Whenever I arrive in the train station in Frankfurt or Crakow, there's always someone (or several people) selling these (often with poppy seed or sesame seed versions as well as salted). I always want to buy one. I never do. I'm sure if I make them they'll be so good that I won't want to try them from a vendor. I'm sure that they can't be sourdough, and being from California, I'm all for sourdough anything. Question, though: If I have all-purpose flour and vital wheat gluten, how much vital wheat gluten should I add to the all-purpose to get the same effect as high-gluten flour? Try adding about a teaspoon of gluten per cup of flour to raise the protein level. ~ MaryJane

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