Salt Rising Bread. Genevieve Bardwell. Читать онлайн. Newlib. NEWLIB.NET

Автор: Genevieve Bardwell
Издательство: Ingram
Серия:
Жанр произведения: Кулинария
Год издания: 0
isbn: 9781943366217
Скачать книгу
href="#litres_trial_promo">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.

      Printed in Canada

      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:

      Special Markets Department . St. Lynn’s Press . POB 18680 . Pittsburgh, PA 15236

      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

       To Our Readers

       Introduction

       Glossary

       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

       Closing Thoughts

       Timeline: milestones and small moments in salt rising bread’s history

       “I Love This Bread . . .” more fond memories and appreciations

       Bibliography/References

       Index

       Acknowledgments

       About Genevieve Bardwell

       About Susan Ray Brown

image