NBC News spoke to Professor
Jennifer Silva, sociology, for part
of its Class in America series. Silva
said many young working class
Americans feel betrayed by the
institutions that should help them
get ahead. “Work is not something
that you can count on into the
future, and for young people that
means it’s not something to base
a sense of self on,” Silva said.
GUIDED BY ELECTRODES
U.K. magazine New Scientist
asked Professor Evan Peck,
computer science, about a German
university study in which a professor
used electrodes attached to his
students’ legs to “steer” the
students as they walked. Peck,
who researches human-computer
interaction, said the shocking
approach could help unfetter
our attention from smartphone
WHAT’S YOUR HEADLINE?
USA Today College visited the
Bucknell University 2015 D. C.
Career Fair to ask students
preparing to enter the workforce
“What will your headline be?”
Students approaching graduation
shared ambitions for publishing
novels and becoming famous
authors, building on the diversity
of the companies they work
for and making a difference in
GAS IN THE TANK
Professor Thomas Kinnaman,
economics, told NPR that last
winter’s drop in gas prices has
particularly benefitted countryside drivers. The Department of
Energy predicted the average
American household will save
$750 in fuel costs in 2015, but
Kinnaman noted that the average
Lewisburg resident drives twice the
miles as the average suburbanite,
and could save more.
Bucknell in the News (Subscribe at bucknell.edu/bitn)
Michael Kalanty ’74 is the
director of the Bread Baking
Program at Le Cordon Bleu
College of Culinary Arts in San
Francisco and a bakery product
developer. His second book,
How To Bake MORE Bread,
will be published in September.
We asked him for tips on baking
the perfect loaf of bread.
Q:You were a math major at Bucknell. How important are
measurements in your kitchen?
A:I was drawn to math because of its precision. I stayed with it
because at higher levels, it’s a branch
of philosophy. When I design a line of
cookies, breakfast breads or pizza
dough for bakery manufacturers, I
rely on mathematical thinking. The
innovation process is a lot like trying
to prove a theorem.
Q:What tip can you offer a novice home baker?
A:Buy a digital scale and weigh your ingredients — especially the
flour. Flour is the wild card. It responds
to the environment: it absorbs humidity
and packs more or less densely every
day. A pound of all-purpose flour fills
slightly more than three measuring
cups in humid weather at sea level. In
the Rockies in winter, the same pound
fills 4½ cups.
Q:Have you ever made a serendip- itous mistake while baking?
A:Early in my career, I was called away after I’d combined all the
ingredients for a 10-pound batch of
baguette dough — I just left it in the
mixer and never turned it on. When the
shapers took it out an hour later, they
were amazed at how light and airy their
new apprentice had made the dough.
It’s a misconception that bread dough
requires lots of kneading. I’ve reduced
suggested kneading times by half
Q:What ingredient is always in your cabinet?
A:My sour starter — I’ve been nurturing it for more than two
decades and use it in lots of unexpected
places. For example, when I soak steel cut
oats in water overnight so they’ll cook
faster, I add a teaspoon of sour starter
to develop their natural sweetness and
complex grain flavor.
Q:What’s the most overlooked bread out there?
A:The bread you could be making at home that you’re not because
you think you don’t have time. Whether
it’s multi-grain slider rolls for summer
barbeques or sandwich bread for the
kids, most breads can be made in one
evening or spread over the course of two
days — mix the dough one day, shape
and bake it the next. Overnight in the
refrigerator, dough ferments slowly and
develops more flavor. Make bread fit
your schedule, not the other way around.
Michael Kalanty ’74