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The fifth chapter of Menachos begins by informing us that all minchah offerings were brought as matzah, unleavened, except for two cases. Ten of the forty loaves brought with a todah were chametz, and the two loaves brought on Shavuos, the shtei halechem, were chametz. How was this leavening process conducted?
Rabbi Meir explains that sourdough, an agent used to ferment the dough, was selected from within the dough itself rather than using an external pieced of sourdough, thus ensuring that the required volume of the dough will not be exceeded.
We examine the Matza/Chametz directives.