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*THE BREAD  

*THE SCIENCE OF SRB  

*TIPS FOR SUCCESSFULLY MAKING SRB  *RECIPES FOR SRB  

*STORIES ABOUT SRB

 

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Excerpts from DeLene Clark Holbrook’s

Master’s Thesis from Cornell University, 1961

“The Effect On Salt Rising Bread of

Different Temperature Conditions, Loaf Sizes, and Baking Procedures”

Salt rising bread, also called salt-risen bread, is a dense, white bread that develops its unusual flavor from a unique fermentation process. While its origin remains uncertain, it is thought to have first been made in the United States in the early 1800s.  Salt rising bread has a history of having been made all over the United States but achieved great popularity in the central and southern Appalachian states (West Virginia, Pennsylvania, Tennessee, Virginia, and Kentucky) as well as southern California, Michigan, and central New York state.         

    More about the bread...

 

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SALT RISING BREAD!

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