{"id":5676,"date":"2011-03-04T12:06:22","date_gmt":"2011-03-04T10:06:22","guid":{"rendered":"https:\/\/ph.yhb.org.il\/en\/?p=5676"},"modified":"2021-03-22T11:55:16","modified_gmt":"2021-03-22T09:55:16","slug":"04-12-06","status":"publish","type":"post","link":"https:\/\/ph.yhb.org.il\/en\/04-12-06\/","title":{"rendered":"06.\u00a0Water That Has Stayed Overnight (\u201c<strong>Mayim She-lanu<\/strong>\u201d)"},"content":{"rendered":"<p>The Sages prohibited kneading dough for Pesa\u1e25 <strong>matzot<\/strong> with lukewarm water, as warmth accelerates the leavening process. Unless workers are especially quick to knead and bake it, there is concern that it will become <strong>\u1e25ametz<\/strong>. The Sages forbade kneading the dough even with regular cold water found in cisterns and in springs, lest the surrounding ground, which had absorbed the heat of the sun, in turn warmed the water. Therefore, they required that the water be drawn before nightfall and kept overnight in a cool place. Such water is called <strong>mayim she-lanu<\/strong>. This water is used to prepare <strong>matzot<\/strong> for Pesa\u1e25 (SA 495:1 and 3).<sup><a href='#_te01ftn12_6' id='_te01ftnref12_6' class='aup1'>[6]<\/a><\/sup><\/p>\n<p>However, a problem arose in countries with warm climates. No matter where the water was kept overnight, it would warm up a bit. On the contrary, had the water been left in the springs, it would have stayed cooler! Nevertheless, the <strong>halakha <\/strong>is that the water must be left out, as the Sages enacted. If, as a result, the water warms up a bit, it must be refrigerated (<strong>Mikra\u2019ei Kodesh<\/strong> 2:7).<\/p>\n<p>Some maintain that one should leave tap water overnight for baking the <strong>matzot<\/strong>, since the water might be from an open reservoir and may have been warmed by the sun. Furthermore, there is concern that the chlorine mixed into the water will accelerate the leavening process (<strong>She\u2019arim Metzuyanim Be-halakha<\/strong> 109:3). In practice, this possibility is of no concern, and only a few meticulous people who make handmade <strong>matzot<\/strong> are scrupulous about drawing the water from wells or springs. In machine-matza factories, they take regular tap water from the municipal system, filter it thoroughly, and leave it in a cool place all night (R. Tzvi Yehuda Kook similarly would prepare <strong>mayim she-lanu <\/strong>from tap water).<\/p>\n<div>\n<hr size=\"1\" \/>\n<div>\n<a href='#_te01ftnref12_6' id='_te01ftn12_6'>[6]<\/a>. One who did not prepare <strong>mayim she-lanu<\/strong> should not bake matza using regular water. Rather, he should suffice with fruits, vegetables, and other foods for the rest of the holiday. However, if he otherwise will not have a <strong>kezayit <\/strong>of matza with which to fulfill the Torah commandment on the Seder night<strong>, <\/strong>he may bake matza using regular cold water, so that he does not neglect this mitzva (MB 455:36).<\/li>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The Sages prohibited kneading dough for Pesa\u1e25 matzot with lukewarm water, as warmth accelerates the leavening process. Unless workers are especially quick to knead and bake it, there is concern that it will become \u1e25ametz. The Sages forbade kneading the dough even with regular cold water found in cisterns and in springs, lest the surrounding [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27],"tags":[],"class_list":["post-5676","post","type-post","status-publish","format-standard","hentry","category-12-the-laws-of-matza"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>06.\u00a0Water That Has Stayed Overnight (\u201cMayim She-lanu\u201d) - Peninei Halakha<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ph.yhb.org.il\/en\/04-12-06\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"06.\u00a0Water That Has Stayed Overnight (\u201cMayim She-lanu\u201d) - Peninei Halakha\" \/>\n<meta property=\"og:description\" content=\"The Sages prohibited kneading dough for Pesa\u1e25 matzot with lukewarm water, as warmth accelerates the leavening process. Unless workers are especially quick to knead and bake it, there is concern that it will become \u1e25ametz. 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