Pies, buns, sourdough cheesecakes (no industrial yeast)

[So let's get started:]

Pies, buns, sourdough cheesecakes (no industrial yeast)

Category: Sourdough bread

Ingredients
Wheat sourdough 100%	500 g
Milk	500 g
Butter	150 g
Sour cream	125 g
Sugar	150 g
Salt	2 tsp
Wheat flour	1025 g

Cooking method

• When there is a lot of sourdough on the farm, you can bake a lot of delicious pies, buns, cheesecakes, etc. from an unusually tasty sourdough dough. If there is no large quantity of ripe sourdough, then it can always be made. To do this, we take out the starter, feed it and wait for the leaven to gain strength, and then follow the recipe ;-) Just the preparatory stage will be longer.
• So let's get started:
• 1. Knead the dough from the ripened sourdough, warm milk, butter, granulated sugar, salt, sour cream and flour. I do this in a bread maker on the dough program. The bread maker kneads it for 14 minutes.
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• 3. Usually it is 2 - 2.5 hours, but this time I twirled and almost missed my dough. Thank God it did not ooze, but it almost ran away.
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• 5. We cut off small pieces and carefully, trying not to settle the dough, we form small lumps - blanks for future pies, cheesecakes, buns, etc., whatever you and I want! We cover with a film or a towel so that we do not wind up while we form our products. (If we plan to make curls, then we leave part of the dough undivided into portions, set aside and cover with a towel, so that it does not get windy)
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• 7. Put the filling (in my photo I have my favorite filling of blanched cabbage, with a boiled egg, butter and salt).
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• 8. We pinch the edges of the dough, forming a pie:
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• Or we form the sides in a circle, if these are cheesecakes with cottage cheese or open mini-pies.
• 9. We put the closed pies on a baking sheet with the seam down, cover with a film or towel and let the pies grow for 20-30 minutes.
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• 10. To make curls, we take the deferred not divided part of the dough and gently, without unnecessary efforts, roll it into a layer, which we grease with vegetable oil and generously sprinkle with granulated sugar mixed with cinnamon. (I undertake to insert the missing photos next time).
• 11. Then we roll this layer into a roll, and cut it into pieces of 5-7 cm.
• 12. Then carefully pinch each piece on one side, forming a bottom, and straighten on the other, forming a rosette - a curl.
• 13. Now we also put them on a baking sheet, cover and let them increase slightly in volume.
• 14. Before planting in the oven, we irrigate the pies from the spray bottle (the buns get less so that the sugar does not drip). Put in a preheated oven and bake over medium heat.
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• 15. As soon as they are reddened, we take it out of the oven, grease it with melted butter using a silicone brush, put it on a dish, cover it with a towel and walk in circles, waiting for the cooled pie!
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• To be honest ... I never wait ... It is sooo hard to resist such a temptation not only for me, but also for my children! I just put the pies in the oven, and after 5 minutes the whole family is circling the kitchen and impatiently asks: “Well, soon? Will they be ready soon? How long will it take? " Just right to cut the lock into the door, so that the next batch of pies and buns are not interfered with! Fortunately, it’s just the renovation ... maybe you really think about the lock ... but I’m afraid then the younger will just blow the door with impatience).
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• Bon appetit to everyone and waiting for your followers!
• The pies are tasty, fragrant, tender and without consequences for the digestive system, as from ordinary yeast dough! (Tested on personal experience!) Join us!

[ilonnna]

Class !!!
Excellent pies !!!
I grab the recipe and make it for my delicious-especially-pie-eaters!

Thank you, ilonnna!

You're welcome! I will only be glad if our pies will take root in other families. Bake and eat to your health!

[ilonnna]

Well!
I didn't have time to take a picture!
Did the whole portion. The dough was enough for two baking sheets. Soft, smooth. It's a pleasure to work with. The first time the pies turned out so that the tucks down. Made with potatoes. Since you have to sleep at night, I baked one baking sheet of pies and six small round buns. The beauty!!!
The remainder of the dough was molded into a round bun, placed in a greased mold and ruthlessly refrigerated. The next evening I took it out and baked it right away. It turned out very beautiful and, most importantly, delicious !!!!
True, I probably won't add sour cream. My goofy eaters love sweet dough. Shop sour cream added a little sourness to the pies. You can add more oil instead. But in a bun I really liked this sourness

Thank you, ilonnna!!!!!!!!

