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I've noticed those in Russian tradition; typically Russian monasteries, make such amazing Prosphora. It's so smooth and consistent, it almost looks like angel food cake. I haven't been able to master this technique, but I would love to learn and I'm sure my priest would appreciate if I did also (lumpy and uneven prosphora can be hard to prepare, and being an altar server I've seen a lot of "rocky" ones).Is there some sort of trick to go from something like this (which is typical for me)To this masterpiece of perfection!
Boiled water method prosphorahttp://www.prosphora.org/page11.html
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