Category: Minhagim

8

The Possible Origin of the Schlissel Challah

The week after Pesach, it’s hard to obtain yeast. Sourdough was gotten rid of before the holiday. Fleischman didn’t invent a way to make dry active yeast yet. You had to get rid of all your starter dough.

Easiest thing to do is skim the yeast off of beer. (The term for this yeast layer is “barm”, for what it’s worth.) Problem is, that’s way too much. So, you put some metal into the dough, as metal slows down yeast. Likely a key — right size, handy.