From sour dough - 0 cooking recipes

If we cook at home, then sour dough can be made with dough, as well as without dough. Recipes with sour dough recommend placing it on a sponge to make the pies tastier. Experienced housewives know that in order for the dough to rise faster, it is necessary to use fresh, not stale yeast to prepare it. The more yeast you add, the fluffier the dough will be. The kneaded dough must be left warm for the fermentation process to begin. Moreover, it is not at all necessary to put the dough in the evening and especially leave it overnight. Three hours is enough for the sour dough to rise. During this time, the bowl with the dough should be covered with a clean towel. It should also be remembered that future puff pastry, placed long before it will be baked, for example, into pies, may become sour. The dough will be ready if it does not stick to your hands or the walls of the dish. Sour dough for pies and kulebyak is prepared in the same way as for fried and baked pies. However, fried pies are better made from less rich dough. In this case, you just need to put less butter and eggs in it. The dough for fried pies is prepared without dough. To do this, you need to dissolve the yeast in water or milk, add butter, eggs, sugar, and salt. Then pour flour into this mass, kneading it thoroughly, and let the dough rise twice. For baked pies, the dough needs to be made more rich. In this case, more oil, eggs and yeast are added to it. This dough needs to be kneaded more steeply than for fried pies. For kulebyak, sour dough is made in the same way, but it should be even richer. http://bestrecipes24.com/catalog/maslo-slivochnoe