1/2 cup of sourdough

Day 39 out of 40

My cooking is a patchwork. Each day smaller irregular and improvised pieces join a larger design. I connect the pieces by hand or with the help of a machine. I try to make them fit. I want them to fit my designs, my ideas, my taste and preferences. But it is not by force, it is with patience and flexibility. We can make pieces fit in a variety of ways, in a variety of unexpected ways. I look at a quilt or a dish as non linear living daily stories.

Sheet-pan Sourdough Whole grain crust 

This single crust can go sweet or savory 

1 1/4 cup whole grain (today I used half wholemeal rye and half barley)

1/2 cup butter 

1/4 tsp salt

1 tsp sugar (optional)

6 tbsp sourdough starter fed or aged ( today I used  2 tbsp starter,  2 tbsp milk kefir + 1 egg

Cut butter into flour, sugar, salt mix.  You can use your hands or food processor. Add sourdough discard or fermented flour until it comes together (or mix of other liquids if using) Press into a disc. Cut the disc into 4 parts, stack them and press again back into a disc for a rough lamination. Wrap and chill dough for 2 hours up to 3 days or freeze. If you are using a sourdough starter it will continue to ferment in the fridge. When ready to use the dough, let it come to room temperature a bit and roll it out. I often use my tortilla press if I am making small pies. I keep the dough cold while I assemble the other pie ingredients. After the pie is assembled, I chill the pie before baking in the freezer for at least 30 minutes. Then I bake hot in a metal pie pan!

For blinded baked sheet-pan crust. Bake 425 F for 15-20 minutes. Add ¾ cup of chocolate to the warm crust and the heat will soften the chocolate. Then use a spatula or the back of a spoon and spread it over the crust


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