It begins with the rye sourdough starter, made at least a week before you want to bake. Scoop a generous spoonful into about a liter of lukewarm water (if the starter is good, it will float). Use your hands to dissolve the starter and then add enough rye...
By the time he was entering his senior year of high school in New Haven, in 2017, Henry Seyue already knew that he wanted to study law, preferably constitutional law. One of his teachers, recognizing his academic seriousness, recommended that he attend...
Last summer, Yale biophysicist Robert G. Shulman co-authored a paper that demonstrated that metabolism has a greater, and earlier, impact on adaptation than previously understood. The findings, published in the journal Frontiers in Cell and Developmental...