
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.
NORTH CANAAN — The new federally qualified health center in North Canaan has treated more than 1,000 patients since opening its doors last summer to strong demand in the Northwest Corner. However, operators of that facility, and others like it in Connecticut, said they are facing a “serious financial crisis” because Medicaid reimbursements have failed for decades to cover the actual costs of providing essential services.
In response to the longstanding problem, the not-for-profit Community Health Center Association of Connecticut has filed a Declaratory Ruling Request with the state Department of Social Services regarding that agency’s legal obligations for setting and revising Medicaid reimbursement rates for the state’s federally qualified health centers, also referred to as FQHC’s.
The legal action follows more than 18 months of administrative rate requests and unsuccessful negotiations with DSS, according to a statement issued by the association on March 11, which noted:
“After great effort made by the FQHC’s to work with DSS and reach resolution, the offer made by DSS offers inadequate rate adjustments, failing to address the FQHCs’ financial concerns, and requires them to surrender their due process rights under the law.”
Joanne Borduas, who chairs the association’s board of directors, said DSS’s offer was for “less than reasonable costs and came with unacceptable policy stipulations that we would be made to agree to in order to get the grossly inadequate proposed rate rebasing, which would be paid over a four-year schedule.”
“Our request to DSS was clear,” said Borduas, who also serves as CEO of Community Health and Wellness Center of Greater Torrington which also has centers in North Canaan and Winsted.
“We want DSS to follow the Federal law and compensate us accordingly so we can continue to care for our most vulnerable populations, and we need that to happen now because our 440,000 patients, 264,000 of whom are enrolled in Medicaid across our FQHC network, need us.”
Borduas noted that the decision to move forward comes after years of CHC/ACT and health centers making “good faith efforts” to get this important process changed to comply with federal law.
She said the financial strain on the state’s health centers has reached a point where vital services are at severe risk, including those under the umbrella of Community Health and Wellness Center.
“As of now we continue to operate without additional cuts or layoffs, however, it is difficult to fill vacant positions. It is difficult to recruit in this environment. We need to stay competitive with workforce wages in order to recruit providers, and that is difficult to do.”
She added that “We cannot provide raises for our staff who are extremely valuable, care about our mission and the people we serve and who work hard every day, and we cannot think of expanding services to meet community needs because there is an associated cost.”
In response to Declaratory Ruling Request filed with the state Department of Social services, that agency’s spokesperson, Christine Stuart reported on March 13 that the department acknowledges receipt of the request and “shall be analyzing and responding in due course and in compliance with statutes pertaining to petitions of state agencies for a declaratory ruling.”
In 2024, the Department of Social Services issued a “final report” into the state’s Medicaid program which found the state’s operating methods to be “cost-effective and high-performing, while identifying some areas where further improvements can be made.”
The analysis, which was conducted by Accenture and Manatt at the request of the state, evaluated the current program’s cost efficiency, quality and access, “while also exploring whether other models of operations could be an improvement over the current system, which operates through an administrative services organization model.”
The report found that Connecticut’s program “stands out as a model of cost-efficiency, with per capita spending 14% lower than the average of most northeastern states, and administrative costs significantly lower than managed care states (3.8% vs. 9.4%).”
The DSS “final report” further noted: “It also shows that the state is meeting national benchmarks to provide reliable service delivery while maintaining fiscal responsibility and is performing above the median on approximately 70% of national adult and child quality measures,” and suggests other states “could benefit from reviewing Connecticut’s program as a blueprint to achieve similar results.”
The Community Health Center Association of Connecticut is not convinced.
It maintains that as the state’s health centers begin to “suspend vital services, freeze hiring and deplete their cash reserves,” they have been left with no choice other than to pursue legal remedies. “They are not seeking special treatment, but simply asking DSS to follow the law as written.”
Speaking to her experience as CEO of Community Health and Wellness Center of Greater Torrington, Borduas explained that adjusted rates for medical and mental health were received by the state Department of Social Services for adding the North Canaan Health Center.
“Medical rates per our 2024 cost per Medicaid patient leaves a $122.48 gap between reimbursement and cost per patient. This difference,” she noted, “is what we lose for every patient enrolled in Medicaid that we care for.”
