Sourdough Puff Pastry. WF/RSF

I am one of those weirdos that get really excited about the change in season, for me it 99% revolves around food and all different style of cooking each season demands.

As i'm constantly looking for ways to use up my excess sourdough starter this pie crust seamed quite obvious. There is one thing to keep in mind, the recipe calls for 1 cup of sourdough starter that needs to be refrigerated. This is quite important because you want to keep the dough as cold as possible so you do not melt the butter. The butter it what makes the pastry puff, as it cooks the fat molecules from the butter heat and steam, rising the dough. 

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Sourdough Puff Pastry. GF/RSF

  • 300g spelt flour (I do a 80:20 white to wholemeal)
  • 230g butter (cold and cubed)
  • 1 Tbsp coconut sugar
  • 1 tsp salt
  • 2 Tbsp apple cider vinegar
  • 1 c ripe, cold spelt starter
  • Cold water if needed

Place the flour, sugar and salt into your food processor. Pulse until crumbly, it's ok to have larger chunks of butter and smaller grainy mixture too, this helps it rise.

Add the apple cider vinegar and sourdough starter. blend until the dough comes together, add 1 Tbsp of cold water if the mixture is crumbly but allow a minute between additions of water. 

Blend until the dough forms a ball in your mixer.

Wrap in greaseproof paper and allow to rest in the refrigerator for a few hours.

 Roll out half the dough to a large disc (dinner plate size)

Fill with what ever fruits and nuts you have on hand. I used apple, rhubarb and blackberry. Allow a 2" border around the fruit, fold the border over and bake at 180C for 40 minutes.