I live in Appalachia, USA where salt rising bread (a yeast-free bread) has been a part of life for almost 300 years. I spent decades extensively researching its history, lore, and science. This quest has taken me into the kitchens of salt rising bread bakers and around the world. I started Rising Creek Bakery in 2010 that specializes in salt rising bread. Susan Ray Brown and I wrote the book Salt Rising Bread: Recipes and Heartfelt Stories of a Nearly Lost Appalachian Tradition. 2016. Bardwell and Brown. St. Lynn’s Press, Pittsburgh. Currently, I conduct research on yeast-free breads and teach classes on salt rising bread.

Here I am in Istanbul, Turkey, researching the yeast-free Nohutlu mayali ekmek, which uses chickpeas in the starter.

Here is my CV.

This is in Melbourne, Australia, at the Sudanese restaurant, Khartoum Center Restaurant, owned by Hamadan.