It's been a week now that I still eat slices of the loaf that the Roussos family gave me every day - the fairytale tavern in Pyrgos -, when I left Amorgos. It was a souvenir from the closing ceremony of its events Authentic big blue since they were the ones who offered the 70 loaves of the feast that they baked in their wood oven!

Last night I could not stand it and sent a message to Vangelitsa Rafaela Roussou: "Vangelitsa, every day I eat the loaf, it tastes so much, like the wines when they get old ες tell me the secret…" and she, after my midnight, answered me well:

"I asked my father ικά First we make it yeast, which we have made… it is with chopped chickpeas, fava beans, bay leaf and hot Amorgian pepper ουμε we put them for two 24 hours in hot water to make foam… (this process is done by 3 grandmothers and one younger from the whole village) Ί We take the foam and make it yeast with flour… as soon as it rises after the yeast we are ready to knead… in a wooden vessel we put 80% wheat flour amorgian and 20% barley flourΠάντα always sifted… knead with your hands add the yeast, coarse salt, lukewarm water (we have boiled bay leaf and peppers in the water) as long as it takes… as we knead we see the dough rise… leave it in the boat to rest loaves and dashes...

Let the dough rise again… turn on the wood oven with branches and toasts until the oven plates turn white ουμε bake and in 45 minutes open, see if they are ready, otherwise close again ουμε take out the dashes and leave the 2 in and 3 kilos ουμε cut the dashes into nuts ουμε unbake the loaves and re-bake the nuts which we take out of the oven in two days… with the door half open… ”.

Vangelia thank you very much. Be well all of you.

Υ.Γ. For the less educated about the bakery we inform that the yeast, this magic preparation, Chemically it is a combination of yeast and lactic acid bacteria that are responsible for both the production of carbon dioxide and ethanol, as well as the development of various aromatic compounds. Carbon dioxide and ethanol create the puffiness, the rise of our dough, the aromatic compounds are responsible for the special smell and taste that characterize the pre-baked pastries.

Commemorative photo of the bakers… part of the Roussos family.

The day today is dark, heavy and unbearable the sky μου my heart is very light… travels to Amorgos with a toasted slice of Amorgian loaf. And he goes to meet beauty and humanity.-