1.0Peninei Halakhahttps://ph.yhb.org.il/enצוות האתרhttps://ph.yhb.org.il/en/author/shlomit12/07. Preventing Leavening during Kneading - Peninei Halakharich600338<blockquote class="wp-embedded-content" data-secret="ZOqHOlH9Xk"><a href="https://ph.yhb.org.il/en/04-12-07/">07. Preventing Leavening during Kneading</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://ph.yhb.org.il/en/04-12-07/embed/#?secret=ZOqHOlH9Xk" width="600" height="338" title="“07. Preventing Leavening during Kneading” — Peninei Halakha" data-secret="ZOqHOlH9Xk" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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The flour for matzot is milled at least one day before it is kneaded into dough, since milling heats the flour slightly, and if they do not wait, there is greater concern that the dough will become ḥametz (SA 453:9). No salt or pepper is added to the dough, since they might warm the dough, […]