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● Gen 19:3 . . He urged them strongly, so they turned aside to him and entered his house; and he prepared a feast for them, and baked unleavened bread, and they ate.
In this day and age of cultured yeast it's not easy to explain what the Bible means by leavened and unleavened. Well; the primary difference between the two terms is age; for example:
● 1Cor 5:8 . . Let us therefore celebrate the feast, not with old leaven
If there is an old leaven, then there must be a new leaven; just as there is an old wine and a new wine.
Old leaven refers to a batch of dough that's gone bad, i.e. become fermented; which, given time, dough will do on its own without the addition of yeast because all flour, no matter how carefully it's milled and packaged, contains a percentage of naturally-occurring fungi.
New leaven, then, would refer to a batch of dough that's used right away before the flour's naturally-occurring fungi has time to sour the dough.
In time, people learned that fermented dough (a.k.a. sour dough) was safe to eat, up to a point, which was a good thing in the days prior to refrigeration.
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● Gen 19:3 . . He urged them strongly, so they turned aside to him and entered his house; and he prepared a feast for them, and baked unleavened bread, and they ate.
In this day and age of cultured yeast it's not easy to explain what the Bible means by leavened and unleavened. Well; the primary difference between the two terms is age; for example:
● 1Cor 5:8 . . Let us therefore celebrate the feast, not with old leaven
If there is an old leaven, then there must be a new leaven; just as there is an old wine and a new wine.
Old leaven refers to a batch of dough that's gone bad, i.e. become fermented; which, given time, dough will do on its own without the addition of yeast because all flour, no matter how carefully it's milled and packaged, contains a percentage of naturally-occurring fungi.
New leaven, then, would refer to a batch of dough that's used right away before the flour's naturally-occurring fungi has time to sour the dough.
In time, people learned that fermented dough (a.k.a. sour dough) was safe to eat, up to a point, which was a good thing in the days prior to refrigeration.
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