[quote]Tomorrow (Sat, April 19) begins the Jewish Passover holiday. Happy passover to everyone who celebrates it!
Passover celebrates the fact that according the Jewish tradition, 5000 years ago God punished the enemies of the Jews, and 'passed over' the homes of the jews while delivering the punishment.
And for Jews who practive their religion, Passover ain't easy on the stomach, cos they don't eat any fermented-doughproducts for 7 days (good bye pizza, pasta, bread...). The legend here says that the Jews - after God punished their enemies, took off to the desert. There they were chased by their enemies, so the Jews rushed and didn't have timeto ferment bread.[/quote]
The funny (well, actually it's very sad) thing is that nowadays, you have big problems even finding good fermented bread (i.e. sourdough bread).
About the only place is organic bakeries.
All the other bread from almost all other places is either done with yeast or "quick-fermented", via enzymes and other stuff.
In case you're still wondering why the Jews didn't have a spare hour to make some new bread: a good sourdough needs to ferment for 24 hours.
According to what I read, a "modern" mass-market-ready dough only needs five minutes.
Of course, the difference in taste is as large...
OK, so much for the scientific baking-background of passover (Passah or Pessach, as we call it in Germany).
;-)
rainer_d, Apr 19, 2008 @ 23:30