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Salt Rising Bread

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Salt Rising Bread

Ingredients

Directions

  1. Mix shortening and a pinch of baking soda with warm water or milk to create a batter.

  2. Set the batter in a warm place overnight.

  3. In the morning, mix salt, milk, and flour to form a batter.

  4. Stir in the overnight batter and let it rise.

  5. Pour the mixture into a pan with flour and add 1 pint more water or milk.

  6. Knead the dough into loaves and let it rise again before baking.

  7. Take some of the light dough and knead in shortening for light biscuits.

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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

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