Taste and See Quotes

“IN the midst of a busy life, we can all create a space to taste and see God's goodness. This begins by recognizing food as a gift from God instead of a commodity. Every mealtime is an opportunity to be on the lookout for Christ to reveal himself in surprising ways. We can all pause in order to pay attention to the One who has provided the food before us”
― Margaret Feinberg, Taste and See: Discovering God among Butchers, Bakers, and Fresh Food Makers

“Just as salt brings out the best in food, so too, Christ brings out the best in us as others experience the flavor of Christ through us.”
― Margaret Feinberg, Taste and See: Discovering God among Butchers, Bakers, and Fresh Food Makers

“cup flour and ¼ cup warm water. 2.​Over time, the starter may develop a brown liquid on top. Before you use the starter again, pour off the brown liquid and remove ¼ cup of starter. Discard both. 3.​Make sure you feed your starter each day before baking to strengthen and revive the starter. 4.​If you bake frequently and want to keep the starter going, you can add water and flour daily or even twice a day. 5.​Always make sure to add equal parts warm water and flour. You don’t have to stick to a ¼ cup. You can use as little as a tablespoon in equal amounts or as much as a cup of each. SIMPLE SOURDOUGH BREAD Now that you have a simple starter, let’s make some sourdough. Before you begin, you need to know some differences between sourdough and traditional bread. Unlike traditional bread, sourdough needs to be prepared a day in advance. The dough won’t double in size in an hour like some traditional breads. And there’s a chance you won’t be successful on your first (or second) try. But with tenacity and practice, you’ll be making mouthwatering artisanal loaves in no time. PREP: 1–3 days COOK: 45–60 minutes COOL: 30 minutes 1 cup sourdough starter (preferably fed 3 hours before) 3 – 4 cups flour 1 ½ cups warm water 2 teaspoons salt Optional: 1 tablespoon olive oil DIRECTIONS 1.​Mix bubbly sourdough starter with 1½ cups flour and 1 cup water in a bowl and whisk until the dough looks like batter. 2.​Add salt and remaining flour. When you can no longer whisk, use your hands. Rather than knead the dough, practice folding it. Simply take dough from one side, stretch it up, and fold it on top. Repeat for each side of the dough. Continue to add flour until the texture is sticky and still pourable. 3.​Pour dough into loaf or pie pans until ⅓ full. Cover and allow to rest at room temperature for 8–12 hours or until double in size with a dome on the top. 4.​Take a sharp serrated knife and slice the top of the loaves into a square. 5.​Preheat oven to 350 degrees. Place your dough in the refrigerator to stabilize it while the oven preheats. 6.​Bake bread for 45–60 minutes until the edges turn golden. If you prefer your bread browner, brush olive oil on top ten minutes before removing from oven. When you tap on the loaves, they should sound hollow. 7.​Remove and allow to cool on wire racks. Makes 2 loaves.”
― Margaret Feinberg, Taste and See: Discovering God among Butchers, Bakers, and Fresh Food Makers

“WES’S SIMPLE SOURDOUGH STARTER & BREAD STARTER Making a sourdough starter is the first step in opening the door to all kinds of delicious, nutritious, and traditionally baked breads and pastries. PREP: 5 minutes PROCESS: 3–5 days COOL: none 1-quart Mason jar with lid 1 five-pound bag of your favorite flour (non-white is recommended and an organic sprouted whole wheat flour gives a rustic sourdough loaf flavor) lukewarm water CREATING THE STARTER 1.​Mix ¼ cup flour and ¼ cup warm water in a Mason jar until it looks like a pancake mix. Based on your climate and altitude, you may need to add in a splash more water or flour. 2.​Cover the container loosely and allow mixture to stand overnight at room temperature. 3.​Repeat these steps and continue adding to the starter for the next four days. Between days two and three, your starter will begin to bubble. You should be able to see air pockets on the side of your Mason jar and “rivulets” or fine air bubbles on the top of your mixture by day five. If not, remove ½ cup of starter and continue the same steps for two more days. The starter should have a tangy aroma that’s not overpowering. The bubbling mixture is now ready to use for baking. MAINTAINING THE STARTER 1.​Store the starter in the refrigerator with lid. Once or twice a week remove ½ cup of starter and add ¼”
― Margaret Feinberg, Taste and See: Discovering God among Butchers, Bakers, and Fresh Food Makers

“Bread plays a sacred role in Jewish life. Every loaf contains an element of mystery and hallowedness. Each bite provides a reminder of the privilege of food, not to be taken for granted, and of the hope of blessing the bread in the messianic future.”
― Margaret Feinberg, Taste and See: Discovering God among Butchers, Bakers, and Fresh Food Makers

“In a desire to help, I cleaned and tossed the leftovers for the first few days. Then I became curious, for it seemed as if the bread had been left purposely to linger on the tables. “Because it’s holy,” Mama Vered explained. “We offer it to the poor, and if they do not take it, we feed the birds and fish, but we never throw bread away.”
― Margaret Feinberg, Taste and See: Discovering God among Butchers, Bakers, and Fresh Food Makers

“We are created to live life around a table in the taking and breaking, giving and sharing, knowing and being known. Bread welcomes us into the community for which our souls were made.”
― Margaret Feinberg, Taste and See: Discovering God among Butchers, Bakers, and Fresh Food Makers

“From the beginning, bread was shared around a table—a table of working together, a table of living together, a table of vulnerability, a table of sacrifice, a table of thanksgiving. God set this table for the Israelites in the wilderness so they remember their deliverance. Christ set this table for the disciples in the upper room so we remember his sacrifice.”
― Margaret Feinberg, Taste and See: Discovering God among Butchers, Bakers, and Fresh Food Makers

“My deepest hunger was my longing for connectedness and friendship.”
― Margaret Feinberg, Taste and See: Discovering God among Butchers, Bakers, and Fresh Food Makers

“God had been intentional in each gathering. He used these encounters to uncover a deep need and satiate a deep hunger.”
― Margaret Feinberg, Taste and See: Discovering God among Butchers, Bakers, and Fresh Food Makers

“Hospitality has a hidden power that is difficult to explain but even harder to deny.”
― Margaret Feinberg, Taste and See: Discovering God among Butchers, Bakers, and Fresh Food Makers