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Bread

Salt-rising Bread

A bread made with ginger, sugar, salt, baking soda, cornmeal, and wheat flour that rises in a warm place.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Ginger and wheat work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 255 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Salt-rising Bread

Ingredients

Directions

Make the starter

  1. Mix ginger, sugar, salt, and baking soda in a quart bowl.

  2. Pour in boiling water and stir well.

  3. Add enough cornmeal or middlings to make a stiff batter.

  4. Keep the mixture in a warm place for about 7 hours until light.

Make the sponge

  1. Set a sponge with this mixture using 2 quarts of lukewarm water.

  2. Keep the sponge warm to rise again.

  3. Add 2 more quarts of lukewarm water.

  4. Add 4 ounces of salt and mix well.

Shape and bake

  1. Scale off.

  2. Place into pans.

  3. Bake the bread when light.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Ginger + wheattop 11% of all pairs
    Smell alikemoderate
    Cooked together255 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Ginger + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together8,564 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Ginger + sugartop 17% of all pairs
    Smell alikelow
    Cooked together14,054 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Ginger and sugar barely smell alike, yet cooks put them together in 14,054 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All winter wheat flour
Provides the gluten network that traps gas and gives the loaf its structure.
Cornmeal or middlings
Thickens the starter into a stiff batter and feeds the fermentation that leavens the dough.
Baking soda
Reacts with the acidic starter to help produce the gas that lightens the dough.

The step that matters

Let the starter rise until light. The starter must ferment long enough to develop gas and activity before the sponge is set. Under-proofing leaves the bread dense, and the warm, steady temperature keeps the fermentation going.

Swap the ginger

How well each one fits the dish's main ingredients (sugar, wheat, flour):

  1. Cinnamonfits better
  2. Jalapenofits better
  3. Nutmegfits better
  4. Gingerthe original

Fit is the average pairing score against sugar, wheat, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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