Sourdough Discard Rough Pastry
Buttery and flakey sourdough discard rough pastry is a quick and easy alternative to long chilled pastry dough!
Equipment
- Dough Whisk optional
- Kitchen Scale optional
- Baking Mat optional
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon fine salt
- 8 oz butter
- 1/4 cup water
- 1/2 cup sourdough discard
Instructions
- Combine the salt and all-purpose flour in a spacious bowl. Incorporate the butter into the flour by gently squeezing and rubbing it. 1 3/4 cups all-purpose flour, 1 teaspoon fine salt,8 oz butter
- Dissolve the sourdough discard in water. Create a well in the center of the flour mixture and pour the dissolved discard into it. Stir the ingredients together until all the flour is hydrated, and there are no dry bits remaining.1/4 cup water, 1/2 cup sourdough discard
- Roll the dough out on a baking mat, lightly dusted with flour. Create a rectangle with the dough, being super to flip frequently to prevent sticking.
- Fold the dough from several directions to create 4-5 layers. Wrap it in plastic wrap and allow it to chill for at least 30 minutes.
- After 30 minutes, roll the dough out flat again and cut desired shapes for your recipe.