Soft Matzot for Ashkenazim
This question and answer were automatically translated using our trained AI and have not yet been reviewed by a qualified rabbi. Please treat this translation with caution.
go to original →
Question
I was told that hard matzot are preferable because there is no concern that they are not baked. From what I understand, the medical field says they are not baked but mainly dried, and therefore they cause digestive problems because it's almost like eating dough, unlike soft matzot which are truly baked. Besides, I saw in a bakery that hard matzot come out of the oven quite soft and are placed in a drying cabinet to prevent mold. If they come out baked from the oven, then they are essentially soft dried matzot. How can it be said that there is a custom to eat specifically hard matzot, and if they are not baked, then it is chametz?
Answer
Hello,
The custom of Ashkenazim is still thin crackers and not thick bread, as the Rema wrote. One should not change the custom.
Source
Shulchan Aruch, Orach Chaim 460:4