1.0המסורת היהודיתhttps://yahadut.org/en/Dmitry Kaganhttps://yahadut.org/en/author/dk/Defining Ĥametz -rich600338<blockquote class="wp-embedded-content" data-secret="Zvl2J6MR5D"><a href="https://yahadut.org/en/shabbat-and-festivals/passover-pesah/defining-hametz/">Defining Ĥametz</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://yahadut.org/en/shabbat-and-festivals/passover-pesah/defining-hametz/embed/#?secret=Zvl2J6MR5D" width="600" height="338" title="“Defining Ĥametz” — המסורת היהודית" data-secret="Zvl2J6MR5D" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://yahadut.org/wp-content/uploads/2024/08/06-30-03.jpg16201080Ĥametz refers to any one of the five grains (wheat, barley, oats, rye, and spelt( that ferments after coming into contact with water. These grains are used to make bread, the staff of life. The Sages instituted the special blessing “Who brings forth (Ha-motzi) bread from the earth” before eating bread (23:7 above), and Birkat Ha-mazon afterwards (23:8-9). Fermenting dough is meant to improve it, by making the bread tasty and easy to digest. Two types of leaven are forbidden on Passover: ĥametz and se’or. Ĥametz is standard dough, which rises and is made into bread and cakes. To produce higher-quality bread, se’or (sourdough) is added to the dough. Se’or is produced by letting dough ferment for so long it becomes sour and inedible, but it can be used as a catalyst to cause dough to rise faster. (Nowadays, yeast is usually used for this purpose.) In other words, ĥametz ...