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Three tablespoons of starter are stirred into water, and flour is added to make a paste. Overnight, the starter develops and turns the whole into leaven, ready for making prosphora the next morning.

Ἄλλην παραβολὴν ἐλάλησεν αὐτοῖς· Ὁμοία ἐστὶν ἡ βασιλεία τῶν οὐρανῶν ζύμῃ ἣν λαβοῦσα γυνὴ ἐνέκρυψεν εἰς ἀλεύρου σάτα τρία ἕως οὗ […]


With the monastery temporarily closed to visitors, we no longer have pilgrims bringing us durum flour (ἀλεύρι κίτρινο) from Greece. I now make natural yeast (sourdough) prosphora with white flour and twenty-six percent whole wheat flour that we mill ourselves, using a small table top stone ground mill.


Behind the Kitchen

The morning sun on ancient beams in the area behind the kitchen.