Salt rising bread is fundamentally different from other breads because yeast does not play any part in the fermentation process. Instead, this specialty bread is leavened by a unique bacterial ferment. Since no yeast cells are present, the dough is aerated entirely by the gases produced by the bacteria. The acid by-products of the fermentation account for the distinctive cheese-like flavor and aroma, as well as the extra-white color of the crumb.
[ingredients] all-purpose flour, cornmeal, whole milk, unsalted butter, spring water, fine sea salt, sugar, baking soda, baking powder, and natural leaven.
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