
Photo by Cynthia Hochswender
I used to think of white flour as the food equivalent of printer paper: White and bland and not very nutritious.
Two things have given me increased respect for the powdery white stuff.
One is that when bears break into our kitchens, they seem to always end up with white flour on their noses. To me that’s as if a burglar broke into your house and went straight for the white printer paper. It’s perplexing and intriguing and makes me wonder, “Hmmm, what is there about white printer paper that I don’t understand?”
The other is that, like all the rest of you, I started making sourdough starter and bread at the beginning of the COVID-19 pandemic. That wasn’t especially good timing, since of course both bread and starter require flour, and flour was in short supply until about two weeks ago.
Anyway, through a number of stealthy and clever maneuvers I have put together a large supply of King Arthur all-purpose flour, King Arthur bread flour, Maine Grains whole wheat flour and (as of last week) rye flour.
Creating new life
When you bake pastry, flour is just a means to an end: You need flour if you want to have cakes, cookies and pie crust.
When you make sourdough starter and you bake bread, you realize that flour is alive. Or rather (forgive me, I’m not a scientist): Flour used to be alive when it was wheat. It is no longer alive once it’s been milled into flour.
But something magical (Frankenstein’s monster?) occurs when you mix flour with water. The two of them combined entice bacteria to join them from the air and the result is a living, breathing substance called sourdough starter.
It’s important to note that good sourdough starter eats healthy bacteria that’s already in the air in your house (or your favorite bakery). There can also be bad bacteria on your flour, because wheat isn’t heavily cleansed before it is milled. That means it could be tainted with, for example, E. Coli from an animal relieving itself on a wheat stalk. For that reason, unless you’re a bear, you should not eat raw flour.
Wheat flour can, of course, also make anyone sick who is gluten intolerant. There are many other types of alternative flours. There isn’t room enough here to go into detail about all of them. But one thing I do feel confident about, even though I’m not a scientist, is that if you’re only vaguely gluten intolerant, your body will cope better with fresh bread, made either in a bakery or at home, rather than factory-made bread: The slower your flour transitions into bread, the easier it is for your body to absorb the gluten.
So many kinds of flour …
We are going to focus for the purposes of this article on the flours that lend themselves most easily to the creation of sourdough starter and, then, bread.
Last spring, I read multiple articles about people deciding to learn to bake bread during the COVID-19 quarantine. This led almost immediately to a shortage of flour, and also to a shortage of yeast for baking.
That kind of yeast comes in little cubes or packets. It’s a very easy, reliable method for making dough rise. It has been used for centuries all around the world and is especially useful for professional bakers, who need to wake up in the morning and make a set number of loaves that need to be more or less identical.
If you don’t have packaged yeast and if you are OK with your bread production being a little unpredictable, you can make sourdough starter and use it instead of yeast.
The process is very simple: You mix together water and flour and leave them out on the counter and, after a few days, you have starter and all you have to do is feed it daily with more flour and water. When you’re ready, you use it as the base for your bread dough.
It sounded simple, so I decided to try it myself. I figured then I could explain the technique to readers who were not able to find yeast but wanted to make bread.
That was back in about March. It’s now September and while I have managed to make excellent starter and, from it, really good bread, I have learned only one thing about making sourdough starter (and bread): It’s infinitely complicated and there are infinite ways to do it. Or rather, it’s incredibly simple and will work like a charm up until the minute that it stops working, and then you have to figure out another method.
Raising sourdough starter is like raising a child. Many people even animate their starter by giving it a name, or by taking it on vacation or sending it away to sourdough starter summer camp (not kidding).
It’s not necessary to get that wrapped up in your sourdough; and if you find it starting to take over your life, you can tuck it in the refrigerator. Once you do that, it’s like a houseplant and only needs to be fed and watered once a week.
I’m going to send you to the internet to get the instructions on how to make your starter. Again, they’re not complicated but every day is slightly different during the first week, and it would take up too much space here to explain it. I like the technique at Clever Carrot’s website (www.theclevercarrot.com “Beginner sourdough starter”). But there are lots of good methods out there. You can never go wrong with seeking guidance from the King Arthur Flour website, for example.