I will do it, and more than once !!!!

[New vitamin!]

New vitamin! I congratulate you on the pies you like! Glad for your family!

True, I probably won't add sour cream. My moron eaters love sweet dough. Shop sour cream added a little sourness to the pies.

A novelty-vitamin, and your starter culture was or was "rejuvenated" several times. days? For pies, so as not to sour, you need to take the refreshed leaven, that is, not from long-term storage, but regularly fed .. Or we take a small amount of leaven from long-term storage (3-5 days) and feed it to the amount we need. wah. As it doubles in volume, it means that the dough is ready for kneading the dough! Although store sour cream is really too sour. Of course it can be replaced with oil.

I have a Frenchwoman, she is kept in the room, I feed her 2 times a day. It seems to me that the sour cream was very sour.

I have a Frenchwoman, she is kept in the room, I feed her 2 times a day. It seems to me that the sour cream was very sour.

Then yes, it looks like the sour cream was not very good.

ilonnna, thank you for the recipe, delicious pies are obtained. I have been looking for "my" recipe for pastry dough for a long time and I found it !!!! I have been baking these pies every day for a week now and I can't tear myself away, the dough is light, airy, perfect! And they are eaten in one sitting by the family. I really halved the recipe, otherwise the dough won't interfere in my oven, and I’ve lost the habit of kneading with my hands

ilonnna, what are your delicious pies, sourdough buns Last year I also grew lactic acid sourdough. But because the apartment is cool. she didn't gain strength and I gave up this venture
And looking at your pies, I think he can try to grow sourdough again
I also did it in the hope of using as little yeast as possible.

Bake to your health! I am very glad for you that you found what you were looking for, I am very pleased to make sure that it was not in vain that I laid out the recipe. After all, the most difficult thing for me is to measure everything, because I usually drink everything by eye, and everything always works out. But I still had to sit on the scales to calculate.

As for the portion, this, of course, was the limit for my HP, I had to help a little with a spatula at the beginning of the batch. But I didn't want to make a smaller dose, because there were enough pies for one sitting for my friendly team! And they are delicious on the second and subsequent days, so I wanted to do more right away! (it didn't help much, it should be noted)

ilonnna, I am a berry with you After all, the most difficult thing for me is to measure everything, because I usually drink everything by eye, and everything always works out. But I still had to sit on the scales to calculate. I have the same song: I like to lie by eye and in most cases everything

ilonnna, I am a berry with you After all, the most difficult thing for me is to measure everything, because I usually drink everything by eye, and everything always works out. But I still had to sit on the scales to calculate. I have the same song: I like to lie by eye and in most cases everything

Hello! The idea of ​​sourdough pies is sitting in my head with manic persistence. found only your recipe, but only rye sourdough in the refrigerator .... you have wheat in your recipe .. I can't find how to grow this miracle .. poke your nose, huh? Thank you))

Hello! An idea of ​​sourdough pies is sitting in my head with manic persistence. found only your recipe, but only rye sourdough in the refrigerator .... you have wheat in your recipe .. I can't find how to grow this miracle .. poke your nose, huh? Thank you))

And you feed your rye with wheat flour for a couple of days and you will be happy

[Here]

Hello! The idea of ​​sourdough pies is sitting in my head with manic persistence. found only your recipe, but only rye sourdough in the refrigerator .... you have wheat in your recipe .. I can't find how to grow this miracle .. poke your nose, huh? Thank you))

lyuDOTCHKA, I join the wishes of the Summer Resident, I myself did this for the sake of the experiment, but in general we read everything about leaven Here!

And you feed your rye with wheat flour for a couple of days and you will be happy

and feed as well as rye, that is, in those proportions?
and more - to feed too?

and feed as well as rye, that is, in those proportions?
and more - to feed too?

Feed 1: 1, you get a starter culture 100% hydrated.

