Whole Grain Peach, Blueberry and Lavender Sourdough Galette

Lately I’ve been creatively working my sourdough starter into baked goods around my kitchen. It started with my desire to reduce the “waste”1 of feeding my starter one to two times per day and eventually I began to fully realize the significant amount of flavor in that fermented flour mixture. You can find my recipes for sourdough pancakes, banana bread and waffles but this is my first mention of a dessert with sourdough in the crust and it’s fantastic. This whole grain crust is everything you want in a pie or galette crust: buttery, tender, flaky and packed with flavor.

All the stars aligned for this galette, let me tell you. I recently went on a tour of a local lavender farm (photos here in my Apricot, Lavender and Walnut Sourdough recipe) and brought home some of their culinary lavender to use in a few bread recipes I’ve been playing with (more to come) and not a week later was I given a sack full of fresh peaches from my family’s tree back home. I waited for these peaches to reach optimal ripeness and then patience suddenly turned impatience as I woke up one morning to find myself on autopilot — my grain mill was on the counter and the sound of the burrs churning away sung in the background. As I was milling I reinforced myself: peaches and lavender just sound good together, right? It’s like some instinctual drive to put these two in the same dish, or perhaps a recipe I stumbled on long ago buried deep in my subconscious, either way this pairing bubbled to the surface just as these fresh, local ingredients serendipitously arrived in my kitchen.sourdough galette and fresh lavenderAfter my tour of the farm I brought home only fresh lavender but if you have culinary lavender oil two or three small drops should suffice for this recipe (you might have to experiment with this — be careful to not add too much lavender as it can come across as “soapy” in the end product). I used my mortar & pestle to pulverize the fresh lavender into a fine power and then mixed it right into the filling with the rest of the ingredients. The smell is pretty intoxicating.

While this recipe calls for peaches & blueberries you could use this crust, and filling ingredients, as a base for almost any fruit, just adjust the sugar to suit — I personally like these galettes to be a little less on the artificially sweet side to let the fruit shine through.

With my mill going at full speed, the smells of creamy, fresh milled flour and lavender in the air, and my mind on those ripe peaches I could hardly wait to get baking.fresh ripe peachesfresh milled flourwhite sonora berries and lavender

Sourdough Starter Notes

I used my 100% hydration liquid sourdough starter at its peak for this recipe. If you’re maintaining a lower hydration sourdough starter keep 1/2 cup of very cold water nearby and after you add your starter to the dough & butter mixture add in more water, 1-2 tablespoons at a time, until the dough comes together.

I firmly believe any starter variation will taste great in this recipe whether it’s a liquid starter or stiff starter and regardless of what flour is used for maintenance — white wheat, whole wheat, rye, spelt, anything. Using a starter at its peak, after undergoing heavy fermentation, any variation will contribute flavor complexity and tenderness to the crust. sourdough galette ingredientsNote that the recipe calls for 1 cup of sourdough starter so make sure you have enough the night before when you feed to cover the requirement. When I’m doing my daily refreshments of 100g flour, 100g water and 15g mature starter2 I end up with just enough discard to cover the needed starter.

Sourdough Pie Crust Notes

If you’re an experienced pie baker then you know about what level to blend the butter into the flour, if not just remember you want to avoid over blending — there should be some small and some large pieces of butter in the flour mixture. These irregularly shaped butter pieces help contribute to the flakiness desired in pie crust. Don’t fret about this too much, even if you over blend a bit the crust will still turn out great, just blend a little less next time. I like to shoot for the largest pieces about the size of a nickel.

After adding the ripe starter and gently stirring, the mixture will form up differently than when using just water. It will be a little more clumped, crumbly even, but stir everything just until it comes together. Use your hands to test periodically if the mixture will clump easily, if so then you’re done adding the extra water.

