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 Art? Aylmer Maude, translator of many of Tolstoy's writings, calls it "probably the most masterly of all Tolstoy's works", citing the difficulty of the subject matter and its clarity. For a comprehensive review of the reception at the time of publication, see Maude 1901"b". Bayley, John (1986 [1966]). ""What is Art?" - excerpt from Tolstoy and the Novel" in Bloom, Harold (ed.). Leo Tolstoy. New York: Chelsea House. p. 141-152. Jahn, Gary R. (1975). "The aesthetic theory of Leo Tolstoy's "What is Art?"". "Journal of Aesthetics and Art Criticism" 34 (1): 59-65. Maude, Aylmer (1901a). “"What is Art?" - An Introduction”,