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Salted bread uses bacteria instead of yeast to create gases that allow the dough to rise. The starter typically contains water, flour, salt, and cornmeal or oatmeal. The bacteria used is Clostridium perfringens and the starter needs to be held at a stable temperature for 12-24 hours. The resulting bread has a distinctive smell and can be made with various substitutions.
Salted bread is a specific type of bread that does not use yeast and instead uses another source of bacteria to create the gases that allow the bread dough to rise. This other source of leavening bacteria is typically something like cornmeal, flour, oatmeal, or barley, although far more unusual ingredients like blue cheese and cheddar cheese have been used with success. The resulting bread is somewhat different from the more common leavened bread and produces a distinctive smell when forming the starter that people who have enjoyed the bread come to recognize. Savory bread can be made quite easily, although the process typically requires proper adherence to instructions to ensure a quality result.
Many breads, such as sourdough, require a starter be added to the flour and other ingredients to create a dough that can then rise properly. The starter is usually made with yeast and allows for the creation of gases which cause the dough to rise. Leavened breads typically use sugar with the yeast. It effectively eats sugar and then releases gas to make bread rise. A salt-based leavened bread starter does not include yeast, however, and instead uses a bacteria called Clostridium perfringens to create the gases that will allow the dough to rise.
Salted bread starter typically contains a liquid, usually water or milk, some flour or wheat gluten, salt, and something like cornmeal or oatmeal. The salt in the starter actually works to ensure that the yeast doesn’t become activated in the starter. This allows the bacteria in cornmeal, oatmeal, flour, and anything else used to grow properly and start producing gas. Part of a Campden tablet, often used to kill kinds of bacteria during winemaking, can also be used to keep the yeast dormant.
The starter will usually need to be held at a fairly stable temperature of around 105.5°F (40.5°C) for at least 12 hours and potentially up to 24 hours. This time allows the bacteria to thrive and produce gas, and the temperature needs to be stable for this to happen effectively. During this time the starter also produces a different smell from yeast fermentation and is quite unique to leavened bread starters.
Once the appetizer is prepared, it typically appears as yeasty with a layer of foam on top. It can be added to flour, sugar, water and other ingredients to form dough. Different recipes therefore allow the savory bread to rise for different times and at different temperatures, but the process is quite similar to other types of bread. The bacteria used in savory bread, Clostridium perfringens can be found in a number of different foods, from oats and cornmeal to cheddar cheese, so you can consider a number of possible substitutions when creating your starter for it. bread.
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