Sourdough Discard Rough Pastry Dough

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As a passionate baker, I’m always on the lookout for ways to infuse new flavors and textures into my creations. One technique that has revolutionized my pastry game is using sourdough discard to create a quick and easy “rough” pastry dough. Rough pastry dough allows me to have delicious and flakey pastries ready for my family in under an hour! Adding the sourdough discard helps contribute to the texture and has taken the front seat in my pastry recipes!

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If you haven’t gotten started in your sourdough journey yet, check out our guide on how to make a starter from scratch!

Understanding Rough Pastry Dough

Technique

The key to rough pastry lies in its distinct technique. Unlike traditional pastry, which involves careful layering and precise folding, rough pastry is a more rustic approach. The butter is coarsely mixed into the flour, creating uneven pockets that translate into a beautifully flaky texture.

Texture

The texture of rough pastry is what sets it apart. Expect a delightful mix of tender layers and crispy edges, providing a satisfying contrast with each bite. The irregularity of the butter distribution contributes to a more open crumb structure, giving the pastry a unique and artisanal feel.

Taste

The taste of rough pastry is rich and buttery, with a slightly more pronounced flakiness compared to its traditional counterpart. The rustic nature of the pastry allows for a more substantial butter presence in every layer, creating a mouthwatering experience.

Time to Prep

One of the great advantages of rough pastry is its simplicity and efficiency. The preparation time is significantly shorter than that of traditional pastry, making it an excellent choice for those looking to whip up a delicious treat in less time.

Sourdough Discard and Its Influence

What is Sourdough Discard?

Sourdough discard is a natural byproduct of maintaining a sourdough starter. When you feed your starter, you typically discard a portion to keep it active. This discarded portion, often overlooked, is a treasure trove of flavor and leavening power.

Using Sourdough Discard

Whether your discard is fresh and active or has been chilling in the fridge, both can be used in rough pastry. The active discard imparts a slightly tangy flavor and enhances the pastry’s rise, while the discard from the fridge contributes a more mellow tang and adds complexity to the overall taste.

sourdough discard pastry dough

Versatility of Rough Pastry

Rough pastry is incredibly versatile and can be used for both sweet and savory creations. From galettes and turnovers to hand pies and tarts, the possibilities are endless. Experiment with various fillings to discover your favorite flavor combinations.

The best part is, it can be made within the hour, giving you that flakey and crisp texture of a long chilled pastry dough.

Sourdough Discard Rough Pastry Dough

Experiment with this sourdough discard rough pastry, and let your creativity shine in the kitchen. The imperfect, rustic charm of this pastry will undoubtedly elevate your baking endeavors.

Sourdough Discard Rough Pastry

Buttery and flakey sourdough discard rough pastry is a quick and easy alternative to long chilled pastry dough!
Prep Time45 minutes
Cook Time20 minutes
Servings: 6 -8 Pastries

Equipment

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.

Storing Your Sourdough Discard Rough Pastry Dough

Once you’ve crafted your sourdough discard rough pastry dough, you might find it convenient to prepare ahead for future baking endeavors. Here’s how to store your dough for later use:

1. Chilling for Later Use: After completing the folding steps, you can refrigerate the pastry dough for up to 24 hours. Simply wrap it tightly in plastic wrap to prevent it from drying out. This allows for flexibility in your baking schedule, making it a convenient option for those who like to plan ahead.

2. Freezing Uncooked Dough: If you want to extend the storage period, consider freezing the uncooked sourdough discard rough pastry dough. After the final fold, wrap the dough tightly in plastic wrap and place it in a resealable plastic bag. Label it with the date and type of dough. This frozen dough can be stored for up to three months.

3. Thawing Frozen Dough: When ready to use the frozen dough, transfer it to the refrigerator and let it thaw overnight. This gradual thawing process ensures the dough remains in optimal condition. Once thawed, you can proceed with your desired pastry recipe.

4. Cooked Pastry Storage: If you’ve already baked your sourdough discard rough pastry, the cooked pastry can be stored at room temperature for up to two days. Ensure it is well-covered or stored in an airtight container to maintain freshness. For longer storage, refrigerate the cooked pastry for up to a week. When ready to enjoy, you can reheat it in the oven for a few minutes to revive its flakiness.

5. Best Practices for Storage: Regardless of whether the dough is chilling in the refrigerator or waiting in the freezer, always label it with the date and type of dough to keep track of freshness. Additionally, storing it in an airtight container or well-sealed plastic wrap is crucial to prevent the dough from absorbing unwanted odors and flavors from the freezer.

Hey Beautiful! I’m Tara, garden enthusiasts, keeper of chickens, herbal homesteader and stay at home mom of 3 tiny humans and a sourdough starter named Ma. I love teaching others how to live a self-sufficient and sustainable life through homesteading, scratch cooking, and remembering to live barefoot, wild and free!

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