Beetow
Member
- Dec 14, 2024
- 595
- 51
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Leavened bread back in Bible days was made by either allowing a fresh batch of dough
time to spoil, or by blending a fresh batch of dough with the fermented remains of a
previous batch, viz: leavened bread in the Bible was either a bread made with sour dough,
or a bread consisting of a mixture of old dough and new dough.
The thing is: yeast isn't the deciding factor. If it was, then bakers would find it
impossible to make unleavened bread because even brand new flour leaves the mill
containing traces of naturally-occurring fungi that no amount of processing can
remove. Because of that, all dough will eventually go sour on its own no matter
how careful one is to preserve its freshness.
So then we may regard unleavened bread as made with unspoiled dough, and
leavened bread as that made with dough that's gone bad, either deliberately or
naturally.
_
Leavened bread back in Bible days was made by either allowing a fresh batch of dough
time to spoil, or by blending a fresh batch of dough with the fermented remains of a
previous batch, viz: leavened bread in the Bible was either a bread made with sour dough,
or a bread consisting of a mixture of old dough and new dough.
The thing is: yeast isn't the deciding factor. If it was, then bakers would find it
impossible to make unleavened bread because even brand new flour leaves the mill
containing traces of naturally-occurring fungi that no amount of processing can
remove. Because of that, all dough will eventually go sour on its own no matter
how careful one is to preserve its freshness.
So then we may regard unleavened bread as made with unspoiled dough, and
leavened bread as that made with dough that's gone bad, either deliberately or
naturally.
_
