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<DIV>IIRC, this is one of the topics that keep on coming up. A brief comment or
2:</DIV>
<DIV>1) The reasoning attributed below to the Baal Hatanya in his
<STRONG>tshuva </STRONG>(<STRONG>not</STRONG> 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.<BR>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!</DIV>
<DIV>Bottom line (like the ST writes): V'amech Kulom Tzaddikim, whether they eat
gebrokst or not!<BR>CGS</DIV>
<DIV> </DIV>
<DIV>On Mon, 06 Apr 2009 06:16:12 -0400 Yitzchok Levine <<A
href="mailto:Larry.Levine@stevens.edu">Larry.Levine@stevens.edu</A>>
writes:</DIV>
<BLOCKQUOTE dir=ltr
style="PADDING-LEFT: 10px; MARGIN-LEFT: 10px; BORDER-LEFT: #000000 2px solid">
<DIV><FONT size=3>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 :-)<BR><BR>(intro
snipped)<BR>Then how did this minhag ta'ut originate ?? The RAAVAN (Pesachim
39a)<BR>mentions a 12th century custom where people would refrain
(rightfully)<BR>from soaking the matza (for the seder) in wine or soup. But
this was<BR>NOT because it would become chametz but because one couldn't
fulfill<BR>one's obligation with soaked matza. Only these ignorami thought it
was<BR>because soaking matza would make it chametz !<BR><BR>It was only much
later (Shulchan Aruch Harav) who thought that perhaps<BR>the reason would have
been because matza made then was MUCH thicker<BR>than it is today and perhaps
some unbaked dough would become chametz<BR>if mixed with water. But this
reasoning was knocked down by the Shaarei<BR>Teshuva (Orach Chaim 460:10)
since in the past 150 years, matza is
made<BR>thin.<BR></FONT></DIV></BLOCKQUOTE></BODY></HTML>
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