Pies, buns, sourdough cheesecakes (no industrial yeast)

[grettagarbo]

grettagarbo, glad to share

I must say right away that I already baked these pies, I liked them for a long time, half a portion!
For Christmas, after my grandmother, I always bake pies. I just grew a new sourdough (thick French), it was her debut! The dough turned out rather weak, it grew almost 2 times in 3 hours, I put 100 grams of sugar, and out of the total mass of whole grain flour there were 100 grams.
Then the pies came up for a long time, but I stretched the dough, which was already glowing)), I wanted such pies so that the question did not arise - oh, where is the filling?
In short, delicious. It turned out even more than 2 baking sheets, I also made roses with cinnamon, since the pastry filling was over. Yesterday evening, half was already eaten, and all the roses were gone (by the way, there was a little sourness in them, but not a gram in the pies!).
I re-read the whole topic today, I was surprised at the way of cooking the cabbage filling, I just stewed it corny, thanks, I'll try it somehow!

Thank you for the wonderful pie recipe, and everyone with a wonderful holiday today

[Daria]

Daria, thanks for the delicious report! Good luck with your pies!

Good evening!
A wonderful recipe for using excess leaven! Thanks a lot to the author!
The pets are no longer able to eat my pies, they have to pack them in boxes and give them to friends!
The dough is amazing!
But I just can't think of what else to make a new filling! There have already been: potatoes-fried onions-bacon, egg-green onions-soft cheese, stewed sauerkraut-brisket, fresh stewed cabbage-egg, potatoes-onions-beef liver.

Angela, your pies look very nice and appetizing. Glad that the recipe stuck! There is also a filling of rice with an egg, jam, pies with a heart, with a fish filling, with blanched cabbage and an egg (the cabbage remains light, not dark) How long does it take to figure out a new filling itself?

and here's another from your test. I switched to sweet buns-cheesecakes! Closed buns with boiled condensed milk, open cheesecakes with marmalades.

Thanks a lot for the recipe! It's not the first time I've baked, I make half a portion (knead in a bread maker). A good recipe, both in itself and as a base for experimentation. I reduced the amount of oil and replaced it with vegetable oil, I like it more. When you do not want sour cream or not, you can take mashed potatoes in the same amount, the dough is soft, it rises perfectly, the buns fly away simply.

Half were devoured while still warm.

And my dough was too sweet for the filling of the cartrfelnaya ... although I put 100 g instead of 150. The husband ate alone and says everything, eat such yourself. Well, I ate ate ... as much as I could the rest, bye bye .... Annoyance and disappointment It is time to rehabilitate for new ones. But I'll put in more flour, less sugar, and I'll cut the portion by half, otherwise you never know ...

[Ilona]

Ilona, and what is your bread maker? It seems that so many products will not fit in mine.

[Ilona]

Ilona, again baked buns and cakes according to your recipe. Usually the bread maker was kneaded for 1/2 serving. For the first time I kneaded with my hands, because I took 3/4 portions, and this is already a lot for my HP. I probably never got such pleasure from the test! Soft and docile. Added a little more flour - literally + one small handful. I could not help but write, the dough is just wonderful! Thank you!

I came to say thank you for the recipe! Not so long ago, it grew to a leaven))) and here is the result

Knead in half a portion.

please tell me how long can the buns rise? the dough lifted well (but my leaven was already so strong). then she formed jam pies, buns and little buns. I put it on a proofer and went to the kindergarten. after about 30 minutes I set it to bake, but they rose a little. I would even say that they spread more. but the kids asked for the koloboks and they were afraid that they might stand. this is my first experience with baking. I bake bread - norms. yes, in principle, and everyone eats it, but hunting beauty as in your photo



I can't figure out how to insert a photo

[Ilona]

Ilona, and if you make half a portion, then half a portion of the dough?

I fed it once a day, and then adjusted it, as the girls taught to take away a teaspoon and feed it every three days. Otherwise, we had a lot of pies in our house

Good evening, I'm starting to cook pies according to your recipe and read the whole topic, I saw an interesting statement.
I understand that 4 years have passed, but maybe you saved sighting where you can read in more detail
You wrote that you feed 1 teaspoon of sourdough and they mature for 3 days, I would really like to read about it.
Thanks for your recipe.

I express my sincere gratitude for the successful recipe!
Made from this dough buns with poppy seeds and cinnamon (like cinnabons). I baked it with milk-cream filling, after baking I covered it with sour cream and sugar on top.

It turned out just gorgeous! The pastry is tender, although it is based on whole grain sourdough, only the color is darker than usual. Lush and juicy due to the filling.


Even the fussy husband checked out, which means a lot