This recipe will appeal to those who don’t like yeast. No matter how hard we try, the odor from the microscopic fungi that make up the yeast cannot be completely neutralized. The baked goods remain soaked through and through. We have to look for a replacement for yeast.
Natural sourdough is a good alternative. It may well serve as kefir. How do I get it? Leave the jar of fresh milk in a warm, light place for a day or two, covering it with gauze. As soon as the milk is converted to kefir, refrigerate to avoid peroxide and rancidity.
- 2-2.5 cups flour
- 1 glass of kefir
- ½ teaspoon salt
- 2 tsp Sahara
- 1 tsp soda
- 2 tbsp. l. vegetable oil
Heat kefir to room temperature. Add salt, sugar and vegetable oil to it.
Knead the dough by sprinkling flour into kefir and stirring constantly. It should be elastic and not tight.
Sprinkle flour on the table and roll out the dough on it into a layer 1 cm thick. Sprinkle it on top with 1/3 tsp. soda.
Then fold the dough in two envelopes or just in several layers, roll out and sprinkle again with 1/3 tsp. soda. And so three times, until you use all the soda. Each time, the dough will become thicker and more porous.
Cover the finished dough with a towel and place in a warm place for 40 minutes to rise slightly. In the meantime, you can prepare the filling for future pies. And when the dough rises, start frying or baking.
A dough recipe for kefir pies will be useful to every housewife who loves baking. It is an excellent counterpart to yeast recipes.
Cooking with kefir, you get a puffy dough without fermentation of fungi and confidence in its usefulness. Try to make sure that replacing the yeast with kefir only improves the quality of the dish.