Pane Cafone (Country Man's Bread)

Pane Cafone (Country Man's Bread)

Monday, December 22, 2014

Salt Rising Bread?

Up until recently I had never heard of "Salt Rising Bread. Apparently, it has some unique properties.  The proofing temps for the starter are much higher than traditional sourdough and it is best toasted due to it's "different, pungent smell".  (It was described to me as smelling a lot like dirty socks)  Ummm, Okay.  When toasted it takes on a "cheese like" flavor.  I've eaten a lot of cheese over the course of my life and I know that there are still some of those that I won't go
This salt rising bread has me intrigued though.  In a sense it is in the sourdough family so it's only fair that I give it the benefit of the doubt and try it out.  I understand that it is not an easy bread to make so I plan to take my time and research it as much as possible before I attempt to make a loaf. 
For Christmas a friend of mine is sending me a loaf and some starter from a mid-western bakery that specializes in the stuff.  I'll keep good notes and let you know how it turns out.  I already have a co-worker that is dying to get her hands on some so I have a willing guinea pig  taste tester.   I hope it comes with some documentation.

To be continued....

1 comment:

  1. I've never heard of salt rising bread before, but I have always wanted to try making sourdough bread. It is just hard to build up the courage because I would need to get a starter and keep the starter going. I don't know that I am ready for that yet, I'll just find someone who does it and have them deliver it to my door:).