Reading this article about challah-making, I noticed the following:
Using the starter, I tried the Rich Sourdough Barches recipe from Inside the Jewish Bakery, which the authors say is adapted from the Trumat HaDeshen, the writings of 15th-century sage Rabbi Israel ben Petachiah Isserlein.
Where does this recipe appear in the writings of the Terumas haDeshen?
Answer
We never claimed that the recipe originated from the Terumas Hadeshen; that was the article author's own conclusion. What we said in the book was, "As early as the fifteenth century, it is recorded that every Friday evening the Austrian sage Rabbi Israel ben Petahiah Isserlein (1390-1460) welcomed Shabbes with “three fine hallot kneaded with eggs oil, and a little water.” This is a quotation from the Leket Yosher of Rabbi Joseph bar Moshe and is cited in Eat and be Satisfied by John Cooper (Aronson, 1993), p. 175.
Since commercial yeast was not invented until the late 19th cent. CE, the only leaven available at the time would have been wild yeast (sourdough).
No comments:
Post a Comment