Speaker: Jenny Bardwell
Mt. Morris, Pennsylvania

Salt rising bread is a unique North American bread raised without yeast. The mystery of how it is raised has been only partly clarified. The tradition of salt rising bread began in the Appalachian region of early America, circuit the late 1700’s, where the earliest recipe was found from what is now West Virginia. As settlers migrated west, they took this tradition with them to Michigan, California, and north to New York. It is believed that Loyalists took this bread tradition further north to Ontario, Canada, shortly after the Revolutionary War. Recorded stories, as told by elders who made this bread in the 20th century, reveal a heritage rich in folklore as well as baking skills. Ms. Bardwell co-authored the only book written about salt rising bread (Salt Rising Bread: Recipes and Heartfelt Stories of a Nearly Lost Appalachian Tradition. 2016. Bardwell, G. and S.R. Brown. St Lynn’s Press, Pittsburgh). A couple of theories about how it got its name will be described in her talk: coddling a “starter” in heated salt rocks, to the use of chemical salts—potash and saleratus—which establish a unique alkaline fermentation, enabling bacteria to ferment and produce gases that raise the bread. Further scientific study is warranted to understand these naturally occurring bacteria.

A tested recipe with helpful tips will be shared prior to the talk, for those bold enough to bake it. Discussion will showcase how to successfully make salt rising bread.

BIO

Genevieve (Jenny) Bardwell lives in Mt. Morris, Pennsylvania, an Appalachian community where salt-rising bread has been a part of life for over 200 years. In her quest to understand this beloved heritage bread, she has spent decades extensively researching its history, lore, and science. This quest has taken her to bread museums, bakeries, and science laboratories across the United States, Canada, Europe, and the Middle East, as well as into the kitchens of many elderly salt-rising bread bakers. She started Rising Creek Bakery in 2010 in Mt. Morris where it continues to specialize in salt-rising bread, shipping hundreds of loaves weekly throughout the U.S. and Canada. She co-authored the only book on this bread with her colleague, Susan Ray Brown (Salt Rising Bread: Recipes and Heartfelt Stories of a Nearly Lost Appalachian Tradition, 2016, St. Lynn’s Press, Pittsburgh). Genevieve graduated from the Culinary Institute of America in Hyde Park, New York, and earned a Master’s in Plant Pathology. She continues to conduct research on wild fermented breads and teach classes about salt-rising bread.

Website: wildfermentedbreads.com
Video on YouTube: www.youtube.com/watch?v=7fVfhsOL1Zo&t=233s