Salt rising (or salt risen) brea is bread in which the bacterium Clostridium perfringens is used to leaven the bread rather than yeast or baking soda. 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.