The bit about needing to account for the action of wild yeasts was totally new for me. I wonder if the traditionally-made stuff is really different tasting from the Manischewitz kind?

April 06, 2026 - 04:00 UTC

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A) shmura matzah is more burnt and tastes of it

B) the Manischewitz kind is cooked in under 18 minutes as well (it says on the box)

C) there is also not-kosher-for-passover matzah and it tastes less burnt so I assume they take longer to make it. I'm confused *why* they make it, but it exists
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(Why do I know what the other kind of matzah tastes like? Because my spouse also didn't realize that non-kfp matzah exists and they were doing the shopping and I didn't want to throw it out.)
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