Salt Rising Bread Demo

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I first heard of salt rising bread from Dr. Weaver. He gave me the book and I tried making it at home. The first 2 times failed, but the third time when I came down to my kitchen, I could smell the tell tale sign of a salt rising bread starter working- a putrefying stench. I made loaves and baked it off and was absolutley amazed! Most of the foul smell bakes off, but what lingers behind is a blue cheese type complexity that is so delicous I just had to learn more. 


It's name is a misnomer as salt rising bread is actually bread being leavened with bacteria and not yeast or chemical leavening. It's origins lie in the Appalachian Mountains and the pioneer women who didn't have access to yeast. It is truly a delicious cultural foodway of the United States and is endangered of being a lost tradition. I want everyone to know about this bread and because I am so amazed and intrigued by this Appalachian tradition that I am offering a talk/demo for free at Elwood. The author of the book- Jenny Bardwell will come and give a talk about salt rising bread, and I will give people some to taste. All bakers, craftsman, chefs, cooks, and anyone interested in cultural foodways should come to this talk. Jenny will have her book for sale for $15.

Date: August 26, 2019 6:30 PM-8:00 PM

Location: Elwood Restaurant | 1007 Frankford Ave. , Philadelphia

Event website: allevents.in

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1007 Frankford Ave.
Philadelphia

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