Jenny Bardwell explains how to salt-rise bread in a virtual talk for the Culinary Historians of New York.
The pandemic gave rise to a passion for sourdough among countless home bakers. But how many of them tackled the possibly more finicky salt-rising technique for bread, an American tradition that dates back to 18th century Appalachia? It’s not too late to learn. A Zoom event organized by the Culinary Historians of New York and led by Jenny Bardwell, a Culinary Institute of America graduate and a scholar of salt-rising, will explore the topic. Ms. Bardwell, who wrote “Salt-Rising Bread: Recipes and Heartfelt Stories of a Nearly Lost Appalachian Tradition” with Susan Ray Brown, will be baking bread in her kitchen in Pennsylvania during the talk. She also plans to discuss salt-rising in other countries, including Greece.
“Salt-Rising Bread in America: A Long, Colorful and Pungent History,” Nov. 9, 6:30 to 8 p.m., free for members, $10 for others, saltrisingbread.eventbrite.com.
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