Stuffed bread PIROSKI with yeast-I replace the YEAST with the DOUGH with an example👈

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We liked a recipe and it has yeast in it, while we want to prepare the same recipe, but with the yeast, what do we do? Today we will learn how we can replace the yeast with the yeast, in whatever recipe we want. We will take as an example - the best piroski I have on the channel.
#piroski #yeast # stuffedbread #lenten #hygieniclifestyle
FEATHER LIKE THE FEATHER, WITHOUT Kneading - Knead in the REFRIGERATOR. The best, fluffy dough with yeast
• ΠΙΡΟΣΚΙ σαν το ΠΟΥΠΟΥΛ...
When we prepare a bread, we look at the dough to be classic ¼ or 1/5 of the flour in the bread, it depends of course what bread we will make, it will be white or rye, at what temperature the dough will mature, at room temperature or in the refrigerator with slow curing. If I would make bread, which in the recipe is mentioned 700 gr. I would prepare 140 gr. up to 180 gr. yeast.
Recipe: WITH YEAST ~ 22 from 60 gr.
• 300 gr. yeast
• 350 gr. water (fasting) or milk
• 550 gr. flour
• 1 kg salt 5 gr.
• 1 tbsp. sugar 15 gr.
• 4 tbsp. sunflower oil 60 gr.
Recipe: WITH YEAST
o 500 gr. water (fasting) or milk
o 700 gr. flour
o 1 packet of yeast
o 1 kg salt 5 gr.
o 1 tbsp. sugar 15 gr.
o 4 tbsp. sunflower oil 60 gr.
Feed the yeast:
--- 30 gr. yeast + 135 gr. water + 135 gr. flour and leave for 8 - 10 hours at room temperature.
--- Ή 20 gr. yeast + 140 gr. water + 140 gr. flour and leave for 10 - 12 hours at room temperature.
We know that with ALWAYS we ALWAYS measure the flour.
2% of the flour is salt, so at 700 gr. flour we will need 14 gr. salt
We measure the moisture of the dough again in relation to the flour.
Eg: 550 out of 100 for 700 = 78.57%
 700 gr. flour = 100%
 550 gr. water = 78.57%
We will make the piroski with 300 gr. yeast - that is, we will make from 700 gr. flour 150 gr. and from the liquids, it will be milk or water does not matter, we will make them fasting, we will take out of the water the 150 gr.
When we make yeast with the same amount of water and flour, this yeast is called 100% liquid. So 550 gr remain in our dough. flour and 350 gr. water . Cancel the yeast anyway, the salt and sugar remain together with the oil.
 700 gr. flour - 150 gr. flour for the yeast = 550 gr left. for the dough
 500 gr. water - 150 gr. water for the yeast = 350 gr. for the dough
If you liked a recipe, now you will have no problem making it with sourdough. Just remember that yeast - is a natural, live product, which takes a little longer to mature than yeast.
Do not be afraid; only with experiments do we get better, whatever bread you make, it will be with the yeast and it will be delicious. Subscribe to the channel and we will learn more together!
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