Sourdough Pie
Description
The recipe won't take much time. The success of making such a pie largely depends on careful adherence to all nuances during the preparation of the starter. This process is lengthy in time, however, it does not present particular difficulties. During natural fermentation, monitor the quality of the starter. If the fermentation is not active enough (few bubbles form and the yeasty aroma is not pronounced enough), you can leave the starter for another day after adding the last portion of its main ingredients. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare everything you need, keeping in mind that initially only three ingredients are required – milk, granulated sugar, and flour; the other ingredients will be needed in a few days.
- 2
Step 2
To prepare the starter, first dissolve 50 g of sugar in 100 ml of milk.
- 3
Step 3
Separately mix 30 g whole‑grain and 20 g white flour, sift into the milk with sugar, and stir until smooth.
- 4
Step 4
Pour the resulting liquid mass into a glass jar and place it in a warm spot, covering it with a napkin or towel. Since the starter takes several days to develop, you can put the jar on a kitchen cabinet or on the refrigerator.
- 5
Step 5
After a day, stir the mixture with a wooden (this is mandatory) spoon and let it rest. Repeat this action after another day.
- 6
Step 6
On the fourth day, add to the starter another 100 ml of milk, 50 g of sugar, and 50 g of a mixture of two types of flour (30 g whole‑grain and 20 g white), and stir thoroughly with a wooden spoon.
- 7
Step 7
On the fifth day simply stir the starter, and on the sixth – add milk, sugar, and flour again in the same amounts as before. Mix thoroughly and let the starter sit for another day.
- 8
Step 8
On the seventh day the starter should be ready. By then it will have many bubbles and a characteristic sweet yeasty aroma.
- 9
Step 9
Now you can start making the pastry dough for the pie. Cream the soft butter with the remaining sugar (20 g), salt, and vanilla sugar, add the eggs one by one, and mix.
- 10
Step 10
Pour the starter into the butter‑egg mixture and combine the components.
- 11
Step 11
Separately mix the leavening agent with the remaining white flour (150 g) and sift it into the liquid mixture, stirring until smooth.
- 12
Step 12
Pour the ready dough (with a sour cream consistency) for the sourdough pie into a suitable pan (silicone is convenient) and place it in an oven preheated to 180 °C.
- 13
Step 13
Bake the pie for 45–55 minutes until golden brown, checking its doneness with a wooden stick.
- 14
Step 14
Let the pie cool and serve it, cutting it into individual portions, optionally dusted with powdered sugar.