Acadian Poutine à Trous with Sourdough Fermentation

Method

1. In a bowl, mix flour, salt, and baking powder.
2. Add milk, water, and sourdough starter, stirring until a soft dough forms.
3. Knead the dough on a floured surface and let it rest for 10 minutes.
4. Let the dough ferment for 24 hours at room temperature.
5. Roll out the dough and cut into circles.
6. Place a spoonful of cheese, potatoes, and beef in each circle.
7. Fold the dough over and seal the edges.
8. Fry the poutine à trous in hot oil until golden brown.
9. Serve with a side of gravy.
10. Check that the ground meat reaches 71°C (160°F) throughout before serving.