“The Kingdom of Heaven is like leaven which a woman took and hid in three measures of flour until all of it was leavened.” Matthew 13:33
My mom baked bread when I was a young child. I can still remember the bread pans overflowing with honey-colored dough and the steam rising as she cut the first slice. But as I grew, and as our lives grew busier, somewhere along the way the hot loaves of honey wheat bread were replaced with loaves of cracked wheat from the grocery store. Still, the memories of my mother’s bread led me to want to try making bread myself. My own adventures in bread baking began in high school when my gadget-loving dad provided me with a bread machine. Although the bread from the machine was definitely tastier than the store-bought variety, I quickly lost interest in the process. I wanted more of a challenge, so I decided to make honey wheat bread the way my mom made it. The ingredient list was long: yeast, cottage cheese, honey, milk, and two kinds of flour. But it never called for leaven.
Though I was familiar with Jesus’ parable about leaven, at the time I didn’t understand that leaven was more than just Bible-speak for active dry yeast–the only kind of yeast I had known it in its scientifically isolated form. So my bread baking went on as usual until I happened upon a documentary about sourdough bread and the fermentation process used to make it. The documentary described the way that bread was made throughout the world for centuries before scientists were able to capture yeast and put it in a powdered form. I was mesmerized by the ancient bread-making practice that unfolded in the documentary, and I was determined to try it. Read more