Adding flour to a food while it is cooking, before or after adding vinegar: Pesachim 40b
Boiling 2 kernels of grain together in water: Pesachim 39b-40a
Singeing 2 sheaves of wheat together; liquid may leave one, and leaven the other: Pesachim 40a
Drying grain in a box in an oven; where the generated liquid can/can't drain: Pesachim 40a
Putting flour into Charoses or into a Mustard Concoction; eating it if it was already done: Pesachim 40b-41a
Dough Treatments
If it starts to bloat, place it in cold water: Pesachim 48b
Amount of wheat/barley dough, of varying qualities of grain, which one can prepare at one, whle keeping it from becoming Leaven: Pesachim 48a-b
[Not] Taking one's hands away from the dough during the preparation: Pesachim 42a
Handling of dough prevents leavening: Pesachim 48b
Kneading in the sun: Pesachim 42a
Kneading in warm water: Pesachim 36a, 42a
What to do with the dough if it was kneaded in warm water: Pesachim 42a
Kneading in water from a kettle: Pesachim 42a
Kneading in water that was left out overnight, instead of freshly drawn well-water: Pesachim 42a
Forming breads in designs: Pesachim 37a
Dough struck by a repetitive drip: Pesachim 39b
Pouring out the water used by the baker in working the dough: Pesachim 40b, 42a
Using separate vessels for water to use in treating the dough and for water used to cool off her hands: Pesachim 42a
Baking/Cooking Methods
Baking thick bread: Pesachim 36b-37a
Baking pre-baked bread: Pesachim 39b
Boiling pre-baked bread: Pesachim 39b
Baking pre-boiled bread: Pesachim 39b
Having a group of people preparing and baking their own dough, separately, vs. requiring them to work on one dough at a time for maximum speed: Pesachim 48b, 116a