Carnegie Hall invites community members to experience one of Appalachia’s most storied culinary traditions in Baking Salt Rising Bread: An Appalachian Tradition, a hands on workshop led by master baker Genevieve Bardwell on Friday, Apr. 10, from 9 to 11:30 a.m. This beloved returning class offers participants a rare opportunity to learn the historic three step process of making salt rising bread – an iconic, yeast less bread whose roots stretch back more than 200 years in the hills and hollers of Appalachia.
Bardwell, co-author of Salt Rising Bread: Recipes and Heartfelt Stories of a Nearly Lost Appalachian Tradition, has spent years researching the science, folklore, and cultural history behind this distinctive bread. Her work has taken her from the kitchens of elder Appalachian bakers to bread museums, laboratories, and rare cookbooks as she and co author Susan Ray Brown traced the origins and microbial mysteries of this heritage food. Bardwell is recognized as one of the nation’s leading experts on salt rising bread and has dedicated her career to preserving and teaching this nearly lost tradition.
In this immersive workshop, Bardwell will guide participants through the traditional three stage method used by Appalachian women for generations, demonstrating how natural leavening techniques were once used to raise biscuits, gingerbread, and salt rising bread long before commercial yeast was available. The class includes hands on instruction in both salt rising bread and sourdough, and attendees will leave with warm volumes of salt rising bread along with an authentic sourdough starter to continue baking at home.
The class is open to ages 14 and older and limited to 12 participants to ensure personalized instruction. Registration is $65 for members and $75 for nonmembers, with automatic scholarships available – students pay only $25. Early registration is strongly encouraged, as this class traditionally sells out quickly.
To register or for more information visit www.carnegiehallwv.org or call 304-645-7917.
Immediately following the morning workshop, instructor Genevieve Bardwell will lead a lively, research rich presentation on Friday, Apr. 10 at 11:30 a.m. Registration is required, and space is limited to 50 attendees.
Genevieve Bardwell lives and works in Mt. Morris, Pennsylvania, a community where salt rising bread has been part of daily life for nearly 200 years. A graduate of the Culinary Institute of America with additional training in plant pathology, Bardwell founded Rising Creek Bakery, which became nationally known for specializing in salt rising bread and shipping hundreds of loaves across the United States each week. She continues to teach, research, and advocate for the preservation of this heritage food.
This free lecture offers a rare opportunity to learn directly from an expert whose passion and scholarship has helped revive interest in a nearly forgotten tradition. Attendees will gain insight into the bread’s history, the science behind its unique fermentation process, and the cultural stories that have kept it alive for generations.
The lecture is free, but registration is required. Early sign up is encouraged due to limited seating.
