Old Dough Starter

GREEK BAKERS save a piece of the raw dough each time they bake to use as the leavening for the next batch of bread. As they usually bake at least once a week, they are never without a piece of starter (prozymi), and in the unlikely event they run out of it, a friend or neighbor can lend them a piece.

In the old days, the starter was always kept in a special clay jar and became quite sour. It also dried out and needed to be soaked in warm water before it could be incorporated