Хлябът на българина: хляб без квас, хляб с квас
The bread of the Bulgarian - bread without leaven bread with leaven

Summary/Abstract: In the presented paper the object of study is bread, attending the whole human life. According to the technology of its preparation it may be with and without leaven. Here are traced the functions of different kinds of bread both in everyday life and in ritual-festive system on Bulgarian pre-industrial society. In every-day life of the Bulgarians bread without leaven (pita, turta, pressenets, pogacha, etc.) has a broad distribution. It is kneaded from wheat, rye or maize flour, water and salt; it is baked on live coals, ashes or in podnitsa- flat earthen baking dish with an earthen or metal lid. Besides in every-day life this kind of bread is connected with various worldview concepts and beliefs and ritual practices. According to ethnographic data from the end of 19-th C. the bread with leaven has greater significance in Bulgarian folk culture. This kind of bread (kissel, kvasen, kvasnik) is kneaded once a week - usually on Monday or Thursday, - those days are considered to be good, according to folk notions. Its preparation needs more experience, abilities, and also good leaven and good flour. The author also examines the ritual preparation of leaven new or young, taking place at the time of the New Year calendar cycle or at the beginning of the wedding.

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