1) 50 starter cultures feed 50 water and 50 flour - 1 day
Day 2 - 100 water and 100 flour?
2) and it will already be possible to bake?
3) should you use 1 grade flour?

Feed a second time, let it ripen, and then knead the dough.

can you fry such pies?

[Lenten pies with potatoes. Yeast-free sourdough pie dough]

You can, just let the pies come well. I have laid out the following recipe: Lenten pies with potatoes. Yeast-free sourdough pie dough

but do not know how many grams of dry yeast is equivalent to 100 grams of starter culture?
And have you tried kneading the dough into pies by replacing only yeast, that is, adding an egg and kefir to the dough?

but do not know how many grams of dry yeast is equivalent to 100 grams of starter culture?
And have you tried kneading the dough into pies by replacing only yeast, that is, adding an egg and kefir to the dough?

Lyudochka, didn’t understand the second question, to be honest? How does an egg with kefir replace yeast?
At the expense of how many grams replaces 100 g of sourdough, I never thought about it, because I didn't grow it for this, let's say. On the contrary, she left the use of yeast of unknown origin.

ilonnna, accept huge gratitude from our family !!!
I have never baked pies before, there is a LOT of yeast there, always according to the recipe. And then, I found your sourdough pies. I had a semi-finished rye product. And here it was recommended to simply overfeed her. I did so, the first day 100 grams of water and flour, the second day 200 grams. But I made half a portion of the pies, since there was no flour at home, and at night it was too lazy to run to the store :) The leaven surpassed all my expectations that 1 feeding, that 2 rose in 4-5 hours. The dough also rose VERY actively. In the evening I put it, in the morning I blinded the first batch and sent it to the oven. She made pies with apple jam. But the second part of the test, I had to leave, I had to urgently run away, here I apparently made a mistake leaving him, I had to put it in the refrigerator. In the evening I only managed to get home, it became watery. But I still sent the second batch of pies to the oven, since the first is gone :) The dough is very pliable, pleasant. Knead in HP. The pies are VERY tasty !!! I will definitely cook again and again :) Now part of the batch with mushrooms.
Just a question about the overfed leaven. It was a semi-finished product made from rye flour.I overfed her with a reserve in the hope that it is possible to store and use from wheat flour as well. BUT I'm not sure that it will not peroxide in a couple of days in the refrigerator, because I see it is still bubbling, in small bubbles.

[Bosco,]

Bosco, Of course, bake pies for yourself! I will only be glad! And so that the leaven does not overoxidize, it is better of course to feed it more often. And, there is such a trick, Vika said that if you feed the leaven and leave it at room temperature for an hour, and then send it to a cool place, then you can not feed the leaven for up to three days. And if after feeding you keep the starter culture for 3 hours at room temperature, then the next feeding should be the next day.

Thanks for the recipe! Everything turned out already twice baked) The second time I baked more. Since it is limited over time, I put the kneaded dough on the loggia (there is about 10 degrees) and the dough came up longer (and that was what I needed). I baked pies, roll, and pizza!)

I am very glad for you! Bake to your health!

I'm next in line for pies. Sour cream and butter have already been purchased. If my lala gets better tomorrow, we will be with pies too. I'm afraid my HP will not knead out such a volume. Can you knead with a mixer with spirals?
all girls with a holiday

is my dough on the proofer. Waiting ... For some reason, it turned out a little liquid when kneading, very sticky, I mixed it with my hands. The filling is ready - potatoes with onions and stewed cabbage. I'd like to make pies !!!

delicious pies turned out !!! And fried and baked, and buns with poppy seeds and pies with filling. The dough is delicious. Products from the oven dry faster overnight than fried ones, I did not seal them tightly. The test really turned out a lot

Well, those who fried in a frying pan saw more oil, and less fat from the oven. It is necessary to grease them with butter, and then wrap them under a towel. And how to cool down with a bag, cover. Or put in a bag.

I'm sculpting dough, just now I saw that without eggs ... it's exciting how it will turn out.

It will work out great! I did it in fasting, but in fasting eggs are not allowed. Only there was no milk and butter, and it was delicious anyway. The dough without eggs will still be fluffy, you'll see. If in doubt, you can put it down.

