The salt-rising process produces a leavened loaf from grains and water in about eighteen hours. ... You boil milk or water, pour it over some cornmeal and/or wheat flour and a little salt, and let the hot mix sit in a warm place overnight until it gets bubbly and smelly from bacterial growth.

How does salt help bread rise?

Salt regulates the rate of yeast activity, providing a slow, steady rise. ... Salt also strengthens the gluten structure of the dough, not allowing the trapped carbon dioxide bubbles to expand too quickly. This helps produce a bread with fine texture and grain. Salt enhances the flavor of your product.

Is salt-rising bread safe to eat?

Salt-rising bread bakers create a fruitful environment for bacteria using a process called alkaline fermentation. Boiling water or milk is poured over a base like cornmeal or potatoes. ... The truth is, the strain of bacteria in salt-rising bread is completely safe–though the reasons why are slightly mysterious.