Beginner's Handbook for Cheese Makers
My first book is coming out soon! ✨
I have written the guide that I wish I had got it at the start. 112 pages of useful experience, tried-and-tested recipes and tricks to avoid common mistakes. Ijoin the waiting list, and we will let you know as soon as it is available:
I like this recipe for potato pancakes much better than the others on my site. This one has a much softer, softer core, but the downside is that the potatoes make the dough stickier, so it's harder to handle.
Would you rather watch it on video? Follow me step by step! 👇
Ingredients
Instructions
- Boil the potatoes.
- Sift the flour, add the water and mix for 1-2 min. kneading leave to rest for 1 hour. (Car leasing: soak the flour granules.)
- Add the sourdough starter and continue kneading.
- In the meantime, add the boiled, mashed potatoes and at the very end the salt. Leave to rest for 45 minutes once it has thickened.
- First folding is done, then rest for about 45 minutes in a greased baking dish.
- Second Folding service also after 45 minutes of rest.
- Do the final folding, then leave on the counter for 1 hour, then refrigerate for about 10-12 hours. (I prefer a slow, refrigerated rise.)
- Leave to temper on the counter for 1-2 hours after refrigeration.
- Divide the dough into 6 175 g dumplings, roll them on an oiled surface and cover with cellophane for about 1 hour.
- Heat the oil. Shape the pancake, roll it out and put it in the hot oil. Fry for a few minutes on each side and serve.
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