The Science of Bread (Part 5) - Salt-Rising Bread Science

This video has been one crazy ride to make, almost as crazy as this bread is on its own. Please, let me introduce to you Salt-Rising Bread (or salt rising bread), a bread made by bacteria that can both ferment cornmeal and potatoes...and also cause gas gangrene and food poisoning. This bread is not made with yeast or lactic acid bacteria (well maybe some LAB), instead the primary fermenter is Clostridium perfringens. This bacteria is a fantastic decomposer in our environment, which is pathogenic to humans and animals alike. However, it makes some of THE most cheesy and delicious bread I have had in my life. Is it worth the risk?

The chapters in this video are:
00:00 Introduction
03:26 Outline
04:37 Part 1: Introduction
11:01 Part 2: History and Context of Salt-Rising Bread (Why is it called "salt" rising?)
15:55 Part 3: Bacteria-Rising Bread: Clostridium perfringens
34:35 Part 4: How Salt-Rising Bread is Made
01:00:38 Part 5: A Dangerous and Deadly Experiment

To see my other bread science videos in this series:
Part 1 (Flour, water, salt, yeast): The Science of Bread (Part 1) - Flour...
Part 2 (The bread making process); The Science of Bread (Part 2) - The B...
Part 3 (Sourdough Bread): The Science of Bread (Part 3) - Sourd...
Part 4 (Rye flour): The Science of Bread (Part 4) - Rye F...

My blog: https://brock280.wixsite.com/rachelsf...

References and citations, and more details about this video are available here:
https://brock280.wixsite.com/rachelsf...

The recipe for cornmeal starter salt-rising bread: https://brock280.wixsite.com/rachelsf...
The recipe for potato starter salt-rising bread: https://brock280.wixsite.com/rachelsf...

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