As it is difficult to convey an idea of color to the blind, or of music to the deaf, so it is difficult to describe to a natural man the peculiar perceptions of one whose eyes have been opened by the Spirit. And the difficulty is not diminished but increased by the fact, that he has a kind of knowledge which is common to him with the true believer, and which is too apt to be mistaken for that which the Gospel requires. Perhaps the nearest approach that we can make to an explanation may be by asking you to conceive of a man who sees, but has no sense of beauty, or of a man who hears, but has no sense of harmony; just such is the case of a natural man, who sees the truth without perceiving its spiritual excellence, and on whose ear the sound of the Gospel falls without awakening music in his soul. Saving knowledge is not a knowledge of the dead letter or outward form of the Gospel, but a knowledge of the truth in “the light, and lustre, and glory of it;” “gustful knowledge” (Thomas Halyburton), which has in it a relish of the truth as excellent: “O taste and see that the Lord is good.”

James Buchanan

CATEGORY	CUISINE	TAG	YIELD
		Breads, Cakes, Cookies, Sourdough	1	Servings

INGREDIENTS

2	c	Flour
3	tb	Sugar
1	pk	Active dry yeast
1	ts	Salt
2	c	Warm water (105-115 F)

INSTRUCTIONS

In large bowl mix flour, sugar, yeast and salt. Gradually stir in the
water; beat or whisk until smooth. Cover with towel; set in warm (80 - 80
deg F) draft-free place - the kitchen or other warm room in summer or in
cold weather on top of insulated furnace or radiator, on a buffer such as a
folded heavy towel or pillow. Stir 2 or 3 times a day for about 3 days or
until starter is bubbly an produces a yeasty aroma. Transfer to larger
bowl, large jar or plastic container. Cover partially (tilt lid or punch
holes in plastic cover); refrigerate. Makes about 1-1/2 to 2 cups starter,
depending on thickness. It can be creamy or as thick as dough because of
room conditions, the age of "Herman" and other variables. *Note about
"Herman"* Herman is a "cultured" dough you add to new dough to give it
distinctive flavor or texture it otherwise wouldn't have. But unlike other
starters that require constant feeding, stirring and using, this one
doesn't make a slave of you. You replentish "Herman" only after you use it.
And if it's longer than 14 days, put it in the freezer until you're ready.
The flavor of this starter evolves as it ages- mildly sweet when young,
more like sourdough when older. Care and Feeding of "Herman" The starter
should be used within 14 days and replenished or fed immediately after each
use.  To feed starter, stir or whisk in 1 cup each flour and milk and 1/2
cup sugar; misture need not be completely smooth. Wait at least 24 hours
before using again.  If you do not plan to use the starter within 14 days,
cover tight and freeze. Freezing slows down the fermentation, so let stand
at room temperature several hours or till thawed and bubbly before reusing.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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