Join us for a hands-on lesson on kneading and a slide show presentation about making raised bread without commercial yeast. All participants will be provided with a sourdough starter from 1890s Cripple Creek, Colorado. Ms. Bardwell will show you tricks for making a crispy crust. Then you will learn how to make the unique salt-rising bread starter, which uses wild bacteria instead of yeast. I will compare and contrast these 2 breads, plus provide tips for success in creating the wonderful cheesy funk flavor in salt-rising bread. Lastly, there will be samples of a gluten-free sourdough starter for anyone interested. Come share your bread stories and walk away with recipes and samples of wild-fermented bread.

Genevieve Bardwell lived in an Appalachian community where salt-rising bread was a part of life for almost 300 years. She spent decades extensively researching its history, lore, and science. This quest has taken her into the kitchens of salt-rising bread bakers and around the world. She started Rising Creek Bakery in 2010 which specializes in salt-rising bread. Currently, she conducts research and classes on wild-fermented bread. She is the co-author of Salt Rising Bread: Recipes and Heartfelt Stories of a Nearly Lost Appalachian Tradition, and a brand new children’s book, The Mystery Bread of the Hollows: A Children’s Story of Appalachian Salt Rising Bread.