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sourdough puff pastry recipe

Sourdough Puff Pastry

A flaky, buttery rough puff pastry made with sourdough starter or discard, using a simple gratedbutter method that anyone can master at home.
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Prep Time 40 minutes
Resting time 3 hours 30 minutes
Course: Pastry / Dough
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 260 g (2 cups + 1 tbsp) all purpose flour , plus extra for dusting
  • 250 g (1 cup + 2 tablespoon / 2 sticks) cold butter
  • 8 g (1.5 tsp) fine salt
  • 110 g (½ cup) sourdough starter , discard or active
  • 100 g (½ cup) cold water

Equipment

  • Large mixing bowl
  • Box grater
  • Rolling Pin
  • Plastic wrap
  • parchment paper
  • Kitchen scale (recommended for accuracy)

Method
 

  1. Combine the flour and salt in a large bowl.
  2. Grate the cold butter using a box grater. Toss the cold grated butter in the flour to coat each piece. Do not rub or press.
  3. In a separate bowl, combine the sourdough starter and cold water. Stir briefly to loosen.
  4. Pour the liquid into the flour and butter. Mix with your hands just until no dry flour remains. The dough will look shaggy and rough.
  5. Shape the dough into a rough rectangle, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
  6. Remove from fridge. On a lightly floured surface, roll into a long rectangle. Fold one short edge to the center, fold the other short edge on top of it, then fold the whole thing in half. Wrap and refrigerate for 30 minutes. Each time you roll, orient the dough so the folded edge faces your right.
  7. Remove from fridge. Roll into a long rectangle. Do a letter fold: fold one edge to the center, fold the other edge on top. Wrap and refrigerate 30 minutes.
  8. Repeat the letter fold one more time. Wrap and refrigerate 30 minutes.
  9. Do one final letter fold, placing a sheet of parchment paper between the layers before completing the fold. Refrigerate for a minimum of 2 hours, ideally overnight.
  10. Use immediately in your chosen recipe, or divide into portions and freeze for later.

Notes

No sourdough starter? Replace the 110g starter with 55g of flour (add to dry ingredients) and 55g of water (add to the liquid).
Batch tip: Strongly recommend doubling this recipe. Divide into approximately 300g portions, wrap with parchment paper between layers, and freeze for up to 3 months.
Fridge storage: Up to 3 days, tightly wrapped.
Freezer storage: Up to 3 months. Thaw overnight in the fridge before use.
Important: Always keep the dough cold during the folding process. If the butter starts to feel soft or greasy, put the dough back in the fridge for 20 to 30 minutes before continuing.
Nutrition (per 100g of raw dough, approximate)
Calories: ~390 kcal | Carbohydrates: ~30g | Protein: ~5g | Fat: ~28g | Saturated Fat: ~17g | Sodium: ~280mg
This is an estimate only. For precise values, use a nutrition calculator with your specific ingredients.