Comments on: Recommendations for Baking Prosphoras at Home https://catalog.obitel-minsk.com/blog/2019/11/recommendations-for-baking-prosphoras-at-home Fri, 29 Nov 2019 11:00:51 +0000 hourly 1 https://wordpress.org/?v=7.1 By: Editor https://catalog.obitel-minsk.com/blog/2019/11/recommendations-for-baking-prosphoras-at-home#comment-844 Fri, 29 Nov 2019 11:00:51 +0000 https://catalog.obitel-minsk.com/blog/?p=27059#comment-844 In reply to Sister Catherine.

Dear sister Catherine, we haven’t heard about possibility of arbitrary change of flour type. On this issue, you should first contact your bishop, and then look for a recipe.

]]> By: Sister Catherine https://catalog.obitel-minsk.com/blog/2019/11/recommendations-for-baking-prosphoras-at-home#comment-843 Fri, 29 Nov 2019 02:58:49 +0000 https://catalog.obitel-minsk.com/blog/?p=27059#comment-843 hello i am seeking to make my prosphora with some other flour as wheat is causing difficuties for many with food issues. what can you suggest as i need recipe with no grain flour. please send info to : nun.it.is@gmail.com Sr. C.

]]> By: Zoia https://catalog.obitel-minsk.com/blog/2019/11/recommendations-for-baking-prosphoras-at-home#comment-842 Thu, 28 Nov 2019 16:30:04 +0000 https://catalog.obitel-minsk.com/blog/?p=27059#comment-842 A very important aspect to add – The “real” prosphoras should have no chemical yeast inside, just natural one (sour dough: water and flour).

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