Make the Salt Rising Bread Sponge

Part of the Video Series How to Make Salt Rising Bread

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Learn about letting your batter rise to make the Salt Rising Bread sponge in this free video recipe clip.

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Posted by keenkat on Friday, 11 July, 2008 at 5:24 AM

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I ran across these fantastic videos while searching for an original salt risen bread recipe. My aunt used to cook this bread all them time. These videos are unbelievably helpful--these ladies did a fantastic job!

Video Transcript

Make the Salt Rising Bread Sponge
Hello my name is Jenny Bardwell and I'm here on behalf of Expert Village with my colleague Susan Brown and we are going to teach you today how to make salt rising bread. After you have mixed the sponge together you cover it again with plastic or a plate would work. You set it in a warm place as you did the initial starter. Leave this for about 2-4 hours and it would become what we call the sponge. It should double in size and be very foamy and full of bubbles and if you get close you can hear the bubbles opening and closing. One important thing about this stage if you let your sponge go to long that is it is risen and you don't touch it, it would start to deflate and you would loose the rising power of your sponge and at the end your bread would not rise either. So it is very important to be aware how this is coming along and catch it before it goes to far. I think it is also interesting to note that Susan is always covering the starter, covering the sponge because the micros the rising agent is not coming from the environment it is coming from the grains. It is either from the potatoes or the cornmeal of the flour.

About the Expert

Expert: Jenny Bardwell had her own Bakery, and Susan Brown made Salt Rising Bread all her life, continues her Mother's traditional cooking. Read More