Prosphora sourdough

Good day! Happy New Year and Merry Christmas everyone! Dear members of the forum, please help me find a recipe for prosphora with sourdough for my mother. A search on the Internet does not really reveal anything, there are only yeast recipes. She is now baking with wheat sourdough and experimenting with dough. Thanks to everyone who responds🌷

[Mom4x]

Mom4x, I myself shift the yeast recipes to the sourdough ones: we remove the yeast, and take away part of the flour and liquid from the recipe for sourdough, about a couple of tablespoons of both, if the recipe is for two or three glasses of flour and, accordingly, twice as much if the recipe is for four to six glasses.

Isn't the baking of prosphora, especially their recipe, in agreement with the abbot, at least? I know that in our monastery right up to the bishop, if something goes wrong and it is necessary to make changes.

[Mom4x]

Mom4x, I myself shift the yeast recipes to the sourdough ones: we remove the yeast, and take away part of the flour and liquid from the recipe for sourdough, about a couple of tablespoons of both, if the recipe is for two or three glasses of flour and, accordingly, twice as much if the recipe is for four to six glasses.

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And can you find out what recipe you are making? Mom while doing this - takes 200 grams of sourdough and adds 200 grams of water and flour as the dough will take.

But isn't the baking of prosphora, especially their recipe, not coordinated with the prior, at least? I know that in our monastery right up to the bishop, if something goes wrong and it is necessary to make changes.

This is probably if you add butter or sugar? Mom is doing it with flour, water and sourdough.

And can you find out what recipe you are making?

It's about bread and pies and rolls.

Monastic leavens

Isn't the baking of prosphora, especially their recipe, in agreement with the abbot, at least? I know that in our monastery right up to the bishop, if something goes wrong and it is necessary to make changes.

Yes, I was also sure that the recipe was strictly specified!

[Irina]

Irina, that's it. Because the end result is important. The lamb must remain as it should be until the end of the service, the crust must not lag behind, and so on. I know how our prosphores start to worry if something goes wrong and check everything: flour, water, oven and so on. Not to experiment with them.

we bake prosphora only on a special ferment made from one flour, no other additives can be added to prosphora, only flour, water and salt should be in them, and that's all

At the request of the abbot, I baked prosphora for a couple of months. In addition to flour, a minimum of salt, yeast and water, nothing is added to the prosphora. There are no fats or sugars. To make the dough sweetish, I brewed some of the flour. Nobody discussed the recipe with me. They just said there were no additives. If done with sourdough, then the process will increase significantly in time. For the simplest dough, there is a formula of 1 part sourdough, 2 parts water and 3 parts flour. This is for plain bread. You need to take more flour into prosphora.