Lean pies with potatoes. Yeast-free sourdough pie dough

[Dough:]

Lenten pies with potatoes. Yeast-free sourdough pie dough

Category: Sourdough bread

Ingredients
Dough:
Sourdough at its peak /	350 g
Or 50 starter cultures + 150 water + 150 flour and let it double
Water	180 g
Salt	2 tsp
Sugar	7-8 st. l.
Refined vegetable oil	0.5 stack
Wheat flour	600 g
Filling:
Potatoes	6-8 pcs.
Bulb onions	2-3 pcs.
Greens	bunch
Garlic	2-3 tooth.
Vegetable oil	2-3 st. l.
Salt	taste

Cooking method

• Dough:
• • Knead a dough of 50 g of sourdough, 150 g of water and 150 g of wheat flour. Cover, put in a warm place and let it rise twice. During this time, you can make the filling. Or we skip this step and immediately take 350 g of sourdough at the peak of maturity and go directly to the second point.
• • Knead the dough from the remaining ingredients and all the dough. Let it rise properly for 3 hours.
• • Place on the table, sprinkled with flour and gently, without settling, divide into small portions, forming balls.
• 
• Cover our "blanks" so that they don't wind up.
• • Gently, trying not to press hard on the dough, stretch the ball into a cake and put the filling on top.
• 
• 
• • Stick the edges of the cake together to form a cake.
• 
• • Put aside, on the sprinkled edge of the table, turning the seam down and do the same with the rest of the balls-blanks
• 
• * In my photo you can also see round ones - this is with orange jam inside.
• • Cover the pies with plastic wrap, so that they are not windy and let them rise a little for 30-40 minutes.
• • Fry pies in a skillet in vegetable oil, but you can also bake in the oven.
• 
• 
• 

Similar recipes

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Lean whole wheat pies in a bread maker (Peppercorn)

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[ilonnna]

ilonnna!
As always - GREAT !!!

[New vitamin]

New vitamin, Thank you, embarrassed ...
I will wait for a photo of your pies!

I'm afraid there will be no photo
They pop while I go for the camera

I'm afraid there will be no photo
They pop while I go for the camera

Ha! Duc, I'm just going to knead the dough, and the fotik is already "pulling along" to catch the snacks, not an empty plate.

Very nice and delicious! I really want to cook, only I am with the TEST for YOU ((((. How to prepare the leaven?

[Stomik]

Very nice and delicious! I really want to cook, only I am with the TEST for YOU ((((. How to prepare the leaven?

Stomik, on our forum a whole section is devoted to leavens, here you are:
Starter cultures
Starter cultures. Table of contents

This is not a one-day business, but worth it! Then everything goes by itself - easy, and most importantly tasty and healthy! And you will always have sourdough in your house for your favorite pies, breads, pancakes, etc.
Join us!

Sourdough pies and pancakes did not come to the court. And I don’t want to grow a special leaven for them. I never have more than 300g of sourdough.

[euge]

Sourdough pies and pancakes did not come to the court. And I don’t want to grow a special leaven for them. I never have more than 300g of sourdough.

euge, I propose to take 300 g to those who have no one to buy it (this is usually the case with novice starters, I judge by myself). And the rest can make a dough for 300 g
Well, and then, if you don't like sourdough pies and pancakes, then you shouldn't suffer at all! Bake with yeast.The taste and color, as they say!

Delicious pies came out! I also added a pickled cucumber to the potatoes and greens. Super!

Delicious pies came out! I also added a pickled cucumber to the potatoes and greens. Super!

Glad you like it! It should really be delicious with pickles and pickles! Cucumber and potatoes are always friends!

[Ilona]

Ilona, I still suffer with my pie dough. Trying to double the rise in proofing. So far, something is going badly. Therefore, another question is ripe. Do you have pie dough going into a bun or smeared on the walls? I knead with a combine and I get a bun. But the dough in the kolobok is not very dense, it is quite soft and pliable. Well, I just can't understand why bread dough rises perfectly, but pie dough does not. I want to put a new leaven on the growing moon, suddenly it really is that important. I didn't pay attention to the moon before. The sourdough itself raises with a bang and raises the bread, but the pie dough does not.

No, the dough is not smeared on the walls, but it doesn’t look like a bun either, because it floats immediately and does not hold its shape. So I will grow the leaven (just put it on) and put the dough on the pies, so that I can take another picture or shoot it on video. Look in my recipe about pie dough, there was a photo of kneading in a bucket zp, not a bun, but a viscous dough.

[those]

Look in my recipe about pie dough, there was a photo of kneading in a bucket zp, not a bun, but a viscous dough.

I have a photo there only through one can be seen. The one where the batch in the bucket is just not visible. You can already see the one where the dough lies in a glass bowl. Well, my dough turns out to be about the same consistency, the bun - only while kneading, and when you get it, it also floats, does not hold its shape. It looks like something is wrong with my leaven after all. Tomorrow I will put a new one. Ilona, ​​can't flour be to blame?

Lookthose in the recipe

We already switched to you.