It’s so incredibly hot here this time of the year I noticed the mixture started to feel a little greasy and warm to the touch when I was mixing everything together. If this happens just toss the mixing bowl into the fridge and let it chill for 15 minutes. You don’t want the butter to melt.sourdough galette with peaches blueberries and lavender

Whole Grain Peach, Blueberry and Lavender Sourdough Galette

Recipe from the perfect loaf.

Sourdough Pie Crust

Makes 2 crusts for a pie (top & bottom) or 2 galettes. I usually freeze half for any impromptu fruit deliveries so I can quickly whip up a pie or galette but halve all the ingredients if you want only a single crust.

This recipe, with ripe sourdough starter, yields a wonderfully tender and flaky crust. Even with the starter there’s very little sour flavor in the end product but this may become more pronounced if more is added or the sugar is omitted.

I used fresh milled, whole grain white Sonora flour from Hayden Flour Mills for this crust. It’s a lower protein flour that has a nice, mellow flavor (as I’ve noted in my sourdough bread with white Sonora) and works so well in this recipe. White whole wheat, or even all purpose, would also work really well.


  • 295g (2.5 cups) fresh milled white Sonora flour or white whole wheat flour
  • 2 sticks (227g) cold European style butter cut into 1/2” chunks
  • 1 tablespoon granulated sugar (optional)
  • 1 teaspoon salt
  • 2 tablespoons apple cider vinegar
  • 1 cup ripe, cold, liquid sourdough starter
  • A splash of cold water


Measure out 1 cup ripe sourdough starter and place into the fridge to chill while the rest of the items are prepared.

Add the flour, salt and sugar to a large mixing bowl and stir to combine. Add the chunked up butter to the bowl and lightly toss with a spatula until the butter is coated with flour. Using a pastry blender cut the butter into the flour until there are only small bits of butter remaining. Take care to not overwork the butter into the flour, there should be some larger pieces (nickel-sized) and some smaller pieces (dime-sized or smaller).

Add the chilled 1 cup sourdough starter, cider vinegar and a few splashes of cold water to the mixing bowl. Stir with a spatula or the pastry blender until well combined. Add more water here if necessary: you want the dough to come together when squeezed with your hands but it should not be overly wet.

Dump the contents of the bowl onto your bench and gather into a large disc. If using the full recipe, halve the disc in two, form into two smaller discs, and wrap tightly in plastic wrap. Refrigerate the discs for at least 2 hours (preferably overnight) before using.

Whole Grain Peach, Blueberry and Lavender Sourdough Galette

Adjust the amount of sugar called for to your liking, and more importantly, how sweet your fruit is! I reduced the sugar called for below just a bit since my peaches were incredibly ripe and sweet.


  • One half Sourdough Pie Crust (above)
  • 1 cup (about 150g) blueberries
  • 1/2 tsp ground culinary lavender
  • 5 medium peaches (about 560g), peeled
  • 1 tablespoon lemon juice
  • 3 tablespoons arrowroot
  • 1/4 cup (30g) light brown sugar
  • Scant 1/2 cup (85g) granulated sugar
  • 1 egg, beaten (for egg wash)
  • Coarse sugar (like Demerara) for coating


Preheat oven to 400ºF and line a baking sheet with parchment paper.

Lightly flour your bench and roll the dough out to a round with about a 12” diameter. Try to keep the thickness as even as possible by rolling a little and then turning the disc — any areas that are significantly thinner may fall down when baking (not a huge deal). Once rolled out transfer to the prepared baking sheet with parchment paper and place into the refrigerator.

Combine the filling ingredients in a large mixing bowl and gently stir to combine. Remove the chilled dough and scoop the filling into the center but maintain a 2” clean border of dough all around. Depending on the size of your peaches, and how far you’ve rolled out your dough, you might have extra filling — don’t overfill the dough or it might spill in the oven. Working all the way around, fold the border up and over the fruit, pressing the dough together where it overlaps to create a seal. Place the baking sheet with galette into the fridge for at least 15-30 minutes (important!) to firm up before baking.

