Question 1

Do I need to chill puff pastry between folds?

Accepted Answer

Yes. Chilling the dough for 15 to 30 minutes between each set of folds keeps the butter cold and the layers distinct. Skipping the rest causes the butter to smear into the dough and reduces the puff.

Question 2

Why didn't my puff pastry puff?

Accepted Answer

The most common cause is butter that was too warm during lamination. Keep the butter frozen before grating and chill the dough thoroughly between every fold for the best rise.

Question 3

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

Accepted Answer

Yes. A good quality all-purpose flour like King Arthur Unbleached works well here. The texture will be slightly less rustic and the flavor milder than a freshly milled version.

Question 4

What if my butter gets too soft while folding?

Accepted Answer

Wrap the dough immediately and return it to the refrigerator for 20 to 30 minutes before continuing. Never try to work soft butter back into the dough by adding more flour.

Question 5

What is the benefit of using sourdough discard in puff pastry?

Accepted Answer

Sourdough discard adds a subtle tang and depth of flavor that plain water cannot replicate. It also helps tenderize the gluten slightly, which supports a more delicate, flaky crumb.

This sourdough puff pastry recipe uses freshly milled soft white wheat and sourdough discard to build flaky, buttery layers with a subtle tang and deep whole grain flavor.

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