[Sca-cooks] Passover cakes

[Judith Epstein]

On 21 Nov 2009, at 12:10 AM, Stefan li Rous wrote:

> Judith answered my question with:
> <<< The very basic requirement for Passover is "no leavening." This refers to anything involving yeast: bread, Marmite and Vegemite, beer (fermented grain), grain whiskey -- in short, NOTHING involving any of the Five Grains: oat, barley, spelt, rye, or wheat, unless it is sh'murah (watched, guarded) from the moment of harvest to the moment of baking, so that one knows for certain that there has been no moisture introduced to the grain.>>>
> 
> So what do the rules say about using baking soda or baking powder? ie: chemical leavening agents. Those aren't yeast driven.
> 
> Stefan

The 'rules', the halachot, were written when? And chemical leavenings happened when? ;) The halachot don't address chemical leavenings. Accordingly, teshuvot (responsa, rabbinic rulings in modern times) have been written which decry the use of chemical leavening, and those which hail them. You can buy kosher-for-Passover mixes and finished baked goods which include chemical leavenings in the ingredients list, certified as kosher-for-Passover by the most reputable agencies and rabbis -- and you can find people who feel it's cheating and won't use them, too.

Judith / no SCA name yet
Master Albrecht Waldfurster's Egg
Middle Kingdom, Midlands, Ayreton, Tree-Girt-Sea (Chicago, IL)