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Genevieve Bardwell and Susan Ray Brown live and work in the Appalachian communities where salt rising bread has been a part of life for nearly 300 years. To more deeply understand this beloved heritage bread, the authors have spent over 20 years extensively researching its history, lore and science. Their quest has taken them to archives, scientific labs, bakeries and bread museums across the United States and Europe – and into the kitchens and living rooms of hundreds of expert salt rising bread bakers. Genevieve owns and operates Rising Creek Bakery, which specializes in salt rising bread and ships hundreds of loaves weekly throughout the U.S. She graduated from the Culinary Institute of America in Hyde Park, New York, then earned a Masters in Plant Pathology. Susan grew up in southern West Virginia. She learned to make salt rising bread from her grandmother, whose own mother and grandmother had passed on this time-honored family tradition. Together, the authors keep this nearly lost tradition alive through the bakery, classes, Susan's Salt Rising Bread Project website, and this book. |
