SC - Khushkananaj (was: Ideal vs. practical)

[Heitman]

For a substitute you might try the Passover potato starch or cake meal
(Very finely ground matzah meal).  I don't know if it will work as well,
but that is what is recommended on Passover. 

As a clarification on the flour issue, this is the reason that matzah takes
exactly 18 minutes from start to finish (this includes baking it in the
oven).  I believe this is originally from the Talmud.  I just recently
learned this in my Shulchan Aruch class.

SIndara



At 11:56 AM 3/26/99 -0500, you wrote:
>
>FWIW, a Co-worker who is an orthodox Rabbi, maintains that If flour is
mixed with any liquid and left for longer than 13 minutes is 
>chumitz (?) Leavened, and anything made with it is not suitable for Pesach.
>
>Also, If you throw such a paste on a grille, it will rise, since the flour
would contain some water.
>Perhaps you need raw ground (but undried or prepared) flour, like you
would get if you ground it yourself...
>
>Have you tried the recipe exactly as written with such a flour, just for
science' sake? 
>
>brandu
>
>
>>>> david friedman <ddfr at best.com> 03/25 7:46 PM >>>
>"Leave to rise" is a puzzle, since the recipe includes neither yeast nor
>water. 
>
>












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