God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Christian doctrine is unique in that it is an intellectual response to the historical activity and revelatory disclosure of God. Doctrine is rational reflection upon God’s saving activity in Jesus Christ. Foundational to the idea of “doctrine” is the fact that we need to be told what God is like. It is not ours to determine what kind of God we will believe and obey. It is God’s to determine to show Himself to us. Doctrine is our effort to articulate what He has made known. Doctrine is the divinely authorized attempt to describe God in accordance with how He has revealed Himself in creation, in history, in Jesus Christ and in the Scriptures. In doing so, doctrine also serves to expose false interpretations of reality, false concepts of God. It is the aim of doctrine to make sense of the individual’s and the church’s experience of God as He has made Himself known in Jesus Christ.
A prayerless church member is a hindrance. He is in the body like a rotting bone or a decayed tooth. Before long, since he does not contribute to the benefit of his brethren, he will become a danger and a sorrow to them. Neglect of private prayer is the locust which devours the strength of the church.
From: Wendy Lockman <wlockman@ra1.randomc.com>
Date: Fri, 19 Apr 1996 18:40:49 -0400
Mix the milk and yogurt together in a glass, pottery or plastic
container.(NOT metal) Keep a lid on it, but don't seal it. (sealed starters
have been known to explode!) Put this where the temperature will be 80-90F
for about 24 hours. Then add the flour and put it back in the warm place
for 3-5 days. Stir it daily. It will bubble and have the odor of
fermentation. It's ready to use.
A starter is a live thing and must be fed. When you use it you should
replace what you used. The amount you should replace will vary according to
need. If you use your starter often or you know you are going to have a
heavy demand soon, then you can put several cups of milk and flour (equal
measures) in it. Generally though you should put in either 1/2 C to 1 C of
both flour and milk. I prefer to use buttermilk, as it gives the starter a
much stronger sour taste. If you are not going to use the starter for
awhile, place it in the refrigerator. It needs to be fed once a week...just
a few spoons flour or milk. If you forget and leave it in there for a long
time without food, don't just throw it out. Try first to bring it back by
adding 1/2c of flour and milk and leave out for a day or so. It is
remarkable how these things come back.
MC-RECIPE@MASTERCOOK.COM
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MC-RECIPE DIGEST V1 #50
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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