Sour Cream Dough (for Peirogi/Vareniki/etc..)
Sour cream is an acidic fat and a fermented product. Cream is fermented with lactic acid producing bacteria. This results is the tangy taste of sour cream and also thickens the final product. The acidic nature of the sour cream breaks down and tenderizes long protein molecules of flour proteins.Adding this to a dough increases…