Breads & Biscotti

Prozymi is shrouded in secrecy. What goes into the starter for an excellent sourdough? You can ask around, but in Greece you’re likely to receive evasive answers. Many Greek women believe that bread rises by divine intervention. They are certain that only the direct power of God can turn a mere flour batter into a leavening medium. Similar beliefs are shared all around the Mediterranean and have changed little through the ages. This is the reason why prozymi, the natural sourdough starter used in traditional baking, is always made either on September 14—the day the Greek Orthodox Church celebrates the discovery of the cross on which Jesus was crucified—or near the end of Holy Week, preceding Easter. On both occasions, some plants or flowers are added to the flour and water mixture.