A Little Is Enough By Fred Wikoff When I worked at a creamery we called the leaven that was used to make cultured but- termilk “starter.” It is a lactic acid bacterium used to stimulate natural lactic acid in milk, causing it to ferment. It’s an old leaven...
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A Little Is Enough By Fred Wikoff When I worked at a creamery we called the leaven that was used to make cultured but- termilk “starter.” It is a lactic acid bacterium used to stimulate natural lactic acid in milk, causing it to ferment. It’s an old leaven that’s been used in dairy and other food products for over 6,500 years. In grain products, yeast mixed with grain is commonly known as sourdough starter. TheJewslikelyusedittomakebreadduring Christ’s time; the baker’s yeast used in most of today’s breads, dates back less than 150 years. (See Wikipedia; sourdough, history.) But no matter the kind of leaven, it’s what it does that counts. And it only takes a small amount of good leaven to make a dramatic change in whatever it’s added to. Christ said in Matthew 13:33 RSV: “‘The kingdom of heaven is like leaven which a woman took and hid in three measures of flour,tillitwasallleavened.’”Inthisinstance He uses leaven to demonstrate how the truth of His kingdom silently, but surely, influe
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