This is my test prosphoro made with yeast (not sourdough as usual). It was cut and tested only 3 hours after baking. A day later and it will be more firm and less elastic. | Prosphoro
0:13
This is my test prosphoro made with yeast (not sourdough as usual). It was cut and tested only 3 hours after baking. A day later and it will be more firm and less elastic. | Prosphoro
760 viewsApr 9, 2021
FacebookProsphoro
Checking crust and crumb (and taste) of my latest little prosphoro. The ideal crust for prosphoro is soft, thin and elastic. The ideal crumb is fine celled, uniform and spongy without many larger air cells and no gaps under the lamb. This one was close to ideal. The taste is subtle and delicious. Hardly any sourness. | Prosphoro
0:33
Checking crust and crumb (and taste) of my latest little prosphoro. The ideal crust for prosphoro is soft, thin and elastic. The ideal crumb is fine celled, uniform and spongy without many larger air cells and no gaps under the lamb. This one was close to ideal. The taste is subtle and delicious. Hardly any sourness. | Prosphoro
472 viewsOct 27, 2020
FacebookProsphoro
Two prosphora stamped and ready to rise overnight. In this weather, using 10%starter, it takes about 9 hours. Glory to God. Complete process described on www.Prosphoro.com | Prosphoro
0:10
Two prosphora stamped and ready to rise overnight. In this weather, using 10%starter, it takes about 9 hours. Glory to God. Complete process described on www.Prosphoro.com | Prosphoro
676 viewsMay 27, 2021
FacebookProsphoro
During the first minutes of baking (from a cold oven), air bubbles can develop near the surface. The damage they cause can be lessened by piercing with a pin and gently deflating using a soft brush. | Prosphoro
0:28
During the first minutes of baking (from a cold oven), air bubbles can develop near the surface. The damage they cause can be lessened by piercing with a pin and gently deflating using a soft brush. | Prosphoro
923 viewsJun 25, 2021
FacebookProsphoro
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