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

[Judith Epstein]

On 15 Dec 2009, at 7:35 AM, Judith Epstein wrote:

> 
> On 15 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.

Oops, I correct myself. Instead of "russet" I meant "red." I think my thought was, well, russet is a shade of red, so russet must be the proper name for red potatoes. Guess not, now that I've looked it up.

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D'vorah, mka Judith Epstein
Master Albrecht Waldfurster's Egg
Middle Kingdom, Midlands, Ayreton, Tree-Girt-Sea (Chicago, IL)
judith at ipstenu.org
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