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? that historians deem unimportant, and "historical facts", information that the historians have decided is important. Carr contended that historians arbitrarily determine which of the "facts of the past" to turn into "historical facts" according to their own biases and agendas. For this reason, Carr argued that Leopold von Ranke's famous dictum "wie es eigentlich gewesen" (show what actually happened) was wrong because it presumed that the "facts" influenced what the historian wrote, rather than the historian choosing what "facts of the past" he or she intended to turn into "historical facts". At the same time, Carr argued that the study