Can the ingredients for making Communion wafers ever vary by place?

[Pug]

Also the biggest reason I got the mixer is because we only have one counter where we can prepare the bread and also where we prepare all other food, including meats. It was time consuming to be cleaning the whole counter everytime I need to knead dough.

Anyway, it is interesting how flour is different from place to place. I do remember my friend tell me how many varieties of wheat there is.

The only way I don’t find counter cleaning a chore is for there to be nothing on them, so I don’t have to move things and get into corners. Just one vast (ha ha) expanse of counter.

We’re off topic for the thread though, so good conversation!

 

[runningdude]

For the record, I believe that anyone can receive only from the chalice.

Yes, but the priest prepares an extra chalice for those with gluten intolerance, so that it won’t become contaminated with gluten from people’s lips.

 

[Aramis]

Yes, but the priest prepares an extra chalice for those with gluten intolerance, so that it won’t become contaminated with gluten from people’s lips.

Also, the celebrant’s chalice (and only that one) receives a small piece of the large host.

 

[andrewstx]

Interesting. What can you say is the difference between those wheat? I’ve never looked at wheat that way, I experiment with different grocery brands for making prosphra and there is one particular local brand that I have selected as the best for making it. Its just that I have nailed the proper ratios and got the dough to a consistency that makes for good bread. I remember a friend saying there are differences between Canadian and American wheat. I’ve never bothered to find out what because I don’t shop for groceries in the US.

I used to belong to a parish (now defunct) where one lady always made the prosphora. She was also a heath food lover and she would use %100 whole wheat flour to the exclusion of white flour.

I tend to agree with her, removing bran and other parts of the wheat berry does not make the prosphora more “pure” at all.

 

[ConstantineTG]

I used to belong to a parish (now defunct) where one lady always made the prosphora. She was also a heath food lover and she would use %100 whole wheat flour to the exclusion of white flour.

I tend to agree with her, removing bran and other parts of the wheat berry does not make the prosphora more “pure” at all.

Watch the video at prosphora.org to hear what the priest there says about his opinion on Whole Wheat. In short, he doesn’t agree with its use.

 

[andrewstx]

Watch the video at prosphora.org to hear what the priest there says about his opinion on Whole Wheat. In short, he doesn’t agree with its use.

I wish I could view the video, but all I could find was prospera and “prosporn”. I did not look at the prosporn sites I found on my search needless to say!

 

[andrewstx]

Okay I did finally see the video after fixing my spelling

I noticed that nothing was said about nutrition at all. I feel that white flour is void of nutrition consisting of empty calories. That would be fine if it were only the Lamb, but that is just a small part unless you live in a large parish. But as we know the big majority of Prosphora will end up as antedoron.

To me it seems a shame to give people who have fasted since 12am only empty calories.

 

[Russ_of_Tokyo]

My home parish here in Tokyo uses the thin white host that will practically melt on your tongue. But the huge church downtown uses a brown, thicker wafer that is more crunchy and reminds me of those light, airy, flat bottom ice cream cones.

I’m really curious about those wafers, how they can make them so different. I assume they are also just wheat and water…