Remove from refrigerator, brush the dough with the egg wash and sprinkle liberally all over with coarse sugar. Bake for about 40 minutes until juices are bubbling and the crust is a nice dark brown. Let cool on a wire rack until safe to eat, but eat when still warm.

sourdough galette with vanilla ice creamNext time the stars want to align and throw me some fresh summer ingredients I’ll follow suit and let my instinct take the driver’s seat — this galette is fantastic.

If you try this recipe with any other flour types I’d love to hear how they work out. I’m excited to continue experimenting with not only fresh milled flour but also whole grains of all types for my dessert crusts. Well that and of course my sourdough starter.

Buon Appetito!

  1. As I’ve mentioned in the past we can’t really look at it as waste since it is actually food used to keep our culture alive!

  2. As I mention later it’s extremely warm right now in my kitchen thus the low inoculation percentage of 15%

  • Mark Taintor

    This looks wonderful, Maurizio! I think this will be a dessert at our house very soon! By the way, is there an easy rule of thumb for adding sourdough starter to a recipe – ie – What do you leave out if you’re adding a cup of 100% hydration starter? Thanks again for another wonderful article!

    • Thanks Mark! It is really a great recipe, very versatile too, I’m hoping to make a pie from 1/2 a shell here later this week (probably with a streusel top).

      I don’t think there’s any rule of thumb I pretty much just go with my gut and test to see if things turn out the way I expect 🙂 I think for a crust like this it’s probably pretty forgiving, you just need enough liquid to make the dough come together whether that’s with a liquid starter, water, or something else.

      Upside to testing like this is there are always great things to eat afterwards 🙂 Happy baking!

  • Debra Wink

    That looks fantastic Maurizio. I’ve never seen starter used in pie pastry before, but I don’t know why not. What a great idea! thank you for the inspiration. -Debra Wink

    P.S. I voted for The Perfect Loaf. Twice 🙂

    • Thanks Debra! Really great to hear from you. I’ve been trying to come up with all sorts of dishes to work my sourdough starter into… I’m starting to get even more creative 🙂

      Thanks for the votes, I REALLY appreciate that!

  • Juliana Repice

    Just put mine in the oven! I did fresh ginger and peach with whole wheat flour. I’m not sure my starter was “ripe” enough, but the dough came together very well! I’m so excited to see the results! Thanks for a great recipe!

    • That sounds like a winner to me! As long as the dough comes together you’re doing just fine. I might have to try that combination!

  • margie

    Another great idea for sourdough! Can’t wait to try this, also.
    I also vote for ThePerfectLoaf, every day! Question: do you have a weight for the starter? Mine will lose volume pretty quickly when stirred, which could make a big difference.

    • Thanks for the votes, Margie! I really appreciate that 🙂

      Surprisingly I actually did not measure the weight of my starter — dang! Next time I do this I’ll measure and update this post. Start with 1 cup, lightly stirred so it settles some, and then if you need more moisture in the dough add water from there.

      Sorry for the omission!

  • Lorraine 295

    This does look great and so up my alley for an easy dessert! Thanks Maurizio, I can’t wait to try it. I also don’t like to throw out the discard so this recipe should be very useful.

    • Very easy and very good! You’re welcome, hope you enjoy it 🙂

  • Runnerfemme

    This looks divine. I plan on making this over the weekend for a few friends coming over for a small, casual summer dinner. I bet this would be lovely to use for a savory pie too. A few summers ago, I made up a double crust tomato pie with caramelized onions, grainy mustard, thyme, and cheddar — it was a great way to use my husband’s bounty of homegrown tomatoes. Actually — now that I think of it, maybe I’ll make that instead! Great, creative way to use the starter, Maurizio. Many thanks, as usual.

    • Runnerfemme

      Here’s the tomato pie recipe which could (should!) be converted for your sourdough pie pastry. I made it up, so it’s very “a little of this, a little of that..” I am sure there are tons of variations and more specific recipes on line. This makes 2 9-inch double crusted pies.


