Sourdough Puff Pastry Made with Freshly Milled Flour
This sourdough puff pastry made with freshly milled flour is buttery, flaky, and full of rich, layered flavor. A slow-crafted dough perfect for both sweet and savory bakes, it honors tradition with every fold.
Servings: 1 Sheet of Puff Pastry
Calories: 2651kcal
Equipment
- 1 Glass measuring cup for liquids and ice creating ice water
- 1 Measuring Cups and Spoons for dry ingredients accuracy
- 1 Mixing Bowl to bring the dough together gently by hand
- 1 Cheese grater or food processor for grating frozen butter into the flour
- 1 Rolling Pin to laminate the dough and create flaky layers
- 1 Wheat grinder I use a Mockmill 200 Professional for everyday baking, or a WonderMill for bulk milling
- 1 Digital kitchen scale for weighing grains before milling and flour after sifting
Ingredients
- 2 ½ cups (300g) freshly milled soft wheat flour If not sifting, simply weigh out 300g of wheat berries before milling. If sifting with a #60 sieve, weigh out 500-600g of wheat berries to yield 300g of sifted flour after removing the bran.
- 1 cup (226g) unsalted butter, cold and cubed If using salted butter, omit added salt below.
- ½ cup (120g) sourdough discard
- ⅓ cup (80ml) ice water
- ½ teaspoon (3g) fine sea salt
Instructions
- Mill your flour – If you plan to sift your flour using a #60 mesh sieve, weigh out 500-600g of soft wheat berries to ensure you end up with 300g of sifted flour after removing the bran. If you’re not sifting, simply mill 300g of wheat berries (roughly 2½ cups by volume) and use the flour as-is. Once milled, set the flour aside and allow it to cool to room temperature before using.
- Grate and chill the butter- Grate 1 cup (226g) unsalted butter using a box grater or food processor. Place grated butter in the freezer for at least 15–30 minutes. Tip: If using salted butter, omit the added salt in Step 4.
- Combine the dry ingredients- In a large mixing bowl, combine the 240g freshly milled flour and ½ teaspoon (3g) fine sea salt (omit if using salted butter). Whisk gently to evenly distribute.
- Cut in the butter- Add the cold, grated butter to the flour mixture. Use your fingertips or a pastry blender to toss and lightly coat the butter with flour, keeping visible pieces. Do not overwork—this helps preserve flakiness.
- Add sourdough discard- Pour in ½ cup (120g) sourdough discard. Stir gently with a wooden spoon or spatula to begin forming a shaggy dough.
- Add ice water gradually- Drizzle in ⅓ cup (80ml) ice water, 1 tablespoon at a time, stirring just until the dough begins to hold together. You may not need the full ⅓ cup, depending on humidity and flour absorbency.
- Form and chill the dough- Turn the dough out onto a lightly floured surface. Gently press into a rough rectangle, fold in thirds like a letter, and wrap tightly in parchment or plastic. Chill for at least 1 hour.
- Laminate the dough- On a cold surface (like a marble slab or chilled counter), roll the dough into a long rectangle, then fold in thirds again. Repeat this 3–4 times, resting in the fridge for 15 minutes between each set of folds to keep the butter cold.
- Final rest and storage- Wrap the finished dough well and chill for at least 1 more hour before using. You may refrigerate up to 3 days or freeze for up to 2 months.
Nutrition
Serving: 1659 g | Calories: 2651kcal | Carbohydrates: 215g | Protein: 31g | Fat: 187g | Saturated Fat: 117g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 48g | Trans Fat: 7g | Cholesterol: 488mg | Sodium: 2633mg | Potassium: 322mg | Fiber: 8g | Sugar: 1g | Vitamin A: 5673IU | Calcium: 95mg | Iron: 12mg