Join the Maimonides Minute for the rerelease of our series on the Rambam’s laws of Passover.
Today’s shiur deals with the process of making chametz: what types of grain can become chametz? Under what circumstances do they become chametz? Does fruit juice added to grain create chametz just as water does? And how do kitniyot fit into this discussion? What are the restrictions on baking on Pesach? At what point must one begin to watch the grain to ensure that it does not come into contact with water? What is the concept of “mayim shelanu”?