July 31, 2011 - 5:56am
St. Galler Buerli, 2. attempt
This is my 2. attempt to make the Swiss St. Galler Buerli. Since they went to the Swiss club party for Swiss independence day, I don't have a crumb shot. Could not even taste them they got devoured so fast. Got some orders so they must have been good. This time I used a mix of AP,WW and Rye so to come closer to the swiss Ruchmehl. I also used a lot of bench flour which makes it easy to work this very wet dough and got the look I remember from Switzerland.
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Hi, your Swiss St. Galler Buerli look interest. How about posting the formula you finally came up with, for those of us that might wish to try to make them, too?
Ron
Hi, thanks for you interest. Search for St. Galler Buerli. I have posted the formula there. Just a hint: It is a very wet dough, so use lots of bench flour. Let me know if you have more questions.