I also think that it should turn out well. Like Shakti, I first kneaded it (I also made a sticky dough, put it in a warm place, prepared the fillings), left a bunch of pies to cook up for a small pile of pies True, my HP was difficult, I was afraid, on the first I turned off the kneading, smacked the dough into the bowl, added a little flour, we stand, we look - it is at me, I am at it ...

And that HP is weak or the volume is big? I have something big, because it copes. I have a 1.5 kg loaf you can bake. And the dough is sticky, that's okay. I do not advise you to hammer with excess flour, otherwise the pies will turn out to be tough, and you will shout oo-oo, but it's too late. Although, of course, everyone's flour is different, and you can't understand it by correspondence. As the saying goes, "a telephone is not a TV!"

HP is the largest loaf, 950 grams, so it was difficult for her. The dough remained sticky, it costs increased by 1.5 times, I will bake soon.

You should have reduced the portion, so that HP would not torment or roll up your sleeves (which, in general, it happens to me lazily)

Yeah! Today I have accomplished a feat! I didn't like to cook at all before multi and HP, now my family is in shock ... I bake bread, bake pies, just a cook! And today is a leavening day, I baked pies, shaneg and baked bread without a drop of yeast, healthy, tasty and not so scary for the figure, it is relevant for me and my daughter. Thank you, Ilonnna, for the wonderful recipe, thanks to your advice, everything worked out, although from the reinsurance, I boiled a little more leaven. The dough rose well, at first it was sticky, but when you roll the balls, it’s easier to work with it, it’s so fluffy in my hands. I’ll try to put a reduced amount after dinner, do not judge strictly, I stuck it by simple. And most importantly, after such pies there is no heaviness in the stomach.

Wow! How many !!! There is really no heaviness in the stomach. But you don't have to lean too much anyway! An extra roll will still affect the figure! ) Although it happens not to feed a horse) But it's easy for me to get better myself to the kolobok. Tasty there with you! I love it for good !!! Well, bon appetit !!!

And today is a leavening day, I baked pies, baked shaneg and bread without a drop of yeast, healthy, tasty and not so scary for the figure ...

Indeed, starter dough does not give weight gain ???? what else is its difference from yeast? really want to understand the priorities

sorry .. first I answered, and then I saw the next comment ... and yet .. what are the differences between the taste of yeast dough and sourdough dough?

Flavoring? Oh ... well, there is no taste of fermented dough (although if you overdo it ...) How can you answer that ... it is more tender or something ... the most important thing is that it does not gurgle in the stomach afterwards. day. No hydrogen sulfide "exhaust"!

that's it.....

Yesterday I baked snails with raisins according to this recipe. The dough floated a little when it was stretched, but it did not affect the taste. The family could not wait for them to cool down. I will bake some more

ilonnna,

the most important thing is that the stomach does not gurgle on the trail. day. No hydrogen sulfide "exhaust"!

That's for sure! There is no problem with this now

Bake for good health!

I made fish rastega from this dough (half portion of the recipe). Dare at once (together, me and my spouse) .... I couldn't tear myself away, honestly ... I didn't even remember about the pictures I will definitely repeat, then I will report back. Thanks for the recipe !!!!!!

Eco you quickly condemned the pie! Well done !!! Well, I'll wait for the next batch!

Ilona, ​​I couldn't resist one more run right away ...
There was one thawed grayling available, I made some pie again. Are baked. Here is a photo report. Yummyyyyyyeeeeee !!!!!! Help yourself!
I've already eaten two!

Ilona, ​​I couldn't resist one more run right away ...
There was only one thawed grayling available, and I prepared some rastegaychik again. Are baked. Here is a photo report. Yummyyyyyyeeeeee !!!!!! Help yourself!
I've already eaten two!

Well, class! Eh, I don’t know where to pull for the pies, there’s no address, otherwise I’d already be on the doorstep, what delicious pictures came out!

I’m just a beginner sourdough, it seems like I overfed rye into wheat, I’m waiting for it to be enough for bread and pies according to your recipe, but for the first time I want to put it in 2 times less, so that it comes out a little.

Well, then we'll all wait too