Greek women believe that bread rises by divine intervention. If you tell them that a batter of flour and water will ferment from the various airborne microorganisms if left for a few days, they refuse to believe it. They are certain that only the direct power of God can turn a mere flour batter into a leavening medium.

This is the reason why prozymi (pronounced pro-ZEE-me) --the natural sourdough starter used in traditional baking-- is always made either on September 14 —the day the Greek Orthodox Church celebrates the discovery of the cross on which Jesus was crucified— or near the end of Holy Week, preceding Easter.