Sourdough Whole Wheat “Pillows”

300 g whole wheat sourdough starter

200 g rye sourdough starter

500 g water

20 g salt

950 g whole wheat flour

200 g prunes, chopped

In a large mixing bowl, combine the sourdough starters, water and flour. Knead the dough and set a side for 30 minutes. Mix in the salt and prunes. Knead the dough and let it ferment at room temperature for 2 hours.  Then refrigerate the dough for 12 hours. Remove the dough from the refrigerator and let sit at room temperature for 30 minutes.

2/3 of the dough

Divide the dough into 3 pieces and roll each piece out. Then cut the rolled dough into pillows :Euro (square) or American (oblong).

Cook in a frying pan.

“Pillows” should be puffy

Submitted to Yeastspotting.

 

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