Kosher 4


Waldo | Oct 27, 200311:37 AM

I am considering making my own matzoh this year.

Does anyone have any experience with this? I am looking for help specifically for the following:
1) What is a good flour-water ratio?
2) Is there any way for a home baker to get 'shmurah' flour?
3) Any way got get one of those spikey rolling pins? Are they all custom made?

I am curious is anyone has ever done this successfully (from both a taste and kashrus point of view).

No need for anyone to point out the multitude of reasons why this is not a good idea.

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