While most of this website deals with making prosphora using leaven (sourdough), this video and this page, deal with yeast risen prosphora.

Steam glazing gives a lovely shiny surface to your prosphoro. It is optional only. It is the least important aspect of preparing the holy...

I am embarrassed to admit that many of my early prosphora, and a few of my recent ones, have been too sour. Some people enjoy a tangy...

Dry and store your starter as a back-up. Make "starter-flour"

My video introduction to the prosphoro.com website

Hand-carved wooden prosphora seals. The types, the motifs and their function. Should we oil them?

The hydration level of a starter and of a dough has great impact on every aspect of the process and determines the results we get

Test if your flour is right for baking prosphora