Oh, yes, they switched to you, sclerosis)
Now it is mixed in a bucket, but it has not yet become smooth, that is, this is not the end of the process, but it is already close to it

Well, I'm about the same. There is no classic kolobok, but it does not spread over the walls close to it. I already began to sin for flour, I decided to change the flour. Yesterday I fed my leaven with makfa. Today I put Italian pizza dough on the makfa. While standing at proofing. And also today I started a new leaven (today the moon is growing), I will keep it on the makfa, see what happens.

Accidentally I pressed the wrong button and got another message, I'm sorry.

But on Macfa, I would not recommend it! what will the starter culture eat in emasculated refined flour?
By the way, I also put in the leaven, but yesterday morning. I didn't bother about the moon, I don't know what it was yesterday. Which one? Let's see what grows)

By the way, I also put in the leaven, but yesterday morning. I didn't bother about the moon, I don't know what it was yesterday. Which one? Let's see what grows)

As I understand it, you put the leaven on April 18. So the moon was just growing. And I changed my mind to grow a new leaven. I think, well, why am I rushing to and fro, they are not looking for good. Moreover, my previous leaven behaved exactly like this one. My sourdough lifts all the bread, but with the pie dough I will act as before (that is, my dough is already growing in the cobbled pies, while they are standing in the proofer.)

But on Macfa I would not recommend it! what will the starter culture eat in emasculated refined flour?

No, well, I'm putting a Frenchwoman on rye flour, like Viki says in the master class. Well, and only then, from the 2nd day I feed her with white flour of the highest grade + once a week I feed her half a teaspoon of rye flour and half a teaspoon of honey so that she does not get bored. So after all, Viki says that modern French (liquid) is made for premium flour.Well, I already learned this topic about a liquid Frenchwoman almost by heart, I was looking for the reason for my misunderstandings with the pie dough.
What flour do you feed your leaven? Can this be the whole point? Can this be why our leavens behave so differently?

Gee .. I just glanced out the window, and there ... and there was a waning moon, and I decided to experiment and put a sourdough like on the growing one yesterday, and threw the one that started on the 18th, because I put it on the balcony , and at night it was sooo cold and my weak, not yet ripe, future leaven was giggled. So I still sit without leaven. And, to be honest, I’m not up to her. It is impossible to sit for hours to raise it. And I usually feed the sourdough with wheat flour of general purpose, well, if not, then premium flour.

Thank you very much for the recipe for the pies. My family is just wildly delighted with such delicious food. I have a California sourdough and I really like it, it is strong, aromatic, the bread rises in 3 hours and does not give sourness. The dough for the pies has risen very well, now I will master the cake with sourdough. There are many recipes, but our family loves heavy and rich dough in a kulich, so I will select according to the description, because I cannot try it first - fasting.

Thank you very much for your kind feedback.
Well, you can try my sourdough cake. If you do not put proteins there, then the dough will not be just loose, but as you like, and the fact that it is saturated - do not even doubt it!
And I was just interested in the California sourdough. I want to find her preparation and try.

I grew a California sourdough recipe from Luda's blog 🔗
I did everything clearly according to the description, did not get attached to the moon, etc. Everything worked out the first time, of course the first days I got up on the alarm clock clearly in time, but the result was pleasing, and her aroma was simply bewitching. They baked bagels and white bread on it, but whole grain bread with different varieties took root in the family. seeds. Before that, I used a sourdough grown simply from whole grain flour and water, but the bread rises for 5 hours and it is sour, after baking it is dense due to the long proofing. I also liked the concentrated rye lactic acid sourdough for home baking bread. KMKZ. on her Borodinsky is very tasty and she herself smells like fruit, honey.
I liked your cake recipe right away, thanks for the advice on eggs, I will try.

[ottomi]

ottomi, how interesting, this Californian learns to be able to raise even whole grain! I will try! Thanks for the science!
And the second reference is by chance not this one? And then yours leads me into the jungle.

[P.S]

In the second link after you need to insert r e g istrr and then .livejournal.com/38356.html
Indeed, the link is incorrectly inserted unfortunately (((
My whole grain 60% (whole grain) 40% (w / c) is very fluffy and tall, I bake in a glass goose pan with a lid, this creates a steam effect, and I like it more than with steam, just in forms. I also want to master very much hearth bread, I love the crispy crust in bread, but so far the result is not very good, I cannot find a good recipe for white bread or loaf on the sourdough, everything that I have tried is not suitable yet. I would like to clean ordinary white bread or a loaf, but it will blur with me, and it burns a lot from below, and the crust on top just slightly browned, in general, while I train)))
If interested, I can give you a recipe for whole grain bread, I found it on one blog and it stuck with us, it is also very useful. A piece of such bread with salt and onions is the daily requirement of trace elements and vitamins for humans.
P.S Today I made Easter cake according to your recipe and, alas, it did not rise. The dough rose, but as soon as I introduced all the other ingredients, the raising process stopped. I killed the leaven with something. I read your recommendations, I gave 50 grams more sugar, and 400 grams of starter cultures. I was embarrassed by the large amount of alcohol, but introduced it according to the recipe and from the point of view of baking cakes, it was probably necessary to break the yolks with sugar, and then introduce the butter, i.e.to all the airiness of the butter with yolks fell sharply after ext. Sahara. Now I introduced yeast, but the dough is very difficult to rise, 3 hours have passed. Apparently not destiny this year for my Easter cakes.))))

