The dough smells like sweaty gym clothes, thanks to a bacterium that commonly causes food poisoning. It’s temperamental and sometimes fails even in the hands of experienced bakers. And “salt-rising bread” is a confusing misnomer—there’s little to no salt in the mix. Still, bakers Jenny Bardwell and Susan Brown have dedicated years of their lives to understanding and promoting it. “We ship hundreds of loaves every week,... Read more on GardenAndGun.com