Salt Rising Bread is a hidden treasure of the Appalachian Mountains
-- a newly rediscovered, authentic American "slow food" born from
the culinary ingenuity of early pioneer women. 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, the pages of rare cookbooks, bread museums and pioneer
diaries. Salt Rising Bread is a richly illustrated, recipe-filled
treasure of American culinary lore.
General
Imprint: |
St. Lynn's Press
|
Country of origin: |
United Kingdom |
Release date: |
August 2016 |
Authors: |
Susan Ray Brown
• Genevieve Bardwell
|
Dimensions: |
180 x 180 x 15mm (L x W x T) |
Format: |
Hardcover
|
Pages: |
160 |
ISBN-13: |
978-1-943366-03-3 |
Categories: |
Books
|
LSN: |
1-943366-03-9 |
Barcode: |
9781943366033 |
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