Name: Sunset Centennial Sourdough
Ingredients: ---for 1 1/2 pound loaf---; 1 c Water; 1 c Sourdough starter; 3 c Bread flour; 1/2 c Rye flour; 1 tb Sugar; 1 ts Salt; 1 pk Active dry yeast; 2 lb Loaf:; 1 1/3 c Water; 1 1/3 c Sourdough starter; 4 c Bread flour; 2/3 c Rye flour; 4 ts Sugar; 1 ts Salt; 1 pk Active dry yeast

We sometimes use the analogy of beef stew to illustrate how we think racial diversity will play out in our church. We don’t want to be a bag of marbles, where each culture exists side by side in a congregation but with interpenetration with the others. We also don’t want to be a melting pot, however, where each culture loses its distinctive flavor. If you mix a hundred different paint colors together, you end up with a dull gray. We want the church to be like beef stew, where each element retains its basic consistency but “flavors” the others, too. That’s cheeky, for sure, but it helps us picture what racial diversification might look like in a local body.

J.D. Greear

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

		—for 1 1/2 pound loaf—
1	c	Water
1	c	Sourdough starter
3	c	Bread flour
1/2	c	Rye flour
1	tb	Sugar
1	ts	Salt
1	pk	Active dry yeast
2	lb	Loaf:
1 1/3	c	Water
1 1/3	c	Sourdough starter
4	c	Bread flour
2/3	c	Rye flour
4	ts	Sugar
1	ts	Salt
1	pk	Active dry yeast

INSTRUCTIONS

1. Add ingredients to bread machine pan according to manufacturer's
directions.
2. Select basic cycle.
3. Remove baked loaf from pan at once. Cool on a rack at least 15 minutes
before slicing. Serve hot, warm, or cool.
NOTES : Sunset Magazine, March 1998
Posted to MC-Recipe Digest by "Chateau Stripmine" <chateaustripmin@mcn.net>
on Feb 15, 1998

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