Salt Rising Bread - by Susan Ray Brown & Genevieve Bardwell (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br><p> <i>Salt Rising Bread</i> is a hidden treasure of the Appalachian Mountains -- a newly rediscovered, authentic American "slow food" born from the culinary ingenuity of early pioneer women.</p><p/><br></br><p><b> Book Synopsis </b></p></br></br><p><b>Are you a home baker? Have you ever heard of salt rising bread? Are you looking for a new culinary adventure that you can turn into a family activity? In the universe of breads, salt rising bread stands alone.</b></p><p> There is nothing else remotely like it, in flavor, personality and technique. It was slow food before there was slow food -- a yeast-less bread with a colorful American past going back to early pioneer days in the hills of Appalachia. (It might be the first "mountain-to-table" bread.) Over time, the knowledge was nearly lost, but now a new generation of bakers is rescuing the tradition. </p><p>For <i>Salt Rising Bread</i>, expert bakers Susan Brown and Jenny Bardwell set out to rediscover the secrets and the science behind the bread's "wild microbes," unique fermentation and memorable taste. Their search took them from the parlors of Appalachian bread-making elders to the laboratory of a renowned pathologist -- to the pages of rare cookbooks, bread museums and pioneer diaries. <i>Salt Rising Bread</i> is a richly illustrated, recipe-filled treasure of American culinary lore.</p><p/><br></br><p><b> Review Quotes </b></p></br></br><br>"At his home in Woodcliff Lake, award-winning <i>New York Times</i> photographer Fred R. Conrad grapples with the most finicky (and funky) of doughs to create yeastless salt-rising bread...'My father baked salt-rising bread at home. When he made the starter, it smelled like a dirty gym sock. But my recollection is that, when the bread was toasted, having it with butter and strawberry jam was the best possible breakfast.' Now baking the bread himself - thanks to a slender 2016 book called <i>Salt-Rising Bread</i>, by two Pennsylvania women - he has confirmed that impression. 'I'm reliving my childhood, ' he says. The loaves, Conrad says, 'look like Wonder Bread. It's very white. But when you toast it, the taste is transformed and becomes even better. The flavor is different, tangy, kind of cheesy.'" <b> Eric Levin, <i>New Jersey Monthly</i></b><br><br>"Authors Genevieve Bardwell and Susan Ray Brown posit in their excellent, small-but-jam packed book that salt rising bread has its roots in the hills and hollers of that storied mountain region. The book combines oral history from longtime salt rising bread bakers -- indeed, Bardwell's Rising Creek Bakery in Mount Morris, Pa., specializes in salt rising bread -- with tips for success and recipes for both the bread and dishes prepared with it." <b>Robin Mather, Artisan baker bringing back salt rising bread</b><br>
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