I copied from newsletter of YRM and post this. It helps us to prepare for Feast of Unleavened Bread. Leaving Agents A leavening agent (sometimes just called leavening or leaven) is a substance used in doughs and batters that causes them to rise. In the presence of moisture, heat, acidity, or other triggers the leavening agent reacts to produce gas (often carbon dioxide) that becomes trapped as bubbles within the dough. When a dough or batter is baked, it sets and the holes left by the gas bubbles remain. This is what gives breads, cakes, and other baked goods their soft, sponge-like textures. During the Feast of Unleavened Bread, Yahweh commands that no leavening be eaten or found on our premises: Seven days shall there be no leaven found in your houses: for whosoever eateth that which is leavened, even that soul shall be cut off from the congregation of Israel, whether he be a stranger, or born in the land. You shall eat nothing leavened; in all your habitations shall ye eat unleavened bread, Exodus 12:19-20. Below are leavening agents found in a variety of foods that must be used up or removed by the Feast of Unleavened Bread. Incidentally, it is not acceptable to remove leavening from your property if you just bring it back once the Feast is over. The lesson is to remove leavening entirely from our lives, which represents that which promotes corruption. To bring it back at the end of the Feast subverts the whole purpose of the lesson. Commonly used leavening agents include: · Yeasts, including: · bakers yeast · active dried yeast · baking powder · baking soda · cream of tartar (potassium bitartrate) · sourdough · ammonium carbonate · ammonium bicarbonate · Potassium carbonate · Potassium bicarbonate · Dipotassium carbonate
Posted on: Sat, 22 Mar 2014 23:16:40 +0000
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