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

[Volker Bach]

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.

YIS

Giano



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