an alternative use of yeast – Italian Cuisine

an alternative use of yeast


Not just bread. The sourdough is also suitable for the preparation of desserts. Find out how to do with our recipe

Lovers of sourdough they assure that he gives his best in the desserts. We have tried the apple pie with sourdough and we can say that maybe they are right, but to be really sure we should … taste yet another slice!

Uses of sourdough

We usually associate the sourdough – a leavening agent composed of many good bacteria – al bread or ai traditional desserts with some long leavening, such as panettone. Fans of sourdoughhowever, they know that this leavening agent can actually be used for any preparationsweet or savory. It will be necessary to take into account longer leavening times (just let the sourdough act at night and bake in the morning), but flavor and digestibility they will gain by far. There apple pie with sourdough, one of the preparations that most reminds us of home and cuddles, is a perfect example of how to use sourdough for a sweet every day.
As a general rule, if one makes bread, it can be considered about ¼ of the weight of sourdough flour (every 100 g of flour, 25 g of sourdough). This ratio should be increased when preparing desserts: butter, eggs, sugar and other ingredients make the dough heavier so it will need more leavening agent to grow well.

The apple pie recipe with sourdough

To prepare the apple pie with sourdough refresh the sourdough in the morning is take 200 g in the evening. Add 200 ml of milk warm cow or vegetable, a teaspoon of honey and 200 g of flour. Stir the mixture well until it is smooth and even, cover and do rise overnight in the classic warm and dry place.
The day after tomorrow 2 eggs with 180 g of sugar, until a dense and frothy mixture is obtained. Add the seeds of a vanilla pod, a pinch of salt and cinnamon, 100 ml of extra virgin olive oil with a delicate flavor and another 100 g of flour. Mix all the ingredients from the bottom upwards until they are amalgamated and then add them to the leavened mixture, delicately mixing the two mixtures. Line a mold with baking paper and pour the base of the apple pie with sourdough. You do rise for another 4 hours.
Bring the oven to 200 degrees and peeled and cut into slices 600 g of apples. Season with a goccino of lemon, calvados, a spoonful of sugar is cinnamon. Distribute the apple slices on the cake, pressing them lightly on the surface, but without deflating the apple pie with sourdough.
Bake in preheated oven and do cook for 20 minutes at 200 degrees, after which continue for others 40 minutes at 180 degrees.

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