Potato pancakes with sourdough
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.
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Ingredients
- 100 g potato cooked, pierced
- 500 g flour 250 KBL-100, 250 BL-55
- 350 g Water lukewarm
- 120 g sourdough Active
- 12 g salt
Instructions
- Boil the potatoes.
- Sift the flour, add the water, and after 1-2 minutes kneading, let it rest for 1 hour. (Autolysis: soak the flour particles.)
- 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.
- After the second folding, also rest for 45 minutes.
- Do the final folding and 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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