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| | Newsroom | MaryJanesFarm |
 | | Most importantly, the flour can be in contact with water for no more than 18 minutes from start to finish since fermentation is understood to begin after this time rendering the matzo chametz. |
 | | Never missing a moment to involve our two girls, he fired up the oven, quickly amassed a menagerie of mixing bowls, spoons, rolling pins, flour, and a timer. |
 | | But, he prevailed, and the three of them hastily combined the flour, salt, and warm water, formed a ball, rolled out the dough, pricked it with a fork and put it in the oven to bake. |
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