[ottomi]

ottomiIt's a pity ... Well, my cakes with sourdough didn't turn out right the first time either.
As for the hearth, try the fluffy sourdough, it turns out with a thin crispy crust.

Thank you very much for the recipe !!! Delicious!. The first time I did it with sourdough. I added half of water and milk. Question: Is sugar really 7-8 tablespoons? Added only 4 and that is very sweet !!!

sugar really 7-8 tablespoons? Added only 4 and that is very sweet !!!

True! But here, whoever likes it more, apparently))

Ilona thanks a lot !!!! I did everything according to the recipe, the sourdough was current for 5 days, and part for pies, and part for bread. The pies were with apples - they were fried in a pan, the most important thing is that today they completely retained their freshness, fluffiness and softness! Overeating, well, nothing can be distinguished from yeast! Now I'll try with meat. Sorry, there is no photo - there is nothing to do it, hoping my enthusiastic review will replace the photo!))))) I strongly advise everyone, it turns out a wonderful dough!

[Tatyana]

Tatyana, thanks for the tip! I am very hell that the recipe has been living for the 4th year! Great! Thank you for not passing by.

[Ilona]

Ilona,
Hello, what is your leaven? How do you grow? I have the one on pure rye flour, every 24 hours we add a fresh portion of flour and water, at room temperature. This is probably the easiest option. I baked sausages in dough and pizza from a dough recipe like you have pies in the oven. The dough rose, the dough tasted sour, but here it was my fault, I overexposed the dough. I have sourdough and pies and cake for some reason turn out to be damp or grimy. The porosity of the dough is not small bubbles, but large ones. Although the dough is baked, it does not stretch. Is this a feature of the sourdough dough? Do your pies taste like yeast? Or are they different? I really like sourdough bread, both rye and wheat, it is of course denser in structure than store bread based on yeast and flour improvers. Do you bake pies with 1st grade or premium flour? They look so gorgeous with you, I also want so beautiful. Therefore, there are a lot of questions) I would like to see your pie in the context of a closer look, the structure of the test. Maybe I can do it, I just find fault. None of my friends bakes with sourdough, so I have nothing to compare with)

[Ilona]

Ilona,
Today I baked it from premium flour and turned out to be much better in texture, a huge gratitude from our family for the recipe for wonderful pies

[Sweetlana78]

Sweetlana78, excuse me, I began to rarely run into "the light" of my beloved HP. So many things to do! I'm glad the pies were good! Of course, baked goods of the highest grade are always tastier and more magnificent! At the time of writing the recipe, my sourdough was French. Now, alas, none. There is no time at all. But I miss her so much. And I believe that one day I will put it back on growing.

[Arka]

Ilona, ​​made your pies. Honestly, I try to bake with sourdough for the first time. It's like a ram in the library. I have eternal rye sourdough, three-day, active. I took it as it is from the jar (right?), Added yeast (advised Arka and then the young leaven is still), the flour dough took less. The dough is heavy. It was necessary to take even less flour. There was no rise at all. Either the leaven is weak or there is a lot of flour, or the hands are from the wrong place, or their mother gave birth on Monday (c). I made several pieces for trial. She put the rest of the dough into the refrigerator. Can it be attached or thrown out somewhere? By the way, the leaven smelled like mash, but the dough didn't.

[Irina]

IrinaTo be honest, I don’t know what to advise in your case. Sourdough with yeast never interfered with. I don't see the point at all then to engage in leaven. If the leaven is not yet ripe, then there is no need to rush. Better to feed and grow a good curl.And bad yeast won't fix it.

[Ilona]

Ilona, I have a prescription question. I don’t understand anything, because according to your recipe, I’m not the first to make dough. 180g of water is very little, isn't 280 by chance? I took 180 according to the recipe and I had to top up another 75 ml ... or maybe it was worth pouring all 100 ... I'm confused. Of course, everyone's flour is different, but not so much. And the photo of the dough in a bucket is clearly not tight, soft, with plenty of water.

The dough was kneaded in a bread maker: 350g dough (1: 1), 255g water, 2 hours. l. salt, 85 g (7 tablespoons) sugar, 76 g (0.5 tablespoons) vegetable oil, 600 g wheat flour ..
I usually pre-check the recipe for the flour-water ratio, everyone can be wrong ... typos, different flours. Here it is her own fault - she relaxed, the main thing is that she noticed it in time.
The dough turned out to be very elastic, easy to work with. For my HP I will count on a smaller amount, it was hard, especially until I added water, I was so afraid that the stove would burn out. Perhaps, after all, another 5-10 g of water should be added, the dough is a little tight. Nevertheless, the pie turned out to be tasty, the dough is porous. Pie with cabbage, sweetish dough goes well with it, for other fillings you need to think about the amount of sugar, somewhere a more neutral taste is better. In general, I'm happy with the experiment with this test, I will use it, thanks for the recipe!