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Salt-rising Bread

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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

Oven, in the book's wordsA slow oven

Ingredients

Directions

  1. Boil 1 teacup of fresh milk, then pour into a pint cup and thicken with cornmeal. Cover and let set in a warm place overnight.

  2. In the morning, mix 1 pint of fresh milk with ½ pint of hot water and the cornmeal mush. Thicken to a stiff batter with flour and add 1 teaspoon of salt.

  3. Set the mixture in a vessel of hot water, as warm as you can bear your hand in, and let it rise.

  4. Combine the risen mixture with 1 gallon of flour and 2 tablespoons of lard, and make the dough as you would for any other bread.

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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