Sourdough Puff Pastry Made with Freshly Milled Flour
This sourdough puff pastry recipe uses freshly milled soft white wheat and active sourdough discard to build flaky, buttery layers with a subtle tang and deep whole grain flavor.
Servings: 1 Sheet of Puff Pastry
Calories: 2740kcal
Equipment
- 1 Glass measuring cup
- 1 Measuring Cups and Spoons
- 1 Mixing Bowl
- 1 Cheese grater or food processor
- 1 Rolling Pin
- 1 Wheat grinder I use a Mockmill 200 Professional for everyday baking, or a WonderMill for bulk milling
- 1 Digital kitchen scale
Ingredients
- 2½ cups freshly milled soft white wheat flