So I was reading the Exodus/Passover account this morning and it occurred to me to wonder:
What kind of leaven did the Israelites in Egypt use, anyway? I mean, obviously (I think) it would be a naturally occuring yeast, but how did they work with it? Was it like a sourdough, where you use some of the last batch to leaven the next batch? Or was it fresh leavening added to every batch?
I'm just wondering, exactly what did they have to do differently, in terms of recipe, when they were commanded not to leaven their bread.
Was the process changed much when, many generations later and in a different land, the Jews were keeping the Passover feast in the time of Christ?