Helpful tips: What to buy
So I won’t tell you how to make starter from scratch — but I will tell you which supplies I’ve found to be useful.
Everyone who makes sourdough starter has their own things they like and methods they prefer.
But universally, one product that will make your bread-baking life easier is a small food scale. Scales are pretty similar, they all cost about $15 and they all do roughly the same thing. I bought one by Escali recently and it’s a cut above the other brands, in my experience.
Once you begin making starter, you’ll need to store it someplace. I have found that the Ball and Mason jars are too hard to clean; once the sourdough drips on your jar dry and get hard, they turn almost to stone. The Ball and Mason versions have a lot of pattern in their glass and once the sourdough gets into those nooks and crannies you almost need dynamite to get rid of it (or of course a long soak in warm water followed by a cleansing in the dishwasher).
I prefer the Weck jars, which are easy to clean and look nice in the kitchen (Weck 742 Mold Jar, .5 Liter; set of six: $40).
Which flours and why
Most important is your choice of flour and water.
I apologize to the planet and to all of us who are worried about its future but you really need to use a good quality bottled water for this; most tap water has bleach or other chemicals in it.
You also want a flour that doesn’t have bleach in it. Organic flours work well but aren’t essential, in my opinion.
I started out using King Arthur all-purpose flour, which worked great until it stopped working (bakers, by the way, prefer King Arthur because it has more protein than most of the other store brands and protein is very important to your bread and your starter).
My starter pooped out after a few weeks of just eating the all-purpose flour. I did some experiments and eventually found a very good organic whole wheat flour from Maine Grains. I shared some with my friend Anne, who reported that it made her starter go “berserk.”
That eventually pooped out too. Next I used a mix of 50% Maine Grains whole wheat and 50% King Arthur bread flour (which has even more protein than the all-purpose flour). I’m mixing it because I only have about 20 pounds of the Maine Grains, in my freezer, and I’m trying to make it last.
However, over the weekend I fed my starter some rye flour from Arrowhead Mills that I found at the Sharon Farm Market in the shopping plaza. The starter got very excited about the change in diet and got very big and bubbly on the first day, but then it calmed down on the second day.
The proof is in the bread, however, and the loaf I baked with that rye flour starter is especially delicious (photo above).
The bread I’ve been making with the whole wheat/bread flour starter has a definite sour tang to it, even though the dough itself is a mix of King Arthur all-purpose and bread flours.
The bread made with the rye starter just tastes deliciously like homemade bread. No tang.
I prefer it, honestly, to the bread made with the whole wheat-based starter. No doubt this will change over time —because the one constant in bread baking seems to be that nothing is constant.
Jan. 27 marked the 80th anniversary of the liberation of Auschwitz-Birkenau. I traveled to Poland as part of a delegation for the commemoration and spent a few days before the event with my father and sister learning, remembering and gathering information.
My dad’s parents, Miriam and Yehuda, of blessed memory, were deported to Auschwitz -Birkenau from the Lódz Ghetto. They both had families that perished and met each other after the camp was liberated.
The gate at Auschwitz. Natalia Zukerman
I put my feet in the train tracks where they would have arrived, ran my hands across the walls of the horrible gas chambers, the broken wood of the crowded bunks, gathered dirt in my shoes where they would have walked, and made sure to touch the trunks of the trees along the path—innocent witnesses.
My father’s parents survived. How did they do it? Miriam was quickly sent to a work camp on the Czech border, and Yehuda played violin in the Auschwitz orchestra (aka the Death Orchestra). Music saved him. A million miracles saved them both.
Many members of our extended family did not survive.
Suitcases taken from prisoners at Auschwitz.Natalia Zukerman
Cuikerman was the original Polish spelling of our name. We poured over page after page of our name in the Book of Names. I can’t explain it, but as I read the names—aloud and quietly—I felt some of their spirits finally release.
Innocent witnesses.
