So... recently, I released a new book that will appeal to everyone from history buffs to home bakers to those who simply believe that some things — like bread — are worth doing the good old-fashioned way.
Titled A Historical Guide to Bread, the book blends practical insight with historical reflection, tracing the story of bread from ancient civilizations through to the modern artisan revival as a history book of sorts — with a twist. Drawing from a long-forgotten 19th-century treatise and his own reflections growing up in southern Indiana, as well, I attempted to reconnect readers with the fundamentals of real breadmaking — flour, water, salt, time — and the patient, practiced hands that have shaped it through the centuries.
The book also features a chapter on home baking with the simplest recipe for everyday use, making it accessible for those who’ve never baked a loaf but have always wanted to try.
As a Linton native and longtime contributor to local causes and small business, I'm certainly no stranger to big ideas with rural appeal. A couple of my past works include The Chronovisor, a speculative history exploring Vatican technology, and Modern Psalms, a bold social commentary rooted in personal experience.
The Historical Guide to Bread is available now in paperback through Amazon. For those interested in a thoughtful, grounded read — or just looking to reconnect with something simple and timeless — this latest release from this 'hometown author' may be worth a look.
And speaking of food and recipes, whether you’re feeding the family or just fixing something for yourself, I’ve got several recipe favorites waiting on The Lintonian’s Recipes page. From skillet suppers to old-fashioned Sunday desserts, come see what’s cookin’ — and definitely don’t be a stranger! 👉 Browse our full recipe collection here.
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