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Saltrising bread Wikipedia audio article
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This is an audio version of the Wikipedia Article: • Salt-rising bread • • Listening is a more natural way of learning, when compared to reading. Written • language only began at around 3200 BC, but spoken language has existed long ago. • • Learning by listening is a great way to: • increases imagination and understanding • improves your listening skills • improves your own spoken accent • learn while on the move • reduce eye strain • • Now learn the vast amount of general knowledge available on Wikipedia through • audio (audio article). You could even learn subconsciously by playing the audio • while you are sleeping! If you are planning to listen a lot, you could try using • a bone conduction headphone, or a standard speaker instead of an earphone. • • • You can find other Wikipedia audio articles too at: • / @wikipediatts983 • • In case you don't find one that you were looking for, put a comment. • This video uses Google TTS en-US-Standard-D voice. • • • • SUMMARY • ======= • Salt-rising (or salt-risen) bread is a dense white bread that was widely made by early settlers in the Appalachian Mountains, leavened by naturally occurring Clostridium perfringens and other bacteria rather than by yeast. Salt-rising bread is made from wheat flour; a starter consisting of either water or milk and corn, potatoes, or wheat; and minor ingredients such as salt and sugar. • Salt in the name is a misnomer; the bread is not leavened by salt nor does it taste salty. One explanation for the name of the bread is that the starter was kept warm in a bed of heated salt. Another possible origin of the name is the use of salt to inhibit yeast growth and provide an environment more conducive for the microbes to grow, enhancing the distinct flavors which predominate over the more typical yeast flavors.Compared to a sourdough starter, salt-rising bread starter requires a shorter incubation period of 6–16 hours and a higher incubation temperature, ranging from 38–45 °C (100–113 °F). Salt-rising bread is denser, with a closer grain, than yeast-leavened bread, and has a distinctive taste and odor. The pungent odor of the fermenting starter has been described as similar to very ripe cheese .The exact origin of this bread is unknown, but evidence suggests that it was the pioneer women in early American states who discovered how to make bread this way. Commercial yeast was not available until the 1860s. Currently, the tradition of making salt-rising bread is kept alive by relatively few individuals and bakeries that tend to be clustered in the central to eastern United States. It is particularly popular in Kentucky, West Virginia, Western New York, and Western Pennsylvania. • One of the main rising agents, the bacterium Clostridium perfringens, is a common cause of food poisoning and can cause enteritis necroticans (pig-bel disease) and gas gangrene. Although disease-causing strains of C. perfringens have been isolated from salt-rising breads, there is no indication of salt-rising bread having ever caused any human disease. The baking process appears to reduce bacteria to safe levels.
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