Sourdough Galette Dough

For Galettes, Pasties

This is more durable than a typical pie crust,  focusing more on crisp and strong.  Good for hand pies.

This recipe makes two galette crusts.  Freezes well.

• 295 g white flour
• 2 sticks frozen and shredded butter (or just cut the butter in according to your preference)
• 1 tsp. salt

Cut in butter first.  Then cut in

• 200 g chilled, 100% hydration, mature sourdough starter

We use discard starter from the refreshment.  It doesn't need to be at peak maturity.  We typically have 250 g of starter from which we discard 200g and refresh the remaining 50g. We keep our starter with equal parts flour and water, i.e. "100% hydration".

Add

• 2 T Apple Cider Vinegar
• 6 T cold water