Friends, Let’s Talk Baking For A Moment

~ I’ve been baking in some capacity for several years, but only recently have I ventured into the world of sourdough. One element of sourdough baking that has taken on spiritual meaning for me is what’s called “discarding and feeding.”

If you’re familiar with maintaining a sourdough starter, you know it requires regular care. To keep it healthy and active, you have to discard a portion of it and feed the rest with fresh flour and water. This rhythm of removing and replenishing is essential—it encourages growth and prepares the starter for the next loaf.

Lent, for many of us, was a season of discarding. We tried to let go of unhealthy habits or attachments that were keeping us from growing in holiness and joy. For me, it meant finally confronting my habit of hitting the snooze button five times every morning. It was time to “discard” that routine.

But now it’s Easter—Christ is risen! Alleluia! And the spiritual life, like sourdough, doesn’t thrive on discarding alone. We also need feeding. It’s not enough to strip away what holds us back; we must nourish what draws us closer to God.

So the question becomes: what are you feeding your soul with this Easter season?

Maybe it’s spending more time with Sacred Scripture or committing to attend Daily Mass once a week. Maybe it’s picking up and learning the Rosary or the Divine Mercy Chaplet. Maybe it’s something simple—like unplugging from screens for a while and going for a walk in Tower Grove Park, giving thanks to God for his Creation.

In this Easter season, each of us is called to grow. And growth requires both discarding and feeding. This week, I invite you to reflect: what is God asking you to discard or release from your life? And how is God inviting you to be fed?

Now your reward for reading: a recipe for some quick and delicious sourdough naan:

Ingredients

• 2 cups organic all purpose flour
• 1/4 cup plain natural yogurt
• 1/2 cup milk
• 1 tsp baking powder
• 1 cup sourdough starter
• 1/2 tsp salt

Instructions

1. Mix together the yogurt, milk, and sourdough starter.
2. Slowly add the flour, salt, and baking powder into the liquid mixture.
3. Transfer the dough to a clean surface. Knead it for a few minutes.
4. Divide the dough into eight balls. Flatten each ball using a rolling pin.
5. Heat a non-stick or cast iron skillet. Let the skillet get quite hot.
6. Add one of the flattened balls into the hot skillet.
7. The dough should start to bubble. Once it does, flip the dough over.
8. Let it sit on the heat for another 30 seconds or until you like the color of the dough. Then remove and set aside.
9. You can also brush the naan with butter and garlic salt for extra flavor.
10. Repeat with the remaining balls.

Throughout the year, we present an article in the bulletin each week on a variety of topics, written by a member of our Parish staff or ministries on a rotating basis.