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00:00:00 – 00:08:47
The video showcases a journey to Mount Athos in Greece to explore traditional sourdough bread-making at a monastery. Two unique sourdoughs, one wheat-based and one rye-based, are featured and blessed with holy water and an image of Christ. The significance of blessing the dough by a priest is highlighted, with mention of a 230-year-old rye sourdough blessed with a holy cross. The bread, made with a mix of flours, is praised for its rise, fragrance, smoothness, sweetness, and unique flavors. The process and history of sourdough bread-making, including its cultural and religious aspects, are discussed, emphasizing the special tradition of using a piece of the actual Cross for blessing during the Exaltation of the Holy Cross vigil. The importance and value of sourdough bread during fasting periods in the monastery are underscored. Participants express enthusiasm for sharing the monastery's sourdough in Finland and invite others to experience the unique flavors and qualities of the bread.
00:00:00
In this segment of the video, the host travels to Mount Athos in Greece to discover two new sourdoughs, one wheat-based and the other rye-based. They visit a monastery where Father Isaias introduces them to the traditional sourdough used for baking bread. The process involves feeding the sourdough, letting it rise, covering it overnight, and blessing it with holy water and an image of Christ. The bread is made with a mix of durum, white, and whole wheat flours. The next day, they plan to make the dough with the sourdough and add salt. The segment ends with preparations to continue the bread-making process the following morning.
00:03:00
In this segment of the video, the baker discusses the behavior of the sourdough overnight, noting a decrease in acidity. The dough is prepared with a large percentage of sourdough, salt, and oil. The important tradition of blessing the dough by a priest is shown, with Father Damaskinos from Finland bringing a 230-year-old rye sourdough, blessed with a holy cross. Sourdough bread is a staple in the monastery, especially during fasting periods. The sourdough’s uniqueness lies in being blessed with the holy cross during the vigil of the Exaltation of the Cross.
00:06:00
In this segment of the video, the speaker explains how they use a large piece of the actual Cross to bless the dough during the vigil for the Exaltation of the Holy Cross. They talk about making sourdough bread and the history of the rye sourdough used, possibly dating back to the early 19th or late 18th century. The speaker also mentions the trend of wheat sourdough in Finland and how they brought the monastery’s sourdough to Finland. The bread made with the sourdough is described as having a nice rise, fragrances, smoothness without typical sourness, sweetness from whole wheat flour, and a cereal-like flavor from durum wheat flour. The conversation ends with an invitation to visit Finland for the sourdough and a positive review of the bread.