Tips for Those Who Want to Keep Yoshon

What tips do you have for those that want to keep yoshon but find it difficult?

The Mishnah Berurah (489:45 and Biur Halacha) relates that because of the difficulty in keeping yoshon, historically most people were lenient. Nevertheless, the Mishnah Berurah encourages everyone to at least attempt some level of yoshon observance. One should not take the attitude that since I cannot follow all the stringencies, I will do nothing.

Based on what we previously discussed, here are some practical recommendations in keeping with the Mishna Brurah’s admonition: If one can purchase flour that is a blend consisting of a majority of winter wheat, this is preferable to using pure spring wheat. If one can purchase flour that is 100% winter wheat, even if it contains enrichments and barley malt, this is better than purchasing a blend. Of course, the best would be to purchase flour that is certified yoshon.

One particular concern for those that observe yoshon is to ensure that if they stock up on yoshon products to last through the season, they should not become infested. Stored items that are prone to infestation, such as bags of barley and flour, should be refrigerated or frozen.

It is advisable to consult a rabbi to help guide you to the level of observance of yoshon that is appropriate for your situation. Whatever one decides, it should be stipulated that it is being followed bli neder (not as a binding obligation). A valuable “Guide to Chodosh” by Rabbi Yosef Herman, with important input from the OU’s Rabbi David Gorelik, is available twice a year by email at chodosh@moruda.com; hard copy at 646.278.1189 and updates at chodosh-subscribe@jif.org.il.

The Gerald & Karin Feldhamer OU Kosher Halacha Yomis is dedicated to the memory of Rav Yisroel Belsky, zt"l, who served as halachic consultant for OU Kosher for more than 28 years; many of the responses in Halacha Yomis are based on the rulings of Rabbi Belsky. Subscribe to the Halacha Yomis daily email here.