Appalachia

I may just have to give this a try. The recipe can be found at the link below.

http://www.npr.org/blogs/thesalt/2014/04/23/305659383/bake-bread-like-a-pioneer-in-appalachia-with-no-yeast
Bake Bread Like A Pioneer In Appalachia ... With No Yeast
by Glynis Board
April 23, 201412:21 PM ET

Growing up in West Virginia in the 1960s and '70s, Susan Brown would have a slice of salt rising bread, toasted, for Saturday morning breakfast. Her grandmother baked the bread with the mysterious and misleading name.

There's little or no salt in the recipe. No yeast, either. The bread rises because of bacteria in the potatoes or cornmeal and the flour that goes into the starter.

The taste is as distinctive as the recipe. Salt rising bread is dense and white, with a fine crumb and cheese-like flavor...

...Their research hasn't yielded the definitive origin story. The best guess is that salt rising bread dates to the isolated Appalachian region in the late 1700s, where enterprising women who did not have access to yeast figured out a way to make a yeast-free bread.... MORE