Salt Rising Bread author & researcher Genevieve Bardwell will lead us in a workshop on making this unique bread. Lots of history, too!
Salt rising bread is a uniquely North American bread that originated in the Appalachian region during the 1700s. This bread tradition was passed down orally through the centuries and shared across West Virginia, Western New York (and up into Canada, where Catherine Parr Traill made it in Ontario) , Pennsylvania, Kentucky, Tennessee, and North Carolina.
In addition to a workshop showcasing how this unusual bread is made, Ms. Bardwell will share theories about how the bread got its name: from coddling a ‘starter’ in heated salt, to the use of chemical salts (potash, baking soda, table salt) that establish a unique alkaline fermentation, enabling the bread to rise. Stories reveal a heritage rich in folklore as well as baking skills. Often a salt rising bread ‘starter’ was passed among neighbors, while recipes were passed down through the generations. Comparisons with similar Indigenous breads from other world regions will be discussed. Q&A will be ongoing during the workshop.