Baker’s Reference Pages

The rabbis taught: “Thick loaves must not be baked on Passover. Such is the decree of the school of Shammai, but the school of Hillel permit this to be done.” How thick should they be? Said R. Huna: “One handbreadth, because the thickness of the showbreads was one handbreadth.” R. Joseph opposed this: How can Beit Hillel permit the loaves on Passover to be one handbreadth thick, for what have the showbreads in common with Passover loaves (i.e. matzah)? In the case of showbreads there were priests who were thoroughly competent for their work; but the Passover loaves are prepared by ordinary people. The showbreads were prepared with the utmost skill, and how can they be compared to ordinary loaves? For the former dry wood only was used, while for the latter even damp wood is used? The former were baked in a hot oven, while the latter are often baked in a cooler oven; for the baking of showbreads an iron stove was used, while for the Passover loaves an earthen oven was considered sufficient. Said R. Jeremiah bar Abba: I especially asked our Rabbi, and according to another version R. Jeremiah bar Abba said in the name of Rav, who asked his teacher concerning this question, and he answered: By “thick loaves” is meant in reality a large quantity of dough…. - BT Betzah 21b

Parve bakers live all over the world. We bring diverse experiences to our baking and work in different kitchen environments throughout the seasons. These reference pages are intended to make using my recipes easier and baking, in general, more pleasurable for everyone.

Basic Metric and Oven Conversions

Equivalent Dry and Liquid Measures   

How to Prepare Toasted Nuts for Baking

Passover Baking Substitutes

For more information, see Kosher Baking at Home

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