Participation Type
Paper
Presentation #1 Title
Salt rising bread: Keeping the tradition alive
Presentation #1 Abstract or Summary
Salt rising bread is a naturally fermented bread that originated in the Appalachian region during the 1700’s. Oral and written documentation of salt rising bread reveals a history originating from Kentucky, West Virginia, Western Pennsylvania, Northern Virginia, and North Carolina. The natural fermentation in this bread utilizes wild bacteria instead of yeast, yielding a delicious cheese-like flavor and delicate crumb. Significant aspects about salt rising bread will be presented to highlight how pioneer women’s perseverance and ingenuity resulted in this unique culinary heritage. Theories will be discussed about how the bread got its name, and how the skill in making it was shared among family, neighbors, and eventually out west through the migration of pioneers. We will discuss how two state-funded folklore apprenticeships (Pennsylvania and West Virginia) are preserving the knowledge of how to make this bread as well as the cultural underpinnings behind this tradition. With the current national trend in Appalachian foods, we will share ideas of economic development that capitalize on this spotlight. Training professional bakers of salt rising bread is an economic win for the bakers as well as the Appalachian communities where local people want salt rising bread, but cannot find it. Discussion will also include comparisons with similar indigenous breads from other world regions.
At-A-Glance Bio- Presenter #1
Genevieve graduated from the Culinary Institute of America, then earned a Masters in Plant Pathology. She is a master teacher for salt rising bread for two state-funded folklore apprenticeships in Pennsylvania and West Virginia. Genevieve keeps this tradition alive through the bakery, classes, websites, and her book she co-authored with Susan Ray Brown (Salt Rising Bread: Recipes and Heartfelt Stories of a Nearly Lost Appalachian Tradition).
Amy Dawson is a sixth generation Lost Creek area native. She grew up in Lost Creek, WV, on a small-scale beef cattle farm. Every summer of her childhood was spent gardening, fixing fence, chasing cattle, playing outside, stringing beans, cooking, and reading. After a brief diversion to college and law school, she has found herself back home to try her hand at the family business of farming.
Antonio Archer has completed a Food Serves diploma from Admiral Peary Area Vo-Tech, Ebensburg, PA and PA Skills Certificate in Food Production Management & Services. He has worked at Rising Creek Bakery since January 2017 producing 80 loaves of salt rising bread daily. He has received the PA Folklore Apprenticeship grant for 2017-2018 to learn about salt rising bread and pass on this knowledge.
Conference Subthemes
Economic Development
Salt rising bread: Keeping the tradition alive
Salt rising bread is a naturally fermented bread that originated in the Appalachian region during the 1700’s. Oral and written documentation of salt rising bread reveals a history originating from Kentucky, West Virginia, Western Pennsylvania, Northern Virginia, and North Carolina. The natural fermentation in this bread utilizes wild bacteria instead of yeast, yielding a delicious cheese-like flavor and delicate crumb. Significant aspects about salt rising bread will be presented to highlight how pioneer women’s perseverance and ingenuity resulted in this unique culinary heritage. Theories will be discussed about how the bread got its name, and how the skill in making it was shared among family, neighbors, and eventually out west through the migration of pioneers. We will discuss how two state-funded folklore apprenticeships (Pennsylvania and West Virginia) are preserving the knowledge of how to make this bread as well as the cultural underpinnings behind this tradition. With the current national trend in Appalachian foods, we will share ideas of economic development that capitalize on this spotlight. Training professional bakers of salt rising bread is an economic win for the bakers as well as the Appalachian communities where local people want salt rising bread, but cannot find it. Discussion will also include comparisons with similar indigenous breads from other world regions.
