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Yes, seriously.
She likes simple foods, without a lot of added flavors. She really liked the dense, “essence of wheat” flavor that it had.
That’s kinda what I like about Aviv – it tastes like toasted wheat.
The Isreali-made Shumura matza I bought this year didn’t have quite as strong a flavor of “essence of stale cardboard” as the stuff I’ve bought from Lubuvitch in the past, but I can’t say anyone enjoyed it.
are you saying that thousands of future Israelis suffered from chronic constipation for 40 years way back then?
All’s I’m saying if you know any cranky Jews chances are they’ll be just that more cranky come mid-Passover. Approach with caution.
Also, if it interests you somehow to find out how much your dog can fart, feed them matzohs.
Well, no, because they were also supposedly eating “bitter herbs” and such while wandering about and those tend to be high in fiber.
BTW - my store put the crates of Passover Matzo on clearance. Picked up three crates of Yehuda for $3.49 each, which was $2 cheaper than the Manischevitz. Should take care of all my “plain, unadorned cracker” needs for the next 6 months, if not year.
I think this is the most profound case of GQ SerenDipity[sup]TM[/sup] ever recorded–I’m getting goosebumps!
I posted the above, a zombie after seven years, on National Dog Farting Awareness Day, which somehow I had never been aware of. On that day Scientific American did a wrap-up of the contemporary science. No mention of why matzohs are so productive of gas in dogs, though.
Plus, walking can help get things moving downstairs. 
“Moses, do we really need to walk for forty years?”
“If you wouldn’t have eaten so much matzoh, this wouldn’t be a problem!”
Although I agree with all of the above, I also wonder if perhaps matzoh flour isn’t mixed with water and left to sit…
a process called autolysing, which softens bread dough by allowing opportunity for the natural (or added) enzymes to work, breaking up some of the starch / protein into simpler sugers.
One way or another “sitting” is a normal part of bread making, because the yeasts have trouble digesting flour – you need the enzyme action to break up the flour first.
We just let natural enzymes work when making bread at home, but when we experimented on a larger scale we used “bread improver”, which, among other things, contained extra enzymes.
If it’s kosher for Passover no, it is emphatically NOT left to sit. That is sort of the point of “kosher for Passover”. No more than 18 minutes from the moment water touches the flour until it comes out of the oven, and typically less than half that amount of time, which includes cooking. Even natural, wild yeast moving in and rising the dough is forbidden in that case.
Other times of the year? No one cares what you do with your matzo flour. Or matzo.
Is matzah flour different from normal flour, besides being kosher for Passover? Anybody try baking their own?
I have tried both round shmurah matza and those square matzoth; I don’t remember either brand, but the former seemed more like what you would expect a “real” matzah to look and taste like and less like an industrially mass-produced item. I did not notice any digestive effects, but I did not eat huge amounts.
Matzo flour for Passover must be either wheat, spelt, barley, rye or oat. Other than that, the requirement is that processing must be carefully controlled to prevent it from coming into contact with water prior to use as there is that 18 minute time limit from moisture to finished baking.
Well, yes, the square ones ARE machine made by an industrial process so your impressions are correct.
Yes, my question is that is that matzohs differs from bread in more than just being low fibre and unrisen and yeasty. It’s also not been partly broken down by enzymatic hydrolysis. Since this makes a difference to digestion by yeast, it’s also quite possible that it makes a difference to digestion by people?
Any Prozymites here?
Azymite (from Gk. azymes, unleavened bread) is a term of reproach used by the Orthodox churches since the eleventh century against the Latin Churches, who, together with the Armenians and the Maronites, celebrate the Eucharist with unleavened bread. Some Latin controversialists have responded by assailing the Greeks as “Fermentarians” and “Prozymites”.
Matzo, and in-depth talks about the status of your bowels. We’re reaching peak Zayda here 