This recipe, with ripe sourdough starter discard, yields a wonderfully tender and flaky crust. Even with the starter, there’s minimal sour flavor in the end.
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 wonderfully mellow flavor (as I’ve noted in my sourdough bread with white Sonora post) and works so well in this recipe. White whole wheat, or even all-purpose flour, would also work well.
- 295g (2.5 cups) fresh milled white Sonora flour, all-purpose flour, or white whole wheat flour
- 2 sticks (227g) cold European style butter cut into half-inch pats
- 1 tablespoon granulated sugar (optional)
- 1 teaspoon salt
- 2 tablespoons apple cider vinegar
- 1 cup (200g) ripe liquid sourdough starter
- A splash of cold water
- Measure out 1 cup ripe sourdough starter and place it into the fridge to chill.
- Add the flour, salt, and sugar to a large mixing bowl and stir to combine.
- Add the sliced butter to the bowl and lightly toss with a spatula until you coat the butter with flour.
- Using a pastry blender, cut the butter into the flour until there are only small bits of butter remaining.
- 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 it into a large disc.
- If using the full recipe, divide the disc into two, form into two smaller discs, and wrap tightly in plastic wrap. Refrigerate the discs for at least 2 hours (preferably overnight) before using.
- I usually freeze half of this dough for any impromptu fruit deliveries so I can quickly whip up a pie or galette. If you want to make a single crust, halve all the ingredients.
- When cutting the butter into the flour, take care not to overwork it, there should be some larger pieces (nickel-sized) and some smaller pieces (dime-sized or smaller).
Keywords: sourdough, pie, galette, crust, sourdough starter, starter discard