Tikhon.of.Colorado
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« on: January 11, 2011, 11:29:07 PM » |
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well, a group of us were trained tonight on how to make the prosphorafor our parish. the coordinator will give me a month this summer so that I have more time at home to make them. BTW, we are a Slavic parish,so our prosphora look like this,and not the huge Byzantine loaves.  I am excited tostart this ministry (plus, they take better when they're freshley baked!) do y'all have any tips or tricks of the trade? |
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« Last Edit: January 11, 2011, 11:31:19 PM by trevor72694 »
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quietmorning
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« Reply #1 on: January 12, 2011, 12:04:17 AM » |
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I have no tips or tricks of the trade, but the prosphorafor you have pictured looks beautiful. |
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augustin717
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« Reply #2 on: January 12, 2011, 12:17:27 AM » |
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Back home the rule was that the woman that baked them was older, unmarried or, more usually, a widow.
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Tikhon.of.Colorado
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« Reply #3 on: January 12, 2011, 12:21:49 AM » |
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Back home the rule was that the woman that baked them was older, unmarried or, more usually, a widow.
well, I'm a 16 year old boy  most of the people who make them are young mothers. my Popadija thinks I'm "bold" for volunteering! in the Coptic Church, you know, men make them |
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Asteriktos
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« Reply #4 on: January 12, 2011, 12:26:00 AM » |
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Back home the rule was that the woman that baked them was older, unmarried or, more usually, a widow.
well, I'm a 16 year old boy most of the people who make them are young mothers. my Popadija thinks I'm "bold" for volunteering! in the Coptic Church, you know, men make them Another word that'd fit is laudable, IMO. |
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Punch
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« Reply #5 on: January 12, 2011, 09:56:34 AM » |
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Back home the rule was that the woman that baked them was older, unmarried or, more usually, a widow.
well, I'm a 16 year old boy most of the people who make them are young mothers. my Popadija thinks I'm "bold" for volunteering! in the Coptic Church, you know, men make them In our Church, the priest and I are the only ones that bake them. As was said above, the one's you have pictured are beautiful. As to tips, that is hard because different priests like different things. The priest at a former Church liked having the Lamb dense, so I would use less yeast and allow less time for the bread to rise (large loaves, BTW). My current priest likes large well risen loaves, so I use a bit more yeast, allow the yeast to become very active before I add it to the flour, and allow the loaves to rise a lot longer before baking. This gives the texture that he likes. Flour also makes a big difference. My current priest specifies the exact flour that I am to use. |
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God did not create man equal. Samuel Colt made man equal. Blessed be the Peacemaker.
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genesisone
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« Reply #6 on: January 12, 2011, 02:10:36 PM » |
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Back home the rule was that the woman that baked them was older, unmarried or, more usually, a widow.
So can we order prosphora from that woman on eBay, or does she have a privately run site? |
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sainthieu
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« Reply #7 on: January 12, 2011, 05:19:58 PM » |
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Advice?
Use a candy thermometer to make sure you don't kill your yeast. Optimal yeast temp varies by brand. Read the label.
If the yeast doesn't froth up, make a new batch.
King Arthur bread flour is the best, IMO.
Never use any oil--never.
If the bread tastes salty, reduce the amount of salt next time as you are preventing your yeast from rising correctly.
Don't try multitasking with bread. Concentrate on it alone, and pray.
Oh yeah, practice, practice, practice.
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« Last Edit: January 12, 2011, 05:24:21 PM by sainthieu »
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Carl Kraeff (Second Chance)
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« Reply #8 on: January 12, 2011, 05:59:59 PM » |
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Back home the rule was that the woman that baked them was older, unmarried or, more usually, a widow.
So can we order prosphora from that woman on eBay, or does she have a privately run site? Only if she is Romanian. |
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