Behavior health is better compensated, said Borduas, but dental, which was offered at Community Health and Wellness Center’s Torrington and Winsted locations, is compensated $137.15 below 2024 costs and as a result, “CHWC has had to unfortunately suspend our dental services having incurred $350,000 in losses for restorative care in 2024.”
That included services like dentures, bridges, crowns and root canals, and an analysis of full services is in process and will likely yield greater losses, said Borduas. “The low Medicaid reimbursement that applies to 60% of our patients, the large gaps in payments are simply not sustainable.”
Connecticut’s federally qualified health centers provide critical medical, dental and behavioral healthcare to more than 440,000 of the state’s neediest and most marginalized residents.
On average, 60% of patients at the statewide centers have Medicaid coverage, where their care cannot be denied, according to the association.
“The FQHC’s need a rate-setting process that makes sense and follows the law, to ensure that all Connecticut residents, regardless of their income or background, can continue to access the care they need,” added Borduas.
Shawn K. Frick, CEO of the Community Health Care Association of Connecticut, noted that “The Connecticut legislature has been consistently supportive of our work, but our attempts to address this issue through the legislative process have been consistently opposed by the administration.”
LJMN Media, publisher of The Lakeville Journal (first published in 1897) and The Millerton News (first published in 1932), is a 501(c)(3) nonprofit news organization.
We seek to help readers make more informed decisions through comprehensive news coverage of communities in Northwest Connecticut and Eastern Dutchess County in New York.
We currently have the following positions open.
The Lakeville Journal and The Millerton News seek an Audience Development Editor to expand and engage our readership across digital platforms. In this role, you will select stories for wider distribution, craft and write engaging promotions, and leverage social media and other digital channels to help inform and educate our communities and broaden our reach.
Working closely with editorial and business teams, you will analyze audience data to refine strategy, identify and execute new growth opportunities, and continually enhance best practices for attracting and retaining readers. If you thrive in a collaborative, fast-paced environment and have a strong interest in connecting communities through local journalism, please email your resume and cover letter to James Clark, publisher@lakevillejournal.com.
The Millerton News is seeking a news reporter to cover Harlem Valley towns, including Millerton/North East, Amenia, Millbrook/Washington and Pine Plains and school districts.
Are you interested in your local news scene? Here is a chance to report on community news, business news, the environment, government, police and all the issues that affect the lives of Millerton News readers.
Writing skills and basic knowledge of how New York government functions are a must.
Email Resume and Writing Samples to James Clark, publisher@lakevillejournal.com.
LJMN Media is an equal opportunity employer.
North Canaan Town Hall
NORTH CANAAN — “If you’re not coming to work, why would you get paid?”
Selectman Craig Whiting asked his fellow selectmen this pointed question during a special meeting of the Board on March 12 discussing Town Clerk Jean Jacquier, who has been absent from work for more than a month. She was not present at the meeting.
“There’s been no reasoning, no explanation, no anything as to why you’re not here,” said Whiting.
Jacquier has worked in Town Hall since 1993 and was first elected town clerk in 2017. Conflict arose in 2023 when several complaints of misconduct were lodged against Jacquier.
First Selectman Brian Ohler filed the complaints to the Attorney General’s office, which included, among others, improper security of the vault, posting candidate campaign material in Town Hall and untimely stamping documents. The subsequent investigation found misconduct on the part of Jacquier in each of these three areas but took no punitive action.
Jacquier filed suit against the Town of North Canaan to recoup $15,000 in legal fees accrued during the investigation. The town motioned to strike the case, which was granted by Hon. Walter Menjivar at Torrington Superior Court on Jan. 28, 2025.
Ohler said Jacquier stopped coming to work after that ruling and has not been in contact since Feb. 4. During her absence, she continued to receive pay checks.
Assistant Town Clerk Marilisa Camardi had been filling in part time but was away the first week of March. To keep the office open, Executive Assistant Paul Mattingly was appointed assistant town clerk by the Board of Selectmen at its March 3 meeting. The two will work together until the next election or until Jacquier returns.
“It’s an essential function of the town to have that office open,” said Whiting.
