God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Jesus came to a growing understanding of his Messianic calling by reading the Scriptures. He had to learn the Bible just as we must. Of course, He is the greatest theologian who has ever lived. His reading of the Bible would have been free from the problems that beset Christians who wrongly interpret passages and bring their own sinful dispositions to the text. Nevertheless, we must not imagine that Christ had all of the answers as a baby and merely waited to begin His ministry at the age of thirty without putting in hard yet delightful work on a daily basis in obedience to His Father’s will. As Christopher Wright notes, the Old Testament enabled Jesus to understand Himself. The answer to His self-identity came from the Bible, 'the Hebrew scriptures in which he found a rich tapestry of figures, historical persons, prophetic pictures and symbols of worship. And in this tapestry, where others saw only a fragmented collection of various figures and hopes, Jesus saw His own face. His Hebrew Bible provided the shape of His own identity.' …He had to study to know what to do. While He was never ignorant of what He needed to know at any stage of His life, He nevertheless was required to learn (Mark Jones).
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"Herman" Yeast Starter
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(0)
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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