[Sca-cooks] Accidental sourdough, krauting failure and random stuff

Terry Decker 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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