I never wanted to come to Auschwitz-Birkenau. I grew up in the shadow of the Holocaust. It was part of our dark story. From the time I was very little, I saw all the images, watched the movies, read the books. I’ve had nightmares my whole life. I remember the tattoo on my grandmother’s forearm. This was enough.
But until you stand in the field the size of a city and look out at the expanse of crematoria, gas chambers, bunkers, the enormity and scale is just a story, words on a page. Now I have metabolized it in a different way. Now it is part of my DNA on a deeper level. Now I am changed.
A crematorium at Auschwitz.Natalia Zukerman
On Holocaust Remembrance Day, world leaders from fifty countries—including King Charles, Volodymyr Zelenskyy, Emmanuel Macron, Justin Trudeau and so many more— gathered with survivors and their families, musicians, friends and patrons of the organization in an enormous tent at the entrance to Birkenau. A freight train stood in front of the main gate. The car, from Germany, honors the 420,000 Hungarian Jews deported in 1944. Its conservation was funded by Frank Lowy, whose father, Hugo, was killed in the camp.
It radiated with horror in almost theatrical lighting, its now silenced whistle audible in the memories of all who gathered.
I listened to survivor after survivor speak. I watched as each world leader lit candles in remembrance. I said Kaddish (the Jewish prayer for the dead) with the several thousand people present.
But I only heard one person, 99-year-old Polish-born Swedish-Jewish doctor Leon Weintraub, utter any words that made sense to me, to my very fragile and shaken heart. He became a doctor after the war and told the group gathered the one absolute truth: there is only one race—the human race. He talked about the fact that under the skin, we are the same, words that were beyond powerful. In the very place where the most evil “experiments” were conducted to prove the supremacy of the Aryan race, this man stood there in all his beautiful bravery and told the truth. He was able, for a moment, to remove a hierarchy of care and replace it with an expansive, human appeal. He brought the memory of all the people killed, not just the Jews when he said, “be sensitive to all manifestations of intolerance and dislike of those who differ in terms of skin color, religion or sexual orientation.” He widened the conversation, lest we also forget the Romani, queer, disabled, dissidents and more that were also victims of the Nazis. Lest we forget the lesson of Gandhi when he said, “intolerance itself is a form of violence.”
Weintraub ended by saying, “allowing the memory of millions of innocent victims to fade would be equivalent to robbing them of their lives a second time.”
Shoes taken from prisoners.Natalia Zukerman
There are multiple genocides on planet earth right now. There are humans in actual concentration camps as I write this. There are whole populations being murdered.
After this experience, more than ever, I vow to speak the truth as loudly and as often as I can.
Speaking up, questioning and protesting is not only not antisemitism, it defines the core principles of what it means to be Jewish.
A beautiful Jewish human named Albert Einstein said, “Our task must be to free ourselves by widening our circle of compassion to embrace all living creatures and the whole of nature and its beauty.”
This must and will be my task. Nothing else makes any sense.
Prisoners slept four to a bunk at Birkenau.Natalia Zukerman
Dina La Fonte
The “sober curious” movement has gained momentum in recent years, encouraging individuals to explore life without alcohol—whether for health reasons, personal growth, or simple curiosity. Dina La Fonte, a certified recovery coach, is the Senior Business Affairs Associate at Mountainside, an alcohol and drug addiction treatment center with a holistic approach to wellness that has several locations, including the one in Canaan, Connecticut. With nearly five years of sobriety, La Fonte blends professional expertise with lived experience, making her a powerful advocate for recovery.
Like many, La Fonte’s path to recovery was not just about removing alcohol; it was about rediscovering herself. “Once you get sober from a substance, whether it’s alcohol, drugs, gambling or what have you, emotional aspects of change come into place,” she explained. “It’s not a hard stop; it’s a continued process of integration and struggle.” Her own journey has led her to a career in recovery coaching, allowing her to help others find their own path.
“What I love about my work at Mountainside is that it allows me to be who I am without forcing me into a mold,” she said. “In recovery, we identify our authentic voice, establish boundaries, and clarify what we truly want.”
