Mode of Program Participation
Academic Scholarship
Participation Type
Paper
Presentation #1 Title
Salt Rising Bread: How an Appalachian Staple Acquired its Name and Related History
Presentation #1 Abstract or Summary
Salt rising bread is a uniquely American bread that originated in the Appalachian region during the 1700’s. Written and oral documentation about salt rising bread, albeit rare, reveals a history originating from Kentucky, West Virginia, Western Pennsylvania, Northern Virginia, and North Carolina. Evidence will be shared to dispute an origin of salt rising bread from European immigrants or the African slave food ways. Several theories about how the name came about will be described: from coddling a ‘starter’ in heated salt, to the use of chemical salts (potash and saleratus) which established a unique alkaline fermentation, enabling the bread to rise. Recorded stories, as told by elderly women who made this bread for over ninety years, reveal 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. The authors have recently published the only book written about salt rising bread (“Salt Rising Bread: Recipes and Heartfelt Stories of a Nearly Lost Appalachian Tradition”). Discussion will also include comparisons with similar indigenous breads from other world regions.
At-A-Glance Bio- Presenter #1
Genevieve Bardwell and Susan Ray Brown have extensively researched salt rising bread’s history, lore and science. Genevieve owns Rising Creek Bakery, specializing in salt rising bread. She graduated from the Culinary Institute of America, then earned a Masters in Plant Pathology. Susan grew up in West Virginia, learning about salt rising bread from her grandmother. The authors keep this tradition alive through the bakery, classes, websites, and their book.
Salt Rising Bread: How an Appalachian Staple Acquired its Name and Related History
Salt rising bread is a uniquely American bread that originated in the Appalachian region during the 1700’s. Written and oral documentation about salt rising bread, albeit rare, reveals a history originating from Kentucky, West Virginia, Western Pennsylvania, Northern Virginia, and North Carolina. Evidence will be shared to dispute an origin of salt rising bread from European immigrants or the African slave food ways. Several theories about how the name came about will be described: from coddling a ‘starter’ in heated salt, to the use of chemical salts (potash and saleratus) which established a unique alkaline fermentation, enabling the bread to rise. Recorded stories, as told by elderly women who made this bread for over ninety years, reveal 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. The authors have recently published the only book written about salt rising bread (“Salt Rising Bread: Recipes and Heartfelt Stories of a Nearly Lost Appalachian Tradition”). Discussion will also include comparisons with similar indigenous breads from other world regions.
