@Gaon
Most ‘commercial’ matzo is at least a couple of months old.
I’ll be baking our hand schmurah in a wood fired outdoor brick oven in our yard this coming week. It will be nice and fresh for Pesach.
My sons and I built the oven as a bonding project about 25 years ago and we enjoy using it every year. Once the matzo baking is over, the oven is secured and not used until the following year.
Our smokehouse is full of meats, fowl and fish that is curing for Pesach. As I have mentioned in other posts, we buy no prepared foods, but make everything from scratch. We have a separate Pesach kitchen and today was soup and potato kugel preparation day. All are cooling now and a freezer will be filled before we go to bed tonight. Mrs. CTL and I are eagerly awaiting the arrival of the gantze mishpocha for the entire Yuntif, should be about 50 sleeping and eating here in the compound.
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