Heintzman Bakery, Louisville, KY, advertises salt rising bread and,
according to a news article which came to my attention, they use a SRB
starter that has persisted for several decades. In my experience, it
is all but impossible to maintain a starter from day-to-day, let alone
over years, so in response to their invitation to submit comments, I
asked for a general description of their technique. I also ordered
three loaves of their bread.

Heintzman has not responded to my question.

Wife and I have long made SRB and agree that the Heintzman product is
not salt rising bread. Though I did not have a similar sensation, she
declares a bitter aftertaste. The crust and crumb resemble Wonder
Bread although there is a faint SRB odor. Before sampling the bread,
we imagined that it might be some version of sourdough, but if so, it
is unlike any sourdough loaf we have encountered. Our best guess is
that Heintzman doctors a conventional yeast dough with something that
imparts the faint SRB odor.

It seems irresponsible for Heintzman to describe a simulation as salt
rising bread.

Has anyone else sampled the Heintzman product to have an opinion?

Sigurdn