I found when making kneidlach with shmura matzah meal to use a little less than the recipe called for. May work in other recipes to
That makes sense. I find the shmurah mehl to be “heavier” than the non-shmurah. It makes no sense that this should be so. After all, the shmurah should only be differnet in the time that it was guarded, it should have no effect on the type of matzah made from the wheat. Soemhow I feel like they leave more bran on the wheat, so it’s almsot like a whole wheat matzah, which of course is a heavier texture than regular matzah.