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 flavours 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.