I think the seriousness of evangelism is the main reason it frightens us. We realize that in talking with someone about Christ, Heaven and hell are at stake. The eternal destiny of the person is the issue. And even when we rightly believe that the results of the encounter are in God’s hands and that we are not accountable for the person’s response to the gospel, we still sense a solemn duty to communicate the message faithfully coupled with a holy dread of saying or doing anything that would be a stumbling block to this person’s salvation. Many Christians feel too unprepared for this kind of challenge, or simply have too little faith and are terrified of entering into such an eternally important situation.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
		Breads	6	Servings

INGREDIENTS

1	c	Sourdough starter
1 1/3	c	Warm water
5		To 6 c all-purpose flour or a combination of
		All-purpose and whole wheat flours
1	tb	Salt
1	tb	Sugar
1	ts	Baking soda

INSTRUCTIONS

Cornmeal to sprinkle on pans
THE SPONGE: Pour 1 c of starter into a large ceramic mixing bowl. Feed and
then refrigerate the remainder. Add to the starter in the mixing bowl, the
warm water and about 3 c of flour. Beat vigorously with a spoon or wire
whisk. Cover this sponge with plastic wrap and put it aside to work. This
time period can be very flexible, but allow at least 2 hours and as many as
24. The longer it has, the more yeast there will be for the second rise and
the more pronounced the sour flavor of the bread will be.
THE DOUGH: After sponge has bubbled and expanded, remove plastic wrap.
Blend salt, sugar and baking soda into 2 c of flour. Mix this into sponge
with large spoon. When dough begins to hold together, turn it out onto
floured board and knead it for 3 or 4 minutes. Add flour as needed to make
a fairly stiff dough.Give the dough a rest and clean the bowl. Continue
kneading for another 3 or 4 minutes. Place the dough back in the bowl
turning it to grease the top. Cover and let rise for 2 to 4 hours.If you
want, you can skip the second rise in the bowl and proceed directly to the
next step.
SHAPING AND BAKING THE LOAVES: Knock down the dough and shape it into 2
long loaves. Place them on a cornmeal sprinkled cookie sheet, cover and let
them rise for another 2 hours or so.Toward the end of the rising period,
preheat your oven to 450 F and begin heating a kettle of water on your
stove. Just before you put them in the oven, slash the tops of your loaves
diagonally with a knife 1/4" deep every two inches and brush with cold
water.Place a baking pan on the oven bottom and put in 3 or 4 cups of
boiling water. Put the loaves on the rack over the steaming water, close
the oven and bake for about 25 minutes.
From The Cookie-Lady's Files Reformatted for MM:dianeE 6/29/93

A Message from our Provider:

“Before you turn your back on Jesus, look at his.”