      Your favorite pie pastry recipe – enough for 2 double crusted pies (you could also top with… fresh bread crumbs tossed with grated cheese and herbs if you don’t want to mess with 2 crusts).

      About 5 or 6 tomatoes depending on size

      4 small/medium yellow or Vidalia onions

      Dijon or whole grain mustard – about 4 TBL

      4 TBL unsalted butter (cultured, if available)

      freshly grated white cheddar or gruyere

      1/4 c diced pancetta (optional)

      2 TBL fresh chopped thyme or about 2 tsp dried herbs de Provence

      kosher salt and pepper to taste

      1 egg – beaten


      Slice onions super duper, finger threateningly thin (a mandoline or Cuisinart with the slicing blade is handy here).

      Melt butter on low in a large saute pan. Add onions. Cook onions until caramelized and browned – likely 30+ minutes.

      Gentle heat & patience is the trick here. You don’t want your onions to brown – you want them to caramelize and stay soft. Throw a dash of kosher salt in the pan along with the onions.

      While onions are doing their thing, slice tomatoes in approx. 1/4 inch slices on the equator. Use your fingers to knock out the seeds. (Alternatively, cut tomatoes in half along the equator and shake the seeds out before slicing further. I find this is not a great method for very ripe tomatoes b/c they get misshapen and mash a bit.) Set aside.

      Grate cheese as you wish – I used the large holes on my box grater. About 1/4-1/3 c per pie. Set aside.

      Once onions are done cooking, set them aside to cool a bit while you play with pie pastry. If you are using pancetta — remove onions from the pan to a bowl to cool off and reuse the onion pan for the pancetta (don’t wipe out all that buttery goodness). Brown pancetta on medium/med-low heat until crispy. Drain on paper towel until ready to use.

      Roll out pastry and place the bottom pastries in two 9″ pie plates. (Remember – you are making two pies here.) Do not blind bake. Brush about a TBL or two of Dijon mustard in the bottoms of the pastry shells. Whatever looks good to you.

      Spread tomatoes in the pie shells. You want about two layers. I added whole slices and then cut up other slices to fit. Try not to leave any blank spaces. Sprinkle chopped thyme or herbs de Provence on the tomatoes, a dash of salt, a grind or two of pepper.

      Spread cooked onions all over tomatoes. A bit more herbs and pepper (if you already salted your onions, shouldn’t need it now.) Sprinkle pancetta if using. Slap on a little more mustard using your fingers or a pastry brush to smear across the onions. Sprinkle cheese over the whole mess to cover lightly.

      Top with the second pastry shell. Crimp sides as you wish. Cut a few steam vents in the pastry. Brush egg wash on pastry (shines her up and gives her a tropical tan in the oven.)

      I baked mine at about 370-375 for about 35-45 minutes — rotating the pies half way through. Watch your oven – remove when golden brown and bubbly. Let chill for a while before eating to keep the roof of your mouth in tact. Good room temp or warm.

      • Oh that recipe sounds so, so good! Thank you so much for sharing it. Surprisingly I haven’t baked a savory pie in a really, really long time — this will have to be the revisiting of that. I think my sourdough crust here would work out awesome with a savory pie like this — how could it not, really? I’ll gather up these ingredients next market visit and get on it.

        Dang now I’m really hungry and it isn’t even lunchtime yet… Thanks again 🙂

  • pietrasole

    Hallo ! Yesterday I made this pie dough and instead of peach and blueberry, I have put pear and blackberry, which we have harvested fresh from our garden and neighbor forest. And lavender fit to it ! ^-^ the crust was super good and we really enjoyed. High percentage of butter was a bit guilty, but it was Sunday cake, so we are allowed, aren’t we? ^-^ I will make it surely once again and often with different contents in it, according to what we have in our garden. Your site is really really good, you are very generous to give us all the instruction, I appreciate that. thank you so so so much!

