Daily Bread Provision

Yo!

It’s been a really long time since I’ve posted anything or even sold bread since the Tomball Farmers Market. The truth is the Lord closed some doors to me and started working behind the scenes. I’ve been active in His plans not mine, and in those plans He opened unexpected doors and built unexpected relationships. I can say with the greatest joy in my heart that it’s time to officially begin the plans and the purposes of God’s ministry through me in providing daily bread provision to the nation!

I’ll be posted here at Manna Bread From Heaven on Saturdays for pre-ordered freshly milled bread pickup. I couldn’t think of a more fitting place to begin the plans God has in store.

Thank you Manna Bread From Heaven for giving me this wonderful opportunity to begin my journey in the Lord.

Bread is not the enemy. In fact, it is a wonderful addition to meals found in blue zone regions where higher populations of centenarians live (those who live past 100 years of age).

When they do eat bread it is predominantly sourdough, or a 100% wholegrain bread. Bread should be slowly fermented over a long period to reduce gluten, and eaten in moderation. When you do these things bread will impact your life in a positive way just as the Lord intended bread to do!

I read an article at https://www.bluezones.com/recipes/food-guidelines/ that stated “Traditional sourdough breads actually lower the glycemic load of meals, making your entire meal healthier, slower burning, easier on your pancreas, and more likely to make calories available as energy than stored as fat”. It’s no coincidence that the original ancient farro grains found in the Fertile Crescent during early civilization are all low in gluten, and full of fiber. God didn’t make bread bad, our culture did that.

Now go bake a loaf of some good whole grain sourdough!

This is day 7 and the final feeding of our sourdough starter. I went ahead and fed it earlier. From here I’ll let it rise and stick it in the fridge until I decide to bake. Sourdough starter is very resilient and can last a long time in the fridge.
Another trick I have is to make a little extra and put it in the freezer which will stay alive for months in my own experience. I pray this was helpful, and something we can all look back on in the future. You never know what kind of skills you are going to need to have in the future. The bible explains in Ecclesiastes 3:1-8 that “there is a season, and a time to every purpose under the heaven”. I want to thank our Father in heaven who knows all, and prepares us in advance for any and every season. In Jesus name, amen.

Thanks for taking the time to tune in.

Would you look at that! We are on the morning of day 6. This thing has more than double in size. We can literally bake right now! That is so exciting.

I’ll feed it later tonight, and then one more time the next day, and that will be the completion of this sourdough starter. From that point it will just go into the fridge until the day I decide to bake with it. I just wanted to share that this morning. I’ll see you later this evening.