[Avodah] Gebrochts

[kennethgmiller at juno.com]

Rabbi Rich Wolpoe wrote:
> AISI, since we are machmir to have thin crispy matza,
> we can afford to be meikil about the cheshash of
> unbaked sections.

If there is a fear that wetting a matza might cause it to become chometz, that fear has nothing to do with how well the matzah got baked. If a matza was not baked well enough, then that portion of dough became chometz long before anyone put it in their soup.

Rather, if there is a fear that wetting a matza might cause it to become chometz, that fear is beased on how well the dough was *kneaded*. If there are any specks of flour which never got kneaded into the rest of the dough, then (IIUC) they are still capable of becoming chometz if they get wet.

(Disclaimer: This post should not be construed as opposing those views which base gebrockts on flour-mehl confusion, or other reasonings. It is only the "unbaked" logic which I'm opposing.)

Akiva Miller

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