Are you a home baker? Have you ever heard of salt rising bread? Are you looking for a new culinary adventure that you can turn into a family activity? In the universe of breads, salt rising bread stands alone.
There is nothing else remotely like it, in flavor, personality and technique. It was slow food before there was slow food -- a yeast-less bread with a colorful American past going back to early pioneer days in the hills of Appalachia. (It might be the first "mountain-to-table" bread.) Over time, the knowledge was nearly lost, but now a new generation of bakers is rescuing the tradition.
For Salt Rising Bread, expert bakers Susan Brown and Jenny Bardwell set out to rediscover the secrets and the science behind the bread's "wild microbes," unique fermentation and memorable taste. Their search took them from the parlors of Appalachian bread-making elders to the laboratory of a renowned pathologist -- to the pages of rare cookbooks, bread museums and pioneer diaries. Salt Rising Bread is a richly illustrated, recipe-filled treasure of American culinary lore.
|Publisher:||St. Lynn's Press|
|Product dimensions:||7.10(w) x 7.00(h) x 0.60(d)|
About the Author
What People are Saying About This
“I must admit that I have fallen under the spell of salt rising bread. It is the quirkiest of breads but, like an expensive white truffle, the earthy aroma and flavor are intoxicating; the more I eat the more I want.”
Peter Reinhart, baker/author Peter Reinhard’s Artisan Bread Every Day
“I must admit that I have fallen under the spell of salt rising bread. It is the quirkiest of breads but, like an expensive white truffle, the earthy aroma and flavor are intoxicating; the more I eat the more I want.” ~Peter Reinhart, baker, author Peter Reinhard’s Artisan Bread Every Day
“My friend Marion Cunningham first introduced me to salt-rising breadshe had been experimenting with baking it in her kitchen, perhaps for one of her cookbooks. She made me some toast at her house, and it was just unlike anything I’d had beforethe taste was something really different and unique. It was absolutely perfect toastit didn’t need anything on it, not even butter. And it made great sandwiches, too!"
Alice Waters, chef, restaurateur, bestselling author, The Art of Simple Food , 40 Years of Chez Panisse