[Avodah] Gebrochts

[Chaim G Steinmetz]

IIRC, this is one of the topics that keep on coming up. A brief comment
or 2:
1) The reasoning attributed below to the Baal Hatanya in his tshuva (not
his Shulchan Aruch like has been mistakenly attributed) is not based on
the thickness of the matzos, but on the quickness of the kneading
process, which was a recent developement, ayin shom.
2) The Baal Hatanya himself, after discussing the issue at length, going
throught the relevant poskim etc., writes that lehalacha there is plenty
to rely on not to be makpid, but Pesach the minhog bymany is to have
chumras etc., to worry about a daas yochid etc. Interestingly enough, the
Shaarei Tshuvah (460:10) - though seemingly going with the approach that
the reason for the machmirim is because of the thick matzos (he does not
bring the abovementioned tshuvah, and I don't know if he could have seen
it) - also brings plenty basis to be choshesh (for those that want to be
machmir), and he definitely does not express the disdain (an attitude NOT
expressed by the Mishnah Brurah 458:4, and many other non-Chassidish
gedolim and poskim...) for this minhag yisroel/chumra that many seem to
have. And see also his conclusion!
Bottom line (like the ST writes): V'amech Kulom Tzaddikim, whether they
eat gebrokst or not!
CGS

On Mon, 06 Apr 2009 06:16:12 -0400 Yitzchok Levine
<Larry.Levine at stevens.edu> writes:
Dr. Josh Backon sent me the message below about Gebrokts.  My
understanding is that anyone who presently does not eat gebrokts can be
mattir nedder and then eat gebrokts. YL :-)

(intro snipped)
Then how did this minhag ta'ut originate ?? The RAAVAN (Pesachim 39a)
mentions a 12th century custom where people would refrain (rightfully)
from soaking the matza (for the seder) in wine or soup. But this was
NOT because it would become chametz but because one couldn't fulfill
one's obligation with soaked matza. Only these ignorami thought it was
because soaking matza would make it chametz !

It was only much later (Shulchan Aruch Harav) who thought that perhaps
the reason would have been because matza made then was MUCH thicker
than it is today and perhaps some unbaked dough would become chametz
if mixed with water. But this reasoning was knocked down by the Shaarei
Teshuva (Orach Chaim 460:10) since in the past 150 years, matza is made
thin.
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