{"version":"1.0","provider_name":"Peninei Halakha","provider_url":"https:\/\/ph.yhb.org.il\/en","author_name":"\u05e6\u05d5\u05d5\u05ea \u05d4\u05d0\u05ea\u05e8","author_url":"https:\/\/ph.yhb.org.il\/en\/author\/shlomit12\/","title":"07.\u00a0Preventing Leavening during Kneading - Peninei Halakha","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"puyBFQxMxl\"><a href=\"https:\/\/ph.yhb.org.il\/en\/04-12-07\/\">07.\u00a0Preventing Leavening during Kneading<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/ph.yhb.org.il\/en\/04-12-07\/embed\/#?secret=puyBFQxMxl\" width=\"600\" height=\"338\" title=\"&#8220;07.\u00a0Preventing Leavening during Kneading&#8221; &#8212; Peninei Halakha\" data-secret=\"puyBFQxMxl\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/ph.yhb.org.il\/en\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","description":"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 \u1e25ametz (SA 453:9). No salt or pepper is added to the dough, since they might warm the dough, [&hellip;]"}