October 28 is the day of celebration for the nuns on baking obedience! On this day, the Church remembers the icon of the Mother of God “Multiplier of Wheat.” The sisters on obedience in the bakery begin their day at the bakery with a prayer before this icon. All sisters who are bakers were remembered at today’s liturgy during the Proskomedia and Litany of thanksgiving.

The Seraphim-Diveyevo monastery bakes bread using hops starter.

Here is its recipe:

Bring 2 liters of water and 2 Tbsp of hops to boil and let it simmer for about an hour.  Cool to lukewarm and add enough rye flour to water so that the mix resembles thick sour cream. Add 1 tsp of salt and 2 Tbsp sugar. Mix well. Cover the bowl with a towel and keep in a warm place (keeping a steady temperature at 34-40 C) for 48 hours.

After 2 days, cook 2 unpeeled potatoes, peel and mash them and add it to the starter mix. Cover the bowl with plastic wrap, towel and keep it again for 48 hours (keeping a steady temperature at 34-40 C) in a warm place.

On the fifth day, using a separate bowl, combine 200 grams (about 1 cup) rye flour, ½ tsp of hops and add 400 ml of boiling water. Let it cool for an hour. Next, add 300 g of rye flour and ½ cup water. Combine with the starter mix.  Cover with plastic wrap, a towel and keep it again for 24 hours (keeping a steady temperature at 34-40 C) in a warm place.

The starter will then be ready for use in baking. It can be used to bake white, tye and spiced “Borodinsky” rye bread.