79, 82, 88, 94, 95, 97, 98, 101, 102, 108, 123, 124, 134 and 135; Genevieve Bardwell – pages 12, 25, 60, 61, 68, 83, 85, 114, 115 and 120 (bottom); Susan Ray Brown – pages xvi, 17, 21, 22, 23, 35, 45, 46, 50, 55, 56, 58, 64, 65, 80, 93, 110, 111, 112, 113, 130; Chloe Wertz – page 119; Christina Gregory – page 120 (top); photo on page 33 provided by Bullock Museum, Texas; photo on page 34 by Dr. Tom L. Lee (https://commons.wikimedia.org/wiki/File:Alulu_Beer_Receipt.jpg); photos on pages 2 and 91 provided by Van de Kamp’s Bakery; photo on page 87 provided by Jack Ward; photos on page 89 and 90 provided by Bill Crum.
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on certified FSC recycled paper using soy-based inks
This title and all of St. Lynn’s Press books may be purchased for educational, business or sales promotional use. For information please write:
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10 9 8 7 6 5 4 3 2 1
SUSAN
To my grandmother, Katheryn Rippetoe Erwin,
whose salt rising bread has nurtured
my body and soul for more than 50 years.
JENNY
To Pearl Haines, whom I learned from
and who made salt raisin’ for over 90 years.
“I am honored to congratulate Bardwell and Brown not only for their outstanding success, but also for their efforts to keep our Appalachian heritage alive and thriving. Rising Creek Bakery and their famous salt rising bread is a favorite within my family and countless others.”
~ Joe Manchin, U.S. Senator, West Virginia
Table of Contents
CHAPTER 1 A Brief History of Salt Rising Bread . . . and Why It Matters
CHAPTER 2 How the Best Toast in the World Got Its Name
CHAPTER 3 How Can Something Smell So Bad But Taste So Good?
CHAPTER 4 The Staff of Life: How Bread Made Its Way into Our Hearts and Hearths
CHAPTER 5 Taming the Wild Microbes: Salt Rising Bread Starters
CHAPTER 6 The Perfect Loaf: 12 Secrets to Success
CHAPTER 7 Almost as Good as Grandma’s: Commercial Bakeries and Salt Rising Bread
CHAPTER 8 In Praise of New Ideas: Gluten-Free Salt Rising Bread
CHAPTER 9 Passing It On: A Living Legacy
