Prospora Using Sourdough Starter
 
Prep time
Cook time
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This is a recipe for making Prosphora, using sourdough starter as leavening agent. If you do not have large enough dough mixer you can divide this recipe in half.
Author:
Recipe type: Church Use (Divine Liturgy)
Serves: Multitudes
Ingredients
  • 2 cups of water
  • ½ cup of sourdough starter
  • 6 cups of flour
  • pinch of slat
Instructions
  1. mix water and sourdough starter until the starter is disolved
  2. add flour and mix in the mixer for about 15 minutes after the dough comes together into one ball- the dough must be very stiff but silky smooth at the same time.
  3. set the dough to rise for about 12 hours
  4. roll out the dough to about ½ inch thickness and cut the bottoms of prosphora with a 2¾ inches round cookie cutter, placing all the bottoms into baking sheet to rise for about 30-40 minutes.
  5. kneed the remaining dough, form a ball and then roll out to about ¼ of an inch thickness
  6. cut the tops of prosphora with a 2 inch round cookie cutter, match the number of tops to the number of bottoms
  7. using a prosphora seal, press into each top the seal so that bears clearly the imprint of the lettering (or some times and icon) and let the tops rise for 15-20 minutes.
  8. once the dough rested/risen for about 30-40 minutes place the tops of the prosphora over the bottoms with the imprint facing up - be generous when spraying your prosphora with water (see the video above)
  9. pierce each prosphora with a wire (unfolded paper clip) in the form of the cross + as many times as you thing there is need for - piercing the prosphora helps to control the "oven spring" so that it rises equally when it is baking in the oven
  10. bake at 550℉ for 12 minutes, checking and spraying your prosphora with water half way
  11. (NOT IN THE VIDEO) To cool your prosphora - set it on the cooling rack then cover it with a dry towel, a wet towel and again with dry towel. Allow to cool for 3 hours before freezing.
Recipe by Orthodox Christian Cooking Show at https://www.orthodoxcooking.com/prospora-using-sourdough-starter/