Mulberry pie made from yeast-free dough with wheat sourdough will be a pleasant addition to your evening tea.
It is necessary
- For starter culture:
- - flour - 1 glass
- - water - 2 glasses
- - sugar or honey - 1 tsp.
- For the test:
- - wheat leaven - 250 ml
- - flour - 2 cups
- - sugar - 4 - 5 tbsp.
- - vegetable oil - 2 tablespoons
- For filling:
- - mulberry - 3 cups
- - flour - 0.5 cups
- - sugar - to taste.
Instructions
Step 1
To prepare the starter culture, you need to mix flour and water, add a little sugar or honey to feed and accelerate the fermentation of the starter culture. Leave the container with this mixture at room temperature for a day. After that, you can put the starter culture in the refrigerator. Every time we take a part of the product, you need to add flour and water, then the finished sourdough will always be at hand.
Step 2
Mix the wheat starter with vegetable oil and sugar, add regular flour and knead the dough, which will be soft, very similar to yeast. Let the dough sit for a while to allow the flour to interact with the rest of the food. This time is just enough to prepare the filling.
Step 3
For the preparation of the filling, not only mulberries are suitable, but also any berries, fresh or frozen. The frozen ones should be kept at room temperature for 10 minutes or more, and the resulting liquid should be drained. Stir the berries with sugar and wait until the juice comes out. You can mash the berries slightly to speed up the process. Then mix the berries with flour.
Step 4
Take a round shape with a diameter of 24 - 26 cm. Grease the shape with oil. Now roll out the dough into a layer 5-10 mm thick and place in a mold so that the edges of the dough hang down freely. Next, fill the mold with the filling and align the edges of the dough as you like. Excess dough can be cut off and a grate over the filling, it all depends on the taste.
Step 5
Bake the mulberry pie for 40 minutes at a temperature of 180 - 200 degrees. The finished cake must be completely cooled and only then removed from the mold and cut into portions, otherwise the filling will spread.
