[Sca-cooks] Accidental sourdough, krauting failure and random stuff
susanrlin at gmail.com
Tue Dec 15 07:02:24 PST 2009
The bread sounds interesting - I've yet to work with spelt.
As for the kraut - when I made it last year my instructions said to make
sure there was enough salt water to cover. It started weeping immediately
but did not give off enough of its own juice to cover so I kept adding a
salted water mixture - something like 1/2 cups salt to 1 quart water until I
had added enough to cover the cabbage - after that it was very happy.
Sometimes "crud" grows on top of the water - just skim that off. As long as
the kraut stays submerged I think you're okay.
Good luck next time.
On Tue, Dec 15, 2009 at 3:49 AM, Volker Bach <carlton_bach at yahoo.de> wrote:
> Random news:
> I was hoping to try to a recipe for flatbread made of soaked and crushed
> spelt grains, but didn't have the time last Wednesday. The soaked grains
> attracted a sourdough culture, so I pureed them, added spelt and whole wheat
> flour and baked the result this morning. It turned out surprisingly good. So
> far, this is the best result I've had with wild cultures. Maybe winter is a
> good time.
> The krauting went bad. I got the right fermentation judging by the smell,
> but the top grew mould. I suspect the cabbage simply didn't 'sweat' enough
> water. Maybe next time I need to add extra water from the start.
> 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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