Question 1

Do I need to chill puff pastry between folds?

Accepted Answer

Yes. Chilling between folds helps keep the butter solid, so it layers instead of melting into the dough. If it feels sticky or soft, a quick 10–20 minute chill in the fridge can save the day—and your pastry will bake up lovely and flaky.

Question 2

Why didn’t my puff pastry puff?

Accepted Answer

Your butter may have melted into the dough, or the dough may have been rolled too much, causing the layers to merge. Be sure to keep everything cold and roll with light, even pressure to preserve those air pockets. Once in the oven, don’t open the door early—the steam is what does the puffing!

Question 3

Can I use all-purpose flour instead of freshly milled flour?

Accepted Answer

Absolutely—you can use a high-quality all-purpose flour, like King Arthur Unbleached All-Purpose Flour, for lovely results if you’re short on milling time. It won’t have that extra wheat-nutty flavor but will still produce beautifully flaky layers.

Question 4

What if my butter gets too soft while folding?

Accepted Answer

If your butter starts to soften or melt, it can blend into the dough and prevent those flaky layers from forming. Simply pause, wrap the dough, and chill it for 10–20 minutes before continuing. Working on a cool surface helps too—a marble slab is ideal, but a clean, food-safe 24”x24” tile from the hardware store works wonderfully in a pinch and costs just a few dollars. Keeping the dough a few degrees cooler than your kitchen is the key to success.

Question 5

Can I freeze puff pastry dough after folding it?

Accepted Answer

Yes, and it’s a great idea—wrap it tightly and freeze for up to 2 months. Thaw it in the refrigerator before shaping and baking. This makes it easy to prep big batches and bake fresh pastries whenever the moment strikes.

Question 6

What’s the benefit of using sourdough starter or discard in puff pastry?

Accepted Answer

Using sourdough starter or discard adds a gentle, tangy depth to the dough without needing to bake with yeast. It also lightly enhances the structure and flavor, giving your pastry a subtle, home-milled rustic edge.

Author: Emily Rider

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