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

Antonia Calvo ladyadele at paradise.net.nz
Tue Dec 15 09:43:03 PST 2009

Volker Bach wrote:
> 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. 

You may need to add a lttle more brine or weight the cabbage down more. 

> 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.

I don't know.  Biut I *do* know that how you cook pototoes can have a 
large effect on their water content.

Antonia di Benedetto Calvo

Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus

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