Culinary Historians of New York presents:

Tuesday, November 9, 2021, at 6:30 pm

Salt-Rising Bread in America: A Long, Colorful, and Pungent History with Jenny Bardwell

Program Description

Salt-rising bread doesn’t taste salty. Nor is it leavened with salt. Those are just two of the many misconceptions about one of America’s oldest traditional breads. Made by early settlers in the Appalachians and leavened with bacteria, it is virtually unknown to American bread consumers, unlike its popular cousin, sourdough. Jenny Bardwell will describe the 200-year history of salt-rising bread in early America and explain how an unusual, odiferous fermentation process results in a dense, finely crumbed bread with a complex flavor.

Speaking to us from her kitchen with bread under way, Bardwell will explain the unusual fermentation techniques that produce salt-rising bread and discuss related breads from outside North America, including the Greek eftazymo.

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, and where she started Rising Creek Bakery in 2010. A graduate of the Culinary Institute of America, her work on this heritage bread has taken her to bread museums, bakeries, and laboratories in the US, Europe, and the Middle East, as well as into the kitchens of many elderly salt-rising bread bakers. With Susan Ray Brown, she co-authored Salt Rising Bread: Recipes and Heartfelt Stories of a Nearly Lost Appalachian Tradition