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.
What is the secret to baking puff pastry? ›
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.
Why is my puff pastry not puffing? ›
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. Puff Pastry works best when cold.
Why is my sourdough not sour enough? ›
Try adding whole grains
These help the acetic acid-producing bacteria gobble up more sugars which produces a more sour loaf. Doughs using more whole grains will not have the same loft as those using White or Bread Blend.
What happens if you add olive oil to dough? ›
The goal of adding oil to pizza dough is to improve the texture of the dough and flavor the finished crust. The oil will specifically: Making the dough softer will improve its capacity to stretch when rolled out. If you don't use any oil, the dough will pull apart and produce holes.
What is the best oil to use for sourdough bread? ›
Get ready to fall in love with Olive Oil Sourdough Bread! This beginner-friendly bread has a soft crust and the most amazing flavor! Olive oil sourdough bread is our family's new love affair! By adding a little olive oil, this sourdough bread has a softer crust and so much flavor.
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.
What does vinegar do in puff pastry? ›
The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness.
What are the faults in puff pastry? ›
Crumbly, Mealy (not flaky) Crust and//or Too Tender to Remove from Rolling Board
- Low protein flour.
- Too much fat.
- Fat too soft (warm) or melted.
- Fat cut in too finely.
- Too little water.
- Under-mixing after water is added.
Puff pastry does need some gluten development but, because of the amount of rolling out that will happen during lamination, it is very easy to overwork a dough which makes it incredibly hard to use and can cause a lot of shrinkage.
About halfway through baking, peek into the oven to see how the pastry is baking. Always bake Puff Pastry Shells in a preheated 425° F oven. Bake Puff Pastry Cups in a preheated 400° F oven for 20 minutes. Do not bake either Shells or Cups in a microwave or toaster oven.
Should puff pastry be chilled before baking? ›
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. When handling, a floured worktop is essential, as is a sharp knife for cutting to shape.
How to get more sourdough flavor? ›
Use Starter Later: Use starter after its peak. It will have risen, doubled in size and is starting to fall back down. The yeast are still active at this stage but more bacteria are present, and the starter smells much more acidic. A larger amount of bacteria will develop resulting in more sour flavored bread.
Why doesn't my sourdough taste like sourdough? ›
Using flours with more ash, or mineral, content, will yield more sour taste. If you can't get enough ash, adding a bit of whole wheat flour to your recipe, which is what is done with the 20% Bran Flour, will boost the sour of a bread. Conversely, using a lower ash flour will tend to produce a milder bread.
What can you add to sourdough to make it more sour? ›
Rye flour
If you want your bread to be even more sour, add rye flour to your sourdough recipes. Knowing this, you can play with the types of flour and amount of whole grain to white flour until you achieve the flavor that you like.
What are the benefits of olive oil and bread? ›
Olive oil is rich in unsaturated fatty acids. These types of fats regulate cholesterol levels and positively affect heart health. Breads containing olive oil may improve overall cardiovascular health by supporting healthy fat intake.
Does oil make bread more moist? ›
For example, fats like butter or oil can help keep moisture in, while sugars will help to caramelize on the outside and create a golden crust. These ingredients can also play an essential role in keeping your bread moist when added in smaller quantities.
Is it OK to put olive oil on bread? ›
Eating bread with a quality extra virgin olive oil is a simple and effective way to enjoy its health benefits. Extra Virgin Olive Oil is a healthy substitute for butter in many recipes. The polyphenols in extra virgin olive oil are a key component of their health benefits.
Do Italians put olive oil on their bread? ›
Although you might be used to a pre-dinner snack of bread, olive oil and balsamic vinegar at home or in your local Italian restaurant, it's not actually an Italian tradition. In Italy, bread is typically eaten with other food (although not with other starchy foods like pasta, rice or polenta).