La Fonte explained that the rise of the “sober curious” movement may reflect a cultural shift in how we approach alcohol and self-care. La Fonte attributes this change to open conversations that break down stigma. “Even five or six years ago, admitting you had a problem came with embarrassment,” she said. “Now, the more we discuss it, the more people realize they’re not alone.” This newfound openness has perhaps made it easier for some individuals to explore sobriety and even do so without the pressure of a lifelong commitment.
Beyond emotional well-being, La Fonte also noted the physical benefits of sobriety. “It wasn’t immediate, but after a year, I noticed my skin clearing up, my energy improving, and my confidence growing,” she recalled. “Casual drinking dehydrates the skin, affects sleep, and contributes to inflammation. When people realize how much better they feel without alcohol, they want to hold onto that.”
In her role at Mountainside, La Fonte has expanded beyond coaching to influence organization-wide initiatives. “I still work directly with clients, but now I also help evolve how we support them,” she said. “Mountainside takes a holistic approach—integrating yoga, grief therapy, sound baths, and more. It’s not about pushing people through a system; it’s about meeting them where they are.”
La Fonte uses her social media platform as a “micro-influencer” to promote sober living and wellness. “I focus on positivity in sobriety—whether it’s skincare, self-care, or mental health. I test vegan and cruelty-free products, but I only promote what aligns with my values.”
For those exploring sobriety, La Fonte’s message is simple: “I’m not here to judge. I’m here to help.” She encourages open conversations and meeting people where they are. “If you’re curious about sobriety, let’s talk. I don’t need to know you to be proud of you. I don’t need to know you to love you. I already love you.Just reaching out is a huge step.”
With voices like La Fonte’s leading the conversation, perhaps the sober curious movement is more than a trend—it’s a cultural shift redefining what it means to live fully and authentically.
To contact Dina La Fonte, email her at dina.lafonte@mountainside.com, explore the Mountainside website at mountainside.com, or follow La Fonte on Instagram @dinalafonte
James Shay signed copies of his book “Mohawk Mountain Skl Area: The Birth of Snowmaking” after a talk at Hotchkiss Library of Sharon Feb. 2.
The Hotchkiss Library of Sharon hosted local author James Shay Feb. 2 for a talk on his new book “Mohawk Mountain Ski Area: The Birth of Snowmaking.”
The book follows the life of Mohawk founder Walt Schoenknecht and his important contributions to the sport of skiing.
The evening presentation was delivered to an engaged audience of skiing fans in the library’s main room. Shay began his talk with a few photographs of views from the top of Mohawk Mountain, showing distant mountain ranges, uniquely eroded rock faces and structures that still stand from the times of the revolutionary war.
Shay showed pamphlets, posters and original hand drawn maps and designs from when Mohawk first opened in 1947.
Shay spoke about the life of Walt Shoenknecht, the main subject of his book. Shoenknecht founded the Mohawk ski trails in 1947, leasing the land in 1946 and spending $45,000 on the construction of the ski area.
In Mohawk’s second season, Mohawk did not get any snow and resorted to ordering several tons of ice blocks, crushing them and spreading them on the slopes. This process was time consuming, costly and overall a worse experience than real snow. From this season, Shoenknecht got the idea to look into snowmaking.Shoenknecht enlisted the help of the TEY Manufacturing company, run by Wayne Pierce, Dave Richey and Art Hunt. The three engineers used the research of Ray Ringer to build the first snow making machines. These machines were brought to Mohawk and are the first documented case of a trial run of the snow making machine.
TEY ended up filing the first patent for these devices, and snow machines were installed on the mountain. The machines continued to develop and evolve up through the 1980’s and today there are one hundred modern snow machines on the slopes of Mohawk.
Shoenknecht was inducted into the skiing hall of fame in 1979 for his many contributions to the sport introduced in his ski areas on Mohawk and Mount Snow in Vermont. Today, Shoenkneckt’s daughter Carol Lugar remains the president of Mohawk as one of the few remaining family-owned ski areas in the United States.