Sunday, March 10, 2013

// // 1 comment

Wood and Matzah

by Reb Gutman Locks @ Mystical Paths


…The Stack of Firewood Outside the Matzah Factory

      I picked up my matzah today. I really enjoy doing it. There is always a huge stack of firewood outside the factory. This year I wondered, why when we bake matzah do we insist on using wood for fuel instead of using the much more convenient alternatives, electricity or gas? I thought that it was to add flavor, but I heard that it is because, with wood, the baking times are steady and known.

I like my reason better.

1 comment:

  1. I also think this is part of the reason. Other reasons why matzah tastes different between the brands is the flour (whole wheat or white) as well as the water. Matzah is strictly only water and flour, with no additives like sugar or salt, but water has a different taste all over the country depending on location. The shmurah matzah I macher is from Netivot and it is a crisp cracker with a somewhat salty taste.


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