[Sca-cooks] Accidental sourdough, krauting failure and random stuff
t.d.decker at att.net
Tue Dec 15 05:23:03 PST 2009
The answer is yes, they are always "improving" potatoes. Whether or not
this produces the undesired effects, I don't know. I would suggest trying
with some of the red skinned potatoes. Thise are usually "boiling"
----- Original Message -----
From: "Volker Bach" <carlton_bach at yahoo.de>
And a final OOP question: does anyone know whether potato strains have
changed greatly in the past 40 or so years? I tried recipes from the
1940s-1960s for potato-based dumplings, pie crust and bread, and I always
need massively more flour than the recipes say before the dough starts
becoming viable.. I bought 'mealy' potatos, but they didn't feel very mealy.
Is it just a matter of 'excrement occurs' or is it down to the new strains?
Mealy is out of fashion, I gather.
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