Classes & Guides
From one generation to the next
Prosphora Baking Class
COMING SOON! This class is for those who have never made a loaf of prosphoro, for those who are trying to figure out why their loaves are not coming out the way they want, and for those who would like to learn more about the science behind prosphora baking.
Baking is an art as well as a science, and that means that just because you follow the guidelines, recipes, and techniques provided, it does not mean your loaves will turn out exactly like the next prosphora baker’s loaves. As you are about to learn, there are a great many factors at play when baking prosphora.
This Class Includes:
- A free printable guide
- Short videos for each section
- Recipe and instructions
- Explanation of techniques used here
- Troubleshooting
Made by Students
After completing this course, we’d love to see how your prosphora loaves turn out. Please send photos of your prosphora to: prosphora@illumination-learning.com
Materials Needed for This Class
Your Ingredients
flour, water, yeast, salt
We recommend King Arthur Bread Flour, filtered water, instant or rapid active yeast, and salt (optional) when making your prosphora. We’ll discuss why in the class.
Prosphora Guide
Please save this class guide to your computer and print it out as a supplement to each of your lessons. It will also serve as a guide and resource while in your kitchen.
Your Tools
prosphora stamp & equip.
At a minimum, you will need a prosphoro stamp, large bowl, measuring cups or scale, dish towel, baking sheet or 9 inch cake pan, and access to an oven. We’ll discuss additional tools and their use during the class.
Meet the Instructors
Jennifer has been baking loaves of prosphora by her dad’s side since she was in high school. As an adult, she wanted to understand more about the science of baking so she could make more consistent loaves with a well defined stamp. As part of her learning process, she chose to attempt to teach her husband how to make prosphora as well, after all, you can only teach that which you have made your own. Three years later, Jennifer and Les regularly enjoy making loaves of prosphora together on the weekends.
Jennifer & Les Hock
Prosphora Bakers
From Our Students
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Did this class on prosphora baking help you?