e/Salt rising bread

Information
has gloss	eng: Salt rising (or salt risen) bread is bread in which the main rising agent is a bacterium Clostridium perfringens , which leavens the bread along with lactobacillus and other wild microbes, as opposed to mainly yeast or baking soda. It is thought that the salt used in the starter is used to suppress yeast growth and provide an environment more conducive to the C. perfringens bacterium, allowing the flavors from the bacterial metabolic products to predominate over the more typical yeast and lactobacillus flavors; in situations where reduced salt might be necessary, similar yeast suppression results can be achieved by adding a Campden tablet to the starter mixture. Another assumption regarding the name is chunks of rock salt were heated and used to provide a warm, stable temperature in which to incubate a "starter" overnight for the C.perfringens to grow.
lexicalization	eng: salt rising bread
instance of	(noun) food made from dough of flour or meal and usually raised with yeast or baking powder and then baked bread, staff of life, breadstuff