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

[Judith Epstein]

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.

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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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