[Sca-cooks] Salt Rising Bread

[Nick Sasso]

-----Original Message-----
Greetings all.
  On one of my left turns associated with my paper on bread, I came  across
a
reference to salt rising bread, leavened with the bacterium Clostridium
perfringens.  All I have been able to find so far is that this seems to be
an
american bread.  I am not particularly pushing it to be period, but  could
this
have happened in period?  Like most of the recipes I have found,  it seems
to
have "appeared".

Aldyth    > > > > > >

Just a tidbit for reference, here is a paragraph from the FDA webstie
regarding C. perfringens:

"The common form of perfringens poisoning is characterized by intense
abdominal cramps and diarrhea which begin 8-22 hours after consumption of
foods containing large numbers of those C. perfringens bacteria capable of
producing the food poisoning toxin. The illness is usually over within 24
hours but less severe symptoms may persist in some individuals for 1 or 2
weeks. A few deaths have been reported as a result of dehydration and other
complications."

I'm hoping it is a different thing you found that is the leavening agent and
not what I think I see.


niccolo difrancesco