Well, I found myself caught in a craze that offers great success or equal in failure. It’s a craze that uses simple ingredients which produce a rich product if everything is done correctly and with diligent care and determination to succeed. These simple ingredients are merely flour and water and when measured correctly, tended under the right conditions, produces a starter for “all things sourdough”. Although many of my friends tout the ease and beauty of baking with sourdough, my past attempts have not had successful outcomes. In response to my failures, I gave up trying to create a beautiful sourdough mix. Until this past week, I resurrected the challenge to try again.

Knowing that there “can” be the ability to create a starter, I set about mixing up my flour and water. I used a favorite YouTube channel for my guide, a woman who reminds me of a gentle kind grandmother, explaining each step with a soft gentle lilt in her voice. She assured me–as one of her many followers–that I too could make my own starter which she guarantees as “no fail”.

It’s Day 4 of my small bowl’s activity. Much like tending a small child, I’m in the phase of “feeding” my batter twice a day, after removing some of the gooey blend. The part I remove is referred to as “discard”, but it doesn’t mean I need to throw it away. Now that I have discarded batter, I can use it in other baked goods. 

Ours is a family that enjoys bread, all types of bread. Growing up in Saginaw, we were blessed with several family owned bakeries that specialized in breads. One favorite–Spatz–still operates in the same location, under the efforts of a third generation. Distribution of their bread isn’t widespread, however. To enjoy it we will on occasion purchase some during a trip back to visit relatives. It freezes well but doesn’t have a long shelf life on a counter. I’ve been told the recipe hasn’t changed since my childhood days enjoying grilled cheese or peanut butter/jam sandwiches. If a loaf wasn’t eaten quickly and became dry, my mother turned it into bread pudding.

Bread has long been a staple of diets for humans. A quick check revealed that the word bread appears in the Bible 492 times in the original languages. Bread was a staple of diets then and remains so for us today. Assuming that this delicious and filling food satisfies a hungry belly, I find it very comforting that Jesus declared Himself as “the bread of life, he who comes to Me will never hunger…” (John 6: 35). How surreal that Jesus used an everyday commodity to describe His heavenly role to feed hungry people–not merely empty bellies–but aching hurting hearts, too.

Back to my “starter”. My current phase requires my careful attention twice a day now. I haven’t had to set an alarm just yet to remind me not to miss a feeding (smile) but I hope I don’t forget and can make adjustments if I’m away. Comparing my little sourdough starter’s needs that can only be met by me pales to that of how Jesus cares and tends us who are part of His flock. As I imagine future loaves of bread from my starter, I’m also gathering the image in my mind from the time when Jesus fed thousands of people with a few loaves of bread and fish. He was able to perform a miraculous meal that filled every belly–men, women, and children–complete with leftovers! Nothing was wasted, the leftovers were put into12 baskets.

Another quick search showed me there are at least 30 different types of bread. By today’s standards I’m taking liberty that not all of them on our store shelves are healthy versions of this basic staple. Maybe this is why I find myself–many friends–learning how to make homemade bread, leaving out unnecessary ingredients.

I’m truly hoping my sourdough starter will get to the goal of being nice and bubbly with a fermented aroma which is part of its intrigue. Deep down I know that if this batch fails, I can try again. In addition, when the day arrives that I can turn batter into a dough, I will delight in the time and effort to create a delicious loaf of bread.

Furthermore, each time I come across the word “bread” in scripture, I will smile. I will take delight in realizing that Jesus–the Son of God–who is often referred to as the King of Kings described Himself in the commonality of a mere loaf of bread. Notedly, as the “bread of life” He is the main ingredient…He has no beginning or end…He satisfies….He fills. The distribution of His “bread” is worldwide and available to all who are hungry.