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Richard in Cincy

Starch...

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Joined: Dec 12, 2005

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Posted to Thread #20634 at 5:57 pm on Oct 6, 2011

they bind the apple filling better than apples alone (which can sometimes be like shingles in a strudel) and provide a more cohesive and creamier filling. Thats why it's appropriate to use a mealy russet potato that disentegrates as it cooks and releases its starch over a waxy potato that holds together.

Old Bavarian tradition.


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