Thanks for taking the time and energy to show how you make the Russian Prosphora. It is an art and science like you said. It takes prayer and perseverance. Nice to see how others approach this labour of love. Greetings from British Columbia, Canada and Glory to God!
@@RevDnJosephBowmanOCA Yes, I have been baking it for a few years. But it is still a work in progress and see how others make it. I learned from an older couple from Cyprus. There are so many different approaches. But with the main ingredients being the same: flour, salt yeast and water. Thanks again Sdn Joseph.
I'm unclear about the prosphora stamps - isn't there one for the lambs, one for the Theotokos and then another for the faithful who wish to be included in prayers? Thank you for this video!
Indeed, there are many different stamps. The main, and most commonly used stamp is ICXC over NIKA in a square. This is indeed for the Lamb, but those same stamped prosphorion can be, and usually are used for the other commemorations in the Proskemede. (Not sure how much rabbit hole you want here.) The stamp you see use in this video has another side with one large stamp that is used for making Byzantine or Greek style loaves. That one large stamp has the ICXC NIKA in the middle, and 4 other different stamp patterned quadrants for the other commemoration. Slavic tradition is how I make mine, and is what is in this video. You can find stamps of Icon impressions of the Theotokos, Archangel Gabriel, etc. But it is totally within norms to commemorate any and all on a ICXC NIKA prosphorion, as all commemoration is ultimately to God. This is is just my weak understanding, forgive me if I missed anything! In Christ, Sdn. Joseph
HI Anna, you have to press really really firmly sometimes, depending on the moisture of your flour and ambient air. Sometimes I have to press so hard that the bread disk puffs up all around the stamp. Then a I give it a few seconds, and gently pry the stamp off, tilting the stamp to one side to create air separation. Again, press really firmly, remove gently. Let me know if this helps!
Hi! I apologize, I have no metric scale to weigh it. I know true expert bakers go by weight of product, not volume like I do. But I tried that before and I couldn't get consistent yields. Loosely filled cup volume measures work best for me. In Christ, Sdn. Joseph
Thanks for taking the time and energy to show how you make the Russian Prosphora. It is an art and science like you said. It takes prayer and perseverance. Nice to see how others approach this labour of love. Greetings from British Columbia, Canada and Glory to God!
My great pleasure to do so. It is a blessing to be able to do it, I'm glad you viewed it. Are you a prosphora baker also?
@@RevDnJosephBowmanOCA Yes, I have been baking it for a few years. But it is still a work in progress and see how others make it. I learned from an older couple from Cyprus. There are so many different approaches. But with the main ingredients being the same: flour, salt yeast and water. Thanks again Sdn Joseph.
Ο Θεός να σας ευλογεί! Πολύ ωραία τα πρόσφορα σας!!🙏
Thank you so much!!!
Thank you Mackenzie for filming!
I'm unclear about the prosphora stamps - isn't there one for the lambs, one for the Theotokos and then another for the faithful who wish to be included in prayers? Thank you for this video!
Indeed, there are many different stamps. The main, and most commonly used stamp is ICXC over NIKA in a square. This is indeed for the Lamb, but those same stamped prosphorion can be, and usually are used for the other commemorations in the Proskemede. (Not sure how much rabbit hole you want here.) The stamp you see use in this video has another side with one large stamp that is used for making Byzantine or Greek style loaves. That one large stamp has the ICXC NIKA in the middle, and 4 other different stamp patterned quadrants for the other commemoration. Slavic tradition is how I make mine, and is what is in this video. You can find stamps of Icon impressions of the Theotokos, Archangel Gabriel, etc. But it is totally within norms to commemorate any and all on a ICXC NIKA prosphorion, as all commemoration is ultimately to God. This is is just my weak understanding, forgive me if I missed anything! In Christ, Sdn. Joseph
I tried. I have o problem with the stamp at the end. It's not clear.
HI Anna, you have to press really really firmly sometimes, depending on the moisture of your flour and ambient air. Sometimes I have to press so hard that the bread disk puffs up all around the stamp. Then a I give it a few seconds, and gently pry the stamp off, tilting the stamp to one side to create air separation. Again, press really firmly, remove gently. Let me know if this helps!
How miligram is one cup?
Hi! I apologize, I have no metric scale to weigh it. I know true expert bakers go by weight of product, not volume like I do. But I tried that before and I couldn't get consistent yields. Loosely filled cup volume measures work best for me. In Christ, Sdn. Joseph
Just measured the batch I'm making today, approximately 2.5 total pounds of flour, or 1020 grams in this recipe. 🤔