For the pioneers, yeast was scare, forcing them to develop alternative types of leavening. The breads they produced were so good that even when chimerical yeast became available, the non yeast breads were still highly desired. One of these breads was Salt Risin' Bread. Even though the perforation is temperamental, requires a long rise time, and a long time to bake, it remains an ever popular favorite here at Carolina Mountain Bakery.

The name comes from the original production method. The first step is to pour boiling milk over stone ground cornmeal and then leave this mixture in a warm (105*F) place for about 12 hours. Today we use a light bulb to keep the starter warm. In the days before light bulbs were used, a large box of salt was heated in the bakeries oven and the bowl of starter was placed in the box of salt. The salt retained it's heat and kept the starter warm overnight thus insuring fermentation.

When you start to eat Salt Risin' Bread, it's hard to stop. It makes excellent toast, goes particularly well with a hot, savory stew or soup, and makes a delicious tomato sandwich. Salt Risin' is a wonderful compliment to traditional American country cooking.

Salt risin' Bread is usually available every day at Carolina Mountain Bakery. If you desire large quantities, feel free to place your order ahead of time. If you have never tried it, there is no better time than the present. We are happy to prepare as much as needed.