Reviews
"Authors Genevieve Bardwell and Susan Ray Brown posit in their excellent, small-but-jam packed book that salt rising bread has its roots in the hills and hollers of that storied mountain region. The book combines oral history from longtime salt rising bread bakers -- indeed, Bardwell's Rising Creek Bakery in Mount Morris, Pa., specializes in salt rising bread -- with tips for success and recipes for both the bread and dishes prepared with it." ~ Robin Mather, Artisan baker bringing back salt rising bread, "At his home in Woodcliff Lake, award-winning New York Times photographer Fred R. Conrad grapples with the most finicky (and funky) of doughs to create yeastless salt-rising bread...'My father baked salt-rising bread at home. When he made the starter, it smelled like a dirty gym sock. But my recollection is that, when the bread was toasted, having it with butter and strawberry jam was the best possible breakfast.' Now baking the bread himself - thanks to a slender 2016 book called Salt-Rising Bread , by two Pennsylvania women - he has confirmed that impression. 'I'm reliving my childhood,' he says. The loaves, Conrad says, 'look like Wonder Bread. It's very white. But when you toast it, the taste is transformed and becomes even better. The flavor is different, tangy, kind of cheesy.'" ~ Eric Levin, New Jersey Monthly, Authors Genevieve Bardwell and Susan Ray Brown posit in their excellent, small-but-jampacked book that salt rising bread has its roots in the hills and hollers of that storied mountain region. The book combines oral history from longtime salt rising bread bakers -- indeed, Bardwell's Rising Creek Bakery in Mount Morris, Pa., specializes in salt rising bread -- with tips for success and recipes for both the bread and dishes prepared with it.
