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Bread

Salt- Rising Bread

A simple bread made with baking soda, salt, sugar, water, and flour, allowed to rise in warm water before baking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Salt- Rising Bread

Ingredients

Directions

Make the starter

  1. In a bowl, mix the baking soda, coarse sea salt, sugar, and water.

  2. Stir in enough flour to create a thick batter.

  3. Place the mixture in warm water and let it rise all day.

Shape and bake

  1. Mould the risen dough into loaves and let them rise for 30 minutes.

  2. Bake the loaves until golden brown.

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Flour
Forms the bulk and gluten structure that traps gas and gives the loaves their crumb.
Sugar
Feeds the fermenting microbes, which produce the gas that makes the dough rise.

The step that matters

Letting the starter rise all day in warm water. The rise depends on slow fermentation by microbes, which works best at a steady warm temperature. If the mixture is too cold, fermentation stalls and the bread stays dense; if it is left too long it can turn sour.

“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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