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 is the secret to fluffy sourdough? ›
Keeping the lid on for the first part of baking allows steam to expand between the gluten fibers to rise the bread and create a fluffy loaf. Step 4: Remove the lid and bake for an additional 12-14 minutes or until the crust is crispy and golden brown. Once you take the lid off, the bread likely won't rise anymore.
When to add olive oil to sourdough? ›
After you've let the dough autolyse, add olive oil, sourdough starter and sea salt. Mix with your hands by slowly pinching in until incorporated.
Can you prepare puff pastry the night before? ›
Can I prepare a recipe made with Puff Pastry ahead of time and bake it later? Yes, you can (with certain recipes). To simplify your day, you can prepare the recipe ahead of time, then bake as directed prior to serving.
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.
What things should we avoid with puff pastry? ›
Heat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven.
What is the best flour for fluffy sourdough bread? ›
Bread flour (or baker's flour) is a high protein, white flour that is milled specifically for baking bread and sourdough. What is this? You'll get the best results for your sourdough bread from using bread flour. The most popular bread flour in the US is King Arthur Bread Flour.
How to get crispy sourdough crust? ›
One of the most crucial steps in making bread. is incorporating steam while baking. Baking a loaf on a sheet pan without steam. will give a crust that is dull, thick, and chewy. To bake with steam at home, try using a Dutch oven or combo cooker. They trap both the water that evaporates from the dough.
Why is my sourdough not fluffy? ›
Most likely when this happens, it's not you - it's your starter. If your loaf is dense, has uneven holes and a gummy texture, most likely there wasn't enough active wild yeast in your starter to make the bread develop and rise during baking. This can be the case even if your starter seems really happy and bubbly.
What does adding honey to sourdough do? ›
You'll find I use honey in many of my recipes. I love to use it in my no-knead 100% whole wheat sourdough bread because it makes it much softer and less dense than it would be without it. Subbing it in recipes that call for sugar is not usually as simple as a one-to-one sub, though.
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.
Why put sourdough in fridge before baking? ›
Cold fermentation allows you to hit pause on your sourdough and bake it at a time that is convenient for you. Of course, a long, cold fermentation will also allow you to increase the sourness of your bread. Ideally, you can proof sourdough in the fridge for up to 36 hours, or even longer if your dough will tolerate it.
Should puff pastry be chilled before baking? ›
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.
Do you egg wash puff pastry? ›
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. Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 tsp. water, brush between layers, then pinch or press together.
Should puff pastry be cooked straight from the fridge? ›
Pastry should be at room temperature for rolling (to make it more pliable), but chilled before baking (so the buttery layers remain separate). A hot oven allows the layers to rise, but needs to be monitored to prevent burning.
How do you get the best results with puff pastry? ›
Temperature is a key factor in baking up puff pasty that actually puffs. Set the oven dial too low, and the pastry is likely to fall flat. Follow this tip: As a rule of thumb, a higher oven temperature (400°F is ideal) results in puff pastry with a higher rise.
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? ›
Problem: Your Pastry is Hard and Tough
You've added too much water to the flour but not enough fat. It is important to keep the pastry cool during rolling and the oven needs to be hot.
