an offshoot from the 'yeast' thing - the salt suppresses the yeast, allowing bacteria to do the leavening.

things that can go wrong:
chlorinated water - does a number on bacteria
altitude - high elevations often see better second rising
bacteria got starved to death - generally a flour issue; rare
and . . .

first off, go with the flow. mix, shape and plunk directly into your loaf pans.
there is a debate over second and third risings on SRB - I'd be very tempted to let it rise in the loaf pan and schtick it in the oven!
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post #3 of 5
2/4/09 at 3:40pm
Thread Starter 
Thanks for your reply! I don't use chlorinated water, I use milk. After I add flour and milk to the sponge I knead the bread very little, as recommended on the Expert Village video. Actually, I counted the number of time Jenny kneaded it--25. I only let it rise once in the bread pans. And, it doesn't rise at that point. I've tried kneading it more, and it still didn't work.
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post #4 of 5
2/5/09 at 6:36am
perhaps you should post the recipe and process from start to finish and hopefully someone can spot any problems - I have very limited experience with the srb, I do mostly yeast doughs.

I did trip across this:
The Science of Salt Rising Bread
/q
The bacterial ferment will work itself out if the sponge is over-aged, and the bread will not rise properly in the pans. Salt Rising Bread dough should be made into loaves and put into pans immediately after mixing.
/uq
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post #5 of 5
2/5/09 at 7:07am
Thread Starter 
Oh, my goodness! Thank you! This makes sense to me. I'll try mixing the dough and putting in right into the pan without kneading it early next week. I'll let you know what happens.
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