    • That sounds SO good! Really great modifications, and I do believe pear + blackberry and lavender would work really well together 🙂 Yes, there’s quite a bit of butter but I agree, Sunday cake is totally justified 🙂

      Thanks so much for the kind words, really appreciate that! Happy baking!

  • Amy Halloran

    I love this crust! I never thought of using sourdough in pie dough. I couldn’t bear to use all that butter, so I cut it to a stick and a half, and the flour I used is a really special white whole wheat my neighbor grew and milled. Thanks for opening up my idea of what to do with starter!

    • Reducing butter is not a problem! I might try a little less next time as well. When I make a pie I typically want this much butter so I get a nice and rich, flaky result but I don’t think going down to 1.5 sticks would hurt 🙂

      Very cool you have a neighbor growing their own wheat — and milling to boot! Awesome.

      You’re welcome glad you put it to such good use already! Happy baking 🙂

  • Fabiano Sarra

    Just tried this recipe and I just have to say that it’s incredible. The flavor is so good and its flaky and buttery and has a nice bite to it. I didnt have white Sonora flour or a white whole wheat so I mixed some white flour and whole wheat together. Made sense to me but maybe its strange logic? idk! I used 200g of Bob’s organic all purpose and 95g of High altitude Hungarian whole wheat flour. Mine seems to have come out less textured and shinier than in the picture but the flavor was so good. I will use this recipe over and over whenever I can. Paired my slices with a little dollop of creme fraiche. Thanks for sharing this recipe!

    • Super glad to hear that! I’ve made this so many times now and each time it comes out awesome. I use all sorts of flour combinations as well, but I try to keep a majority of the flour whole grain.

      I SO wanted to drop some creme fraiche on this but I was out — next time 🙂

      Thanks for the message!

  • Ian

    Made this last night with late summer peaches and it was fantastic. Great texture to the crust, though I only used King Arthur all-purpose unbleached flour. The lavender in my garden is flowering again with the cooler weather, so I just stripped the fresh flowers off a couple of stems, rubbed them a bit to release the oils, and dropped them in with the fruit. Fresh lavender works well in panna cotta too (complements the tartness I think), so I wonder if adding a little to creme fraiche on the side of this galette would be a nice touch. Great dessert!

    • Excellent! I planted some lavender in my garden this year as well, definitely going to be harvesting some of that next year for this very recipe. I like the idea of lavender in panna cotta, I could imagine it does pair well indeed. You know I wanted to add creme fraiche to this one but I was out! Next time 🙂

      Thanks for the comments, really glad it worked out so well for ya!

  • MelB

    LOVE this crust recipe! I used 1/2 all purpose flour, 1/2 whole wheat flour and substituted some vegetable shortening for about 1/3 of the butter. I find that the crust is more “bendable” with some shortening as opposed to with butter only (which often cracks when i work with it). I had never even thought to add starter to a crust but it was delicious! Everyone agreed that the flavor was amazing but no one could put their finger on it! Win! Will definitely make this again!

    • Wow that’s great! Thanks so much for the comments. I’ve never baked with shortening, but I have heard about how it can help rich doughs like this. I have this recipe memorized now and have used is several times in a bunch of other pastry items as well, like this tart. I basically can’t stop 🙂

      Thanks again and happy baking!

  • Bella Supiana

    Delicious! Can I ask, do you add the arrowroot to make for a thickened fruit sauce inside? Much love, Bella 😃👍🏽

  • Jocelyn Jamias

    I just made the galette tonight and followed your crust recipe but used blueberries and blackberries for my filling. Best pie crust ever, flaky yet crisp and after some cooling I could actually pick up a slice without any spillage! Thanks for sharing. I am always looking for ways to use up starter discards.

    • Ahh so glad to hear that! I just can’t wait till Spring rolls around here so I can get some fresh fruit! Happy baking 🙂

  • Brett Fielder

    This is such a lazy comment but does 1 cup of 1:1 starter weigh for you? 😂

    • Ah that’s actually a good question, I should have weighed that! I’m not sure, I will have to check that when I make this next!