I have made a lot of sourdough crackers lately. Since I first tried to make crackers from my discarded sourdough starter I have been hooked.
But this weekend it was time for a change. There have to be more things you can do with the discard I said to myself, and there is.
Most of you know that you can use the discard for pancakes, waffles, muffins, and much more.
But perhaps not so many of you have tried to make puff pastry, and I think I know why.
Making real puff pastry is a bit tedious and requires time, and not all of us wants to spend that much time on some discarded starter.
But perhaps it’s possible to make a quick version. At least that was what I tried to find out.
There are lots of recipes for puff pastry, most of them with just flour, butter, and water on the internet. I found some based on a sourdough starter as well, but most of them were aiming for croissants, danish pastry and such.
That was not what I was looking for. It was far too complicated and time-consuming.
I just want to do something with my discarded starter, so I don’t have to waste it. I wanted a simplified version of a sourdough puff pastry recipe.
Finally, I found a recipe that I liked. There was no sourdough starter in it, but I liked the method.
I know that there are not many of you who read my blog that understands Swedish, but some of you do, so here is the link.
Normally when you make puff pastry, you roll the butter into the dough in layers. You do that by folding the dough and roll it several times.
For this puff pastry recipe, you mix half of the butter with the flour and starter. The dough is rolled out into a square. Then you distribute the rest of the butter on one half of the square. I used my cheese grater to cut the butter into thin slices. Fold over the other part of the dough and roll it to an even thickness.
Fold the dough into three parts in one direction and one partin the other direction. You should now have six layers.
Wrap the dough in cling film and let it cool in the refrigerator for at least 15 minutes. After that, you can roll the dough into a desired form or thickness.
This sourdough puff pastry recipe is a bit rough, and nothing I recommend if you’re planning to make anything more ambitious.
But if you only want to make some quick and easy dessert for yourself and your friends a lazy Sunday afternoon, it may work just fine. It lifts quite a lot after 15 minutes in the oven as you can see in the picture above, but not as much as if you had done it according to a traditional recipe.
After all, it is a simplified variant of puff pastry. The taste, however, isnot simplified at all. Butter tastes good, that’s no news, but combined with all the unique flavors of the sourdough starter makes it even better.
So, if you use towaste you’rediscarded starter, stop doing that immediately. It’s liquid gold.
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A quick puff pastry recipe based on a discarded sourdough starter. The sourdough starter lifts it to another level with its unique flavors.
Ingredients
- 80 gram Wheat flour
- 100 gram sourdough starter discarded, 100% hydration
- 120 gram butter
Instructions
Note that it's important that all ingredients are cold. Start by mixing the flour, sourdough starter and half of the butter into a dough. Let it rest in the fridge 30 min.
Roll out the dough to a square with an even thickness. Distribute the rest of the butter on one half of the square. Use a cheese grater to cut the butter into thin slices
Fold over the other part of the dough and roll it to an even thickness.Fold the dough into three parts in one direction and one part in the other direction. You should now have six layers.
Wrap the dough in cling film and let it cool in the refrigerator for at least 15 minutes. After that, you can roll the dough into a desired form or thickness.
Notes
You can freeze the rolled out puff pastry dough for later use. It should be used within 6 months.
Keyword sourdough bread, starter
Tried this recipe?Let us know how it was!
FAQs
Always preheat your oven for a minimum of 15-20 minutes before baking, because Puff Pastry depends on even heat to rise and puff. Place pastries 1 inch apart. If you want a flaky thin and crispy pastry that's not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.
What does olive oil do to sourdough? ›
Does olive oil make dough softer? Yes - adding olive oil to sourdough bread will result in a softer crust and crumb. The oil as a lipid coats the flour and inhibits the gluten network resulting in a softer, tighter crumb and softer crust. This can be a desirable outcome if you do not like tough, chewy sourdough crusts.
How to get more sour taste in sourdough? ›
Here are are 6 things to try if you prefer your sourdough bread to be more sour:
- Longer fermentation. ...
- Try adding whole grains. ...
- Feed your starter less often. ...
- Stir in any hooch. ...
- Add starter to recipe after it's reached its peak. ...
- More stretch and folds.
Your puff pastry may fail to puff for several reasons. Warm pastry: Your pastry should be cold, cold, cold going into the oven. It's worth reiterating: Cold butter equals flaky layers. If your pastry is warm, the butter can easily leech right out during baking.
Is butter or egg better on puff pastry? ›
The Los Angeles Times notes that butter can still be used as a "wash," but it yields different results than egg: Instead of imparting color or crispness, it offers a more luxurious flavor and softness.
Why do you put vinegar in puff pastry? ›
But there are two much more important perks to using vinegar: it provides a little insurance against overworking the dough. And, that splash of vinegar will keep your dough from oxidizing and turning gray.
Why do you spray sourdough with water before baking? ›
Wetting the dough causes the surface to steam. Covering it traps the moisture. This partnership stops the bread from drying out on the surface in the hot air of the oven and forming a premature crust. Your bread rises more and produces a richer colour, becoming glossy on the surface.
What does adding honey do to sourdough? ›
The Role of Sourdough Starter with Honey
Adding honey to your sourdough starter enhances its flavour profile and infuses it with antioxidants, enzymes, and trace elements.
What does baking soda do to sourdough? ›
Baking soda or bicarbonate of soda can be used in sourdough bread to create a less sour loaf. Added after bulk fermentation, but before shaping, it can help to create a lighter, more fluffy loaf of sourdough.
What is the best flour for sourdough bread? ›
The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour.
Whole Grain and Rye Flours. Whole grain and rye flours provide minerals and enzymes that can influence acid production in sourdoughs. The higher mineral content of whole grains acts as a buffer in the dough so that more acid can be produced during extended fermentation.
What makes sourdough taste better? ›
Keep the dough temperature higher: Lactobacillus perform well at the higher temperatures of 85-95ºF. Keeping the dough in that range will produce more acetic acid bacteria resulting in a more sour loaf.
Do you poke holes in puff pastry? ›
Recipe Notes
If you don't want the pastry to puff so dramatically, prick the dough all over with a fork (just like docking a pie crust). After baking, the pastry will be cracker-thin and shatteringly crisp.
Can you put two sheets of puff pastry together? ›
For a crisp, layered puff pastry base, I layer two sheets together and bake with another baking sheet on top to weight the pastry and keep it flat for half the cooking time.
Should you flip puff pastry? ›
If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them. Always flip and place the cut side of the Puff Pastry down on the baking sheet.
How do you get the best results with puff pastry? ›
Chill the pastry again before baking.
Want a little extra assurance your puff pastry will really puff? Pop it in the fridge after working with it, while the oven preheats. This step gives the butter a chance to re-solidify, to get an even better result.
How do you keep puff pastry flat when baking? ›
For a flatter pastry without much puff—like a Napoleon—prick the dough all over with a fork, place parchment paper on top, then place 1-2 cookie sheets on top of that to weigh it down. If you're making a tart or filled Puff Pastry, place it on the baking sheet before adding toppings or fillings.
Why is my puff pastry so hard after baking? ›
Handling the dough too much.
Yes, the pastry usually needs to be rolled out, cut, and shaped, but when handled too much, the cooked pastry can turn out tough instead of light and crisp.
What are the rules for puff pastry? ›
Always cut Puff Pastry straight down, never on an angle, to prevent layers from sticking together and inhibiting the rise. Cut up and down, and don't drag the knife. You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.
