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Our Sourdough Pastry and Yeast is 1 Year Old!

Portion: 6-8 Persons Preparation: 40 min Cooking: 25 min
It's not pleasant!Well!Beautiful!I liked it!Wonderful! Wonderful!
( 19 oy 4,26/5)
19 4.26 5 1

Hello Dear Friends,

Earlier our sourdough  “Name: Rıza” I couldn't tell you that he turned 1 year old. In fact, we even prepared his birthday letter long ago, and we tried to talk about our love for him in this article as soon as our language turned.
As the days passed and he got stronger, the things we prepared together continued to diversify. The last skill of our 14-month-old Rıza was delicious pastries :) We wanted to celebrate his birthday even if we were late with this recipe :)

cheesy pastry

“This is not a recipe. this is a birthday celebration. I have always given importance to birthdays.
Because that day he opened his eyes to this life, he joined us. If he is still with us, it has made us happy.

Especially if it's his first birthday, it makes more sense. Another celebration. That's why I'm even more excited today, thanks to him, we were full, thanks to him, we ate his bread.

Even though he had a sour identity at first, we loved him that way.

In fact, as his sour face turned sour, we were happy a thousand times.

He was quiet, calm, alone, which is why we sometimes forgot about him in his cold corner, but he smiled sweetly at us.

I know you are wondering, whose birthday is it, what makes me happy with his birth. Yes, we ate your bread, but this is neither my mother's birthday, nor my brother's, nor any other relative's.

Today is the birthday of our sourdough yeast, whose yeast we kept with only flour and water 1 year ago, who did not expect much from life, whose only concern was sourdough and more sourdough...

Happy birthday dear Riza...

Happy birthday, we ate your bread...

You make us happy as you continue to breed and produce…”

How is sourdough made? You can find our article here.



Our Sourdough Pastry and Yeast is 1 Year Old! Ingredients for the Recipe

  • 1,5 cups sourdough
  • 3 cups flour (I used organic flour)
  • 1 water glass measure of oil
  • 1 fingers missing yoghurt from 1 glass of water
  • 2 teaspoons of sugar
  • 1 tea spoon salt

For inside:

  • 3-4 tablespoons of white brain
  • 2 tablespoons of chopped dill and parsley mix

For the above:

  • 1 egg yolk + 1 teaspoon oil

Our Sourdough Pastry and Yeast is 1 Year Old! How To Make The Recipe?

  1. Take 3 cups of flour in a mixing bowl. Open the middle of the flour like a pool and pour the yeast into it.
  2. Add oil and yogurt to the yeast. Finally, add salt and sugar and knead.
  3. When you get a bulk dough that does not stick to the container, take it to the counter. Spread and flatten the dough with your hands and fold it 2-3 times.
  4. Return the dough to the kneading bowl and cover it with a cloth and let it rest for 2-3 hours. (I kneaded before going to bed and cooked it in the morning)
  5. Divide the dough into tangerine-sized balls by rising 1-2 inches.
  6. Open each meringue by pressing it with your hand and close it by putting the cheese mixture in the middle. Place them on the baking tray 2-3 cm apart.
  7. When all the meringues are finished, apply egg white mixed with liquid on it.
  8. Bake in an oven preheated to 180 degrees for 25 minutes. Serve hot.


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"Our Sourdough Pastry and Yeast is 1 Year Old!13 comments for ”

  • On November 17, 2019 at 19:43 PM

    Hello, as with every recipe, I first looked at your site for the sourdough pastry recipe and made it. Only my dough released its oil after resting, it was accumulated on the edges like spit. Why could this have happened? I added a little more flour, rested it again, and it released in the same way. Now they're in the oven I hope I made it

  • March 24, 2019 at 21:09

    [* Shield plugin marked this comment as "trash". Reason: Whoops. Google reCAPTCHA verification failed. *]
    Does it look like a pastry with baking soda or baking soda? I wondered about the taste and consistency...

  • On December 18, 2017 at 12:01

    hello, did you leave it at room temperature when you rested it until the morning or did you put it in the refrigerator?

    • On December 20, 2017 at 07:53

      Hello, I rested it at room temperature. Yours sincerely

  • On January 07, 2014 at 18:36 am

    Where can we find sourdough

  • On June 15, 2013 at 01:05 PM

    It looks very delicious :(

  • On June 11, 2013 at 21:07 PM

    Looks like you're going to be obese :)

  • March 29, 2013 at 18:49

    Riza is so sweet :) Nilay you are sweeter than her. Can you write a birthday letter like this for me one day?

  • March 29, 2013 at 10:47

    Hi Nilay;
    I will also start making "Sourceous" as a friend to your "Rıza" :)
    What is bread flour? Does it matter which one is sold in the markets as a mixture of rye and village bread or something? Or is it the flour found in every grocery store we use for cakes and cookies?

    • March 29, 2013 at 21:54

      Hello Damla, we used organic flours of Karahan. They were divided into two as bread and whole wheat. Nowadays, we use organic flour of Halk Bread and organic whole wheat flour. Don't mix flours. My advice is to buy 2 types of flour that I mentioned about folk bread. love.

  • March 29, 2013 at 00:40

    At this hour, I swallowed when I saw it again. yummy.. Happy first birthday to Rıza. :) kissesmmmm

  • March 28, 2013 at 13:37

    Ms. Nilay, we were wondering how many days you were absent. It has become a habit to look at your site every day. Frankly, I was worried when the new recipe was delayed. The pastry looks great, by the way, well done. Stay with love….


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