Making Athonite prosphora

Adventures of an Orthodox Mom posted on making Mt. Athos-style prosphora complete with step-by-step instructions and accompanying pictures.

Today I made prosphora and I decided to post how we do it here at the monastery. It's very different from the typical phrosphora used in most churches. This is the way they make it on the Holy Mountain and in other Athonite monasteries. The texture of this type of dough is very different from regular dough and usually has a sourdough sort of taste to it.

We use something called "prozimi" (starter) instead of yeast to make the bread rise. Prozimi itself is a miracle. On either September 14 (Exaltation of the Precious Cross) or on Holy Friday a bowl containing only water and flour is taken into the altar during the Gospel reading. The priest then blesses it. Afterwards our Gerondissa (female spiritual elder... compare "geronta" or "staretz") takes it into the kitchen and places it in the oven (the oven is not on) and leaves it there overnight. The next morning the bowl is overflowing with this "yeast". It is then separated and refrigerated in airtight containers and is used each time prosphoro is made. Every time you make a new batch of dough you tear a small piece off and set aside for next time...

Complete article here.