Tag Archives: Passover

There is a woman who has come to the Stone Hearth Bakery every feast season for as long as I have operated it — more than twenty years now — and who cannot eat wheat. She cannot eat barley or … Continue reading →

The distinction between Chapter 11 and this chapter is, in the most literal sense, a matter of proportion. The oil-enriched matzah of Recipe 16 in the previous chapter contains three tablespoons of olive oil in a dough of two cups … Continue reading →

A note before beginning: the recipes in Part Four are written for the Level 3 kitchen, the most austere standard of unleavened observance, in which no biological leavening, no chemical leavening, and no deliberate mechanical incorporation of air for the … Continue reading →

There is a moment in every serious baker’s education when she understands, for the first time, what fat actually is in a dough. Not what it does in the gross functional sense — she knows it makes things tender, she … Continue reading →

A note before beginning: the recipes in Part Three are written for the Level 2 kitchen, meaning they contain no biological leavening of any kind and no chemical leavening agents — no yeast, no sourdough culture, no baking soda, no … Continue reading →

There is a school of thought in certain Bravian religious communities — more common, in my experience, in the interior provinces than in the port towns, and more common among people who have thought about the feast season in the … Continue reading →

There is a persistent misunderstanding about the unleavened kitchen during the festival season that I have spent a good part of my teaching career working to correct, and it is this: that the absence of biological leavening limits the baker … Continue reading →

The flatbread is the oldest bread. This is not a romantic notion but a historical fact: before there were leavening cultures, before there were clay ovens, before there were milling stones capable of producing flour of any fineness, there were … Continue reading →