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

Volker Bach carlton_bach at yahoo.de
Wed Dec 16 02:02:05 PST 2009

--- Judith Epstein <judith at ipstenu.org> schrieb am Di, 15.12.2009:

5 Dec 2009, at 4:49 AM, Volker Bach wrote:
> > 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.
> > 
> > YIS
> > 
> > Giano
> I wouldn't know without seeing the recipe, but maybe you
> should just avoid mealy potatoes like Idaho, and go with
> something a little firmer and with less moisture -- russet,
> white, or Yukon Gold, maybe.

Ours are totally different, unfortunately. I've tried getting the traditional 'red', but they've all but disappeared. Ourt 'mealy' potatoes are supposed to be the right kind for baking and knoedel, just not this time. I probably also left them in the water too long this time around. 



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