Dusty wrote:

"Samartha" wrote in message
news:mailman.1064900797.22165.rec.food.sourdough@w ww.mountainbitwarrior.com...
...
needed bread crumbs for my Zwetschgenknödel and I always have a stash of
[Ummmm...I haven't had a Zwetschgenknödel for ... 50 years... Zonds! I
didn't even recall it until you'd mentioned it. I'm gonna hafta make my way
up your way and personally check on the quality of your product...(:-o)!]

Well, it's bloody OT - almost no SD there at all but one observation
came up which is similar to SD.

It got softer with time but -ok back up: The dough is flour, smashed
boiled potatoes and 1 egg, salt, maybe some milk. Zwetschge (Italian
plum) goes into the middle of a round sphere (2 1/2") of dough formed
and cooked in boiling salt water until they start rolling. Most recipes
take the plum stone (?) out and put a sugar cube in but the purpose of
the stones is to be able to count how many got eaten to determine the
winner and the sugar cube defeats that purpose.

So, initially dough could be formed into balls easily but since is was
too early to cook, it stood around for a couple of hours and then - the
dough got too soft to be handled decently, it was a big mess and I don't
have a clue why this got softer. There was no yeast nor SD or other
fermentation happening in that time frame but it was almost flowing. I
put a lot of flour in to contain the mess and make it somewhat
shapeable. First attempt to recreate this childhood memory.

The organic bred crumbs from Carl's SD white bread come in as being
roasted in butter with sugar slowly so the sugar melts and builds small
caramelized hard clumps with the crumbs. Everything gets nicely brown.
The cooked Knödels are put into a baking sheet or pyrex (? = heat
resistant glass) pan with high rim, are filled in, covered with crumbs
about 1/2" over Knödel and baked over again in the oven.

Pretty decadent with sugar.

Samartha

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