Moadim lesimcha! As a veteran home matza baker, and running low on teeth, I thoroughly searched the early Ashkenaz poskim for clues and for validation of doing soft matzos. I experimented with chametz, and consulted some local expertise for shimmush. I did three soft matzos in my erev Pesach baking, At yaschatz, it passed the “string test” and at korech my core of lettuce was actually wrapped in a two inch square (or little smaller) kezayis of a a softie. I found it sort of tasteless, missing the toasted whole wheat taste of my cracker matzos, and yes they go stale. I won’t try it again until I master salt free tortilla making.
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