Recommendation wanted for methods to make Knodelbrot from the Alto Adige

SusanMcKennaGrant on 14 Sep 2025 at 06:34

I’ve been engaged on methods to make the knodelbrot that’s bought commercially within the Alto Adige to make canederli. Canederli are known as “knodel” in German and are additionally made within the close by South Tyrol. House cooks apparently favour making them with stale kaiser rolls or purchase these baggage of prepared made knodelbrot that are bought within the native bakeries.

They’re wonderful,  shelf secure, mild as a feather and don’t get heavy and arduous over time like bread does if simply left to stale at room temperature. They make very mild canederli, not heavy in any respect and scrumptious. Does anybody understand how that is acheived? I’ve tried simply drying out the bread at room temperature. That works initially however over time the cubes get too heavy and end in denser, heavier canederli. Maybe the bread is cubed and dehydrated reasonably then simply left to stale at room temp? If that’s the case any recommendation on instances and temp? I’ve visited the area many instances and all the time convey knodelbrot residence with me. I’ve used it over a yr later and it’s nonetheless secure and really mild.  Anybody on the market with any technical data on how I’d give you the chance  obtain making my very own?  The cubes are about 1cmx1cm. 

Thanks upfront!