Feingold Bread

לחם פיינגולד

The Feingold bread stand on HaAfarsek Street in Mahane Yehuda Market — sourdough loaves, plaited Shabbat challahs and baguettes, under Badatz Mehadrin supervision (Rabbi Avraham Rubin). "Good bread, Jerusalem", as the round sign says. The bread rises on wild sourdough alone, no yeast, from flour, water and salt, over a slow rise of about 26 hours. The board out front lists spelt bread of 100% wholemeal spelt, the same loaf under a seed crust — flax, chia, white and red quinoa, poppy, black and white sesame, sunflower, pumpkin and oat — country bread, walnut bread with a cup of fresh walnuts, a grain-and-seed loaf of wholemeal wheat, spelt and rye, olive bread, and a French loaf of white flour. The baguettes and the American bagel are the only things here baked with yeast. On Friday morning the queue runs out into the lane.

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