Salt rising bread qualifies, though you are unlikely to make it. It is a bit of a process, can be a little fussy, and the taste is somewhat unusual (though I l

Salt rising bread qualifies, though you are unlikely to make it. It is a bit of a process, can be a little fussy, and the taste is somewhat unusual (though I like it a lot). In the words of noted food writer, Harold McGee: "I've recently come across a fringe fermentation method that, unlike the breads and brews and yogurts and pickles and misos we know and love, isn't run by the usual benign microbes. The engine behind this fermentation method is Clostridium perfringens, a close relative of bacteria that cause botulism, tetanus, and food poisoning. It can eat flesh. It gives gas gangrene its name by causing putrefying flesh wounds that bubble and foam with flammable hydrogen. And it can make something surprisingly delicate and tasty." https://www.popsci.com/article/science/clostridium-it-can-kill-you-or-it-can-make-you-bread/ https://www.popsci.com/article/science/clostridium-it-can-ki...