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
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.
When to add toppings to sourdough? ›
Meanwhile, if you're looking to top your recipe with add-ins for some artistic flair, like sprinkling some sesame seeds on the top, this can be done after forming your loaf, or right before baking.
How to add inclusions in sourdough bread? ›
As a rule of thumb, I lightly cover the top of the dough with the add-ins and then after mixing, if it doesn't feel like enough, I'll add a little more. If you prefer precise rules, then shoot for under 20% of your total flour weight.
When to add mixins to sourdough? ›
I also love to add seasoning mixes during the stretch and fold stage so that the flavor is baked into the loaf. You might enjoy this recipe for Everything Bagel Sourdough Bread! Vegan parmesan works really well in this way.
What happens if I add honey to sourdough bread? ›
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.
Does olive oil stop dough from rising? ›
The oil will not absorb into the flour or the gluten that forms as a result of the fermentation process. All that oil does is give your dough a coating of elasticity. Aside from providing a barrier for your dough throughout the proofing phase, this will not prevent your dough from rising.
Should I let my sourdough warm up before baking? ›
The warmer a sourdough bread dough, the faster it will ferment and rise. A dough should be warm enough to encourage lively fermentation and flavor creation but not be so warm that it quickly overproofs.
How to get poppy seeds to stick to bread? ›
In those cases, the best way to get the seeds to stick is simple: Just add water. For the seediest crust, just add water. To add a seeded crust to a loaf (or rolls), first thoroughly wet a clean, non-lint kitchen towel, then wring out some of the water, leaving it quite wet to the touch.
How long should sourdough sit before baking? ›
To proof them, let them sit, covered, at room temperature for up to 3–4 hours, or let them proof for a little while at room temperature and then place in the refrigerator for 12–15 hours. Or you can speed the process by using a proof box, warm cooler, or slightly warm oven to speed things up.
How do you make sourdough bread more flavorful? ›
Generally a more mature and well established starter will produce a more flavorful, sour loaf. Hydration of the Dough - this affects how long your dough will take to ferment. A slightly lower hydration will take longer to ferment than a higher hydration loaf, leading to a bigger depth of flavor and sourness.
The yeast and bacteria in your sourdough starter actually feed off the sugar from the starches in the flour. They essentially don't need any extra food. In fact, while adding sugar to the dough may provide "fast food" for your sourdough yeast, this quick food source is unlikely to provide any protein.
When to add sprinkles to sourdough? ›
Adding Inclusions During Stretch and Folds
Sprinkle the inclusions on top of the dough and gently stretch and fold the dough a few times until they are incorporated. If you do this early enough in the stretch and fold process, the inclusions will be easily spread throughout the dough.
Can I just add seeds to bread dough? ›
You can soak seeds overnight, strain them, and add them to a bread dough during mixing (easiest) or during an early round of stretching and folding the dough (better gluten development).
How long should sourdough rest after mixing? ›
Use your hands to mix the dough until it just comes together in a shaggy ball and no dry bits remain. Cover and let set for at least 30 minutes and up to 3 hours.
When should I add seeds to my sourdough? ›
Before the first set of stretch and folds, spread the seed soaker, sunflower seeds, and lemon zest (optional) over the dough. Each set of folds will help incorporate the mixture into the dough.
What are the benefits of olive oil and bread? ›
It is not only revered for its flavor but also for its health benefits, including being rich in monounsaturated fats, antioxidants, and anti-inflammatory properties. Incorporating olive oil into bread dipping brings these cultural and health aspects together, making it a truly enjoyable and healthy experience.
What does adding more oil to bread do? ›
Fats work as tenderizers in breads by coating some of the proteins that form gluten, preventing them from hydrating and linking up to form large networks that would lead to toughness.
Is sourdough bread dipped in olive oil healthy? ›
Sourdough, Olive Oil, and Mediterranean Diet
The olive oil -a traditional staple of the Mediterranean diet and one of its most delicious, as well as health-promoting components- boosts flavor, adds moisture and volume to the bread.