Last week, Jacquier told The Lakeville Journal her recent absence is due to harassment and antagonism in Town Hall, which is taking a toll on her health.
Jacquier’s attorney, Jeffrey Mirman, communicated with the selectmen to request the meeting regarding her salary be open to the public as opposed to executive session. The selectmen complied.
Selectman Jesse Bunce said he has been in contact with Jacquier and he presented a letter from her to his fellow selectmen during the March 12 meeting. Ohler stated he could not verify the source of the letter, but he would forward it to the town attorney. The letter was not read into the record.
Ohler made a motion to suspend Jacquier’s salary until she returns to work. Whiting seconded. The motion passed 2-0 with Bunce abstaining.
“Every picture begins with just a collection of good shapes,” said painter and illustrator Dan Howe, standing amid his paintings and drawings at the Kearcher-Monsell Gallery at Housatonic Valley Regional High School. The exhibit, which opened on Friday, March 7, and runs through April 10, spans decades and influences, from magazine illustration to portrait commissions to imagined worlds pulled from childhood nostalgia. The works — some luminous and grand, others intimate and quiet — show an artist whose technique is steeped in history, but whose sensibility is wholly his own.
Born in Madison, Wisconsin, and trained at the American Academy of Art in Chicago, Howe’s artistic foundation was built on rigorous, old-school principles. “Back then, art school was like boot camp,” he recalled. “You took figure drawing five days a week, three hours a day. They tried to weed people out, but it was good training.” That discipline led him to study under Tom Lovell, a renowned illustrator from the golden age of magazine art. “Lovell always said, ‘No amount of detail can save a picture that’s commonplace in design.’”
Training led to work. Early on, while still a graduate assistant at Syracuse University, Howe began painting portraits — chancellors, deans, and, later, an endless roster of chairmen and medical executives. It paid well, but Howe found that the job of a portraitist, even a highly skilled one, is ultimately limited. “They’re just the same thing, you know, just a guy in a suit. Later, maybe it was a girl in a suit,” said Howe.
Between commissions, he painted for himself. This show is a gathering of those moments — studies of his wife and daughters, mythic scenes painted for libraries, and Star Wars covers from his time living near Dark Horse Comics in Oregon.A large painting, originally commissioned for a library, shows a girl in an attic opening a trunk, imagination spilling into the room. The library remodeled and sent the painting back. Now it anchors a wall in the show.
Dan Howe’s work reflects the Brandywine School’s devotion to craftsmanship, narrative depth, and a luminous, almost nostalgic realism. Like Howard Pyle and N.C. Wyeth before him, Howe builds scenes using light and composition to evoke mood and meaning. His meticulous brushwork and layering techniques nod to the tradition of classical illustration, yet his work diverges in its contemporary stillness. Of Norman Rockwell, Howe said, “He’s of my era, and our styles are similar. Of course Rockwell is Rockwell. I’ve got a little more painterly, Sargent-esque stuff running through mine.” The influence is there, not as mimicry, but as a quiet echo, refined through his own aesthetic language. “I’m an anachronism,” he said, without regret. His influences form a lineage of illustrators whose work once filled the pages of The Saturday Evening Post and Collier’s. They understood, as Howe does, that a painting must be more than accurate.“Mood is everything,” said Howe, drawing a comparison between two paintings in the show — a couple by a fire — to an old Star Wars concept painting. “Same color scheme. Different world. Mood is everything.”
Teaching remains a passion for Howe. When he and his family moved to the east coast from Chicago, Howe taught a series at the Norman Rockwell Museum called “Painting Like Rockwell,” something he hopes to revive. “I like beginners,” he said. “They don’t have bad habits yet.”
Howe also runs a summer figure drawing workshop at HVRHS with an old-school approach. “You’ve just walked into a time machine — this is art school, 1965. Three hours of drawing in the morning, three in the afternoon. No cell phones.” His methods may be antiquated but the results are living proof that some things are worth preserving. “Maybe this stuff is so old it’s new again,” he mused.
As he hung his pieces for this show, Howe said teachers stopped by, connecting his images to their own memories. “That’s a success,” he said. “If a picture makes someone feel something, then it’s done its job.”