Or rather salt rising muffins, but still. For those unfamiliar, it’s an obscure Appalachian bread. Rather than being risen by the CO2 produced from yeast or baking soda, it’s risen by the hydrogen produced by Clostridium perfringens bacteria. This gives it a different texture and a funky/cheesy taste. Still fermented, so I hope it counts for the rules! Crumb shot:

Mine isn’t great compared to anything you’d get from Rising Creek Bakery, who literally wrote the book on salt rising bread. As you can see, mine came out pretty dense, but that’s definitely not because of the kind of bread it is. I think it’s more because of the 100% whole wheat, and my own lack of skill. It took me like 6 tries to even get the starter right lol. But I thought, maybe people have never heard of this and would be interested. I used wheat berries from Castle Valley Mill, which is only a couple hours away from me, and ground them in a hand-crank mill.