Clementine
200-year-old French sourdough starter.
This (name changed to protect the original) girl's been around for quite awhile, though she's just joined our household. Another mouth to feed. Only once a week though, if we keep her in the refrigerator.Of course, when following the recipe for a loaf of sourdough bread I used 2 cups of starter, instead of 1 like the directions called for. Figured if one is good, then 2 will be better? Later, when the final proofing didn't rise as high as I would have hoped, the thought occurred to me that the rising power comes from the yeasts eating available flour. Less flour plus more yeast = less food for everybody. Deep thoughts. And, this Scripture popped into my head to batten things down, just in case I didn't get it: "Don't you know that a little yeast works through the whole batch of dough?" 1 Corinthians 5:6
On the bright side, the bread tasted great, especially while still warm. A moist, chewy texture with crunchy crust, melted butter, oh yeah. Also, it went very nicely at lunch today with a bowl of my (left-over) Cold Kefir Cucumber Soup, posted on the yummy food blog, Nami-Nami.
For me, it's a parable of following God's directions - his recipe for a blessed life. Going off on your own, thinking you have a better idea than your Creator, doesn't produce optimum results. Gotta keep checking that manual.
