according to the recipe there's no salt in the dough.
I think that because they take merely seconds to cook, that's not enough time for them to take up enough salt from the water..

do I have to salt the water really heavily or do I add a little salt to the dough? what are your opinions on that?

@distelfliege i would say: Try both and look what fits better to your usecase.
i normally go on heavy salted water (i once read: if you cook noodles, cook them in a salty Sea).

@syndikalista thanks! :)

@syndikalista @distelfliege salty as the sea is my wisdom too, but i also tend to season my dough

@distelfliege add salt to the dough! The recipe writer probably just forgot.

@mcmoots thanks :) I'll try it out!

@distelfliege I'm from the "the salt comes with the sauce" faction (so no salt in or on noodles, rice, potatoes etc.), but I won't go to war over it 😂

(or will i? )

@distelfliege *feiert dich*

@Hoern_ haha *erröt*
ich war auch ein wenig stolz auf meinen fluffteig.

@distelfliege :33

@distelfliege Spouse makes really good pie crust. He tends to look at all the tricks for making really good pie crust with perplexity, because he just automatically adds the right amount of water for the humidity and doesn't work the dough too much, etc. etc.

(I share this because you sound the way he does about the people who use vodka in pie crust instead of water, and so forth.)

@gannet vodka instead of water??? 😳

@distelfliege It doesn't activate the gluten, I think.

@gannet I never tried that :D normally gluten can deal with alcohol because yeast produces alcohol too.. but is that the kind of pie crust without yeast? with a dough like shortbread?

@gannet ok i just googled recipes. It looks like what you would use to make a quiche!

@distelfliege @gannet I have done the vodka pie crust thing. It works....fine, I guess? I'm not convinced it makes a significant a difference, but tough pie crust is not something I normally have trouble with.

@eskay8 @gannet but does it taste okay? or does it taste like nothing because the alcohol in the vodka evaporates completely?

@gannet @eskay8 tasting not like vodka would be optimal i guess 😂

@distelfliege @gannet No difference in taste.

@eskay8 @gannet okay. so the alcohol would evaporate and only water would remain..
I would call that an expensive way to add water to your crust dough :)

@distelfliege @eskay8 me too, but people get passionate about pie crust

@distelfliege @eskay8 I’ve never had it, but I think it’s supposed to disappear

@distelfliege yes, that kind of crust. We use it for all kinds of pie, sweet and savory. And there's arguments about whether it’s better to use lard or shortening for flakiness or butter for flavor.

Some people don’t care about piecrust at all; it’s just a container. Other people like it as a thing in itself.