Pumpernickel bread that came to be known as "Pumpernickel", Westphalian pumpernickel is distinguished by use of coarse rye meal and a very long baking period, which gives the bread its characteristic dark color. Like most traditional all-rye breads, pumpernickel is traditionally made with an acidic sourdough starter, which preserves dough structure by counteracting highly active rye amylases. That method is sometimes augmented or replaced in commercial baking by adding citric acid or lactic acid along with commercial yeast. Traditional German pumpernickel contains no coloring agents, instead relying on the Maillard reaction to produce its characteristic deep brown color, sweet, dark chocolate,
What Is History? and were instead products of their own places and times, which in turn decided what "facts of the past" they determined into "facts of history". British historian Richard J. Evans said "What Is History?" caused a revolution in British historiography in the 1960s. Australian historian Keith Windschuttle, a critic of Carr, said "What Is History?" is one of the most influential books written about historiography, and that very few historians working in the English language since the 1960s had not read it. What Is History? What Is History? is a study that was written by the English historian E. H.