Despite its name, it contains no more salt than a traditional loaf bread.
A notoriously unpredictable starter is used to create this bread which, unlike ‘sourdough’, is leavened by bacteria and not yeast.
The bacteria responsible prefer an alkali-to-neutral pH, thus bicarbonate of soda (which was used both in its natural and manufactured forms back in the 1700s) ensures a preferred environment for these bacteria, and is not the leavening agent.
Because a lactic-acid producing bacteria is present, a distinct ‘cheesy’ aroma and taste may be detected, despite it containing no dairy.
Salt rising bread is said to make the ultimate grilled cheese sandwiches.