Sourdough Puff Pastry Recipe

This sourdough puff pastry recipe gives you all the flaky layers of classic puff pastry with far less effort.

Instead of building a butter block and performing traditional lamination, this method uses a rough puff technique combined with sourdough discard to create structure, flavor and beautiful lift.

Large chunks of cold butter are folded repeatedly into the dough, creating the thin, crisp layers puff pastry is known for.

The sourdough discard adds depth, fermentation benefits and a tenderness that sets this pastry apart from standard versions.

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This dough is versatile, easy to handle and can be fermented in the refrigerator for up to forty eight hours.

It can be used for both sweet and savory recipes such as tarts, hand pies, pot pies, twists, danishes and more. With patience, cold ingredients and proper folding technique, you'll achieve flaky, bakery style pastry from scratch.

Ingredients

200 g all purpose flour
5 g salt
40 g ice cold water
100 g sourdough discard (from a 100 percent hydration starter)
225 g cold butter, cubed (salted or unsalted)

Steps

Step 1. Prepare the Butter and Starter Mixture

Cube the butter and place it in the freezer so it stays very cold.
Whisk the ice cold water into the sourdough discard until smooth. Set aside.

Step 2. Mix the Dry Ingredients

Combine the flour and salt in a bowl.

Add the cold butter cubes and toss gently with your fingertips. Do not rub the butter in; you want large visible pieces coated lightly with flour.

Step 3. Bring the Dough Together

Add half of the sourdough mixture to the flour and butter.

Begin bringing the dough together, adding small amounts of liquid as needed. The dough should come together loosely while still remaining dry and chunky with large butter pieces visible.

Step 4. Shape and Chill

Turn the mixture onto a clean surface and press gently into a rough rectangle.

Wrap tightly and place in the refrigerator for at least eight hours.

Step 5. Perform Letter Folds

Remove the dough from the fridge and let it rest for about ten minutes.

Lightly flour your surface and roll the dough into a larger rectangle. Perform a letter fold. Rotate the dough and perform another letter fold.

Repeat four to six times. If the butter softens, chill the dough before continuing.

Step 6. Rest the Dough Again

Wrap the folded dough and refrigerate for thirty minutes.

You can also leave it chilled for up to twenty four hours at this stage.

Step 7. Roll and Use

Lightly flour your surface and roll the pastry into a rectangle or square about one half inch thick.

This size typically rolls out to approximately 30 cm by 42 cm.

Cut and shape as needed for your recipe, then chill the pastry for ten minutes before baking.

Step 8. Bake

Brush with egg wash and sprinkle with coarse sugar for sweet applications if desired.
Bake at 220 C (430 F) for about thirty minutes, depending on the size of the pastry pieces.

How to Serve

Sourdough puff pastry can be used in countless applications. Serve it warm, crisp and freshly baked whenever possible.

Use it for savory dishes such as pot pies or sausage rolls, or create sweet pastries like danishes, fruit tarts and twists.

This dough holds its structure well and produces tall, flaky layers once baked. For best presentation, allow pastries to cool slightly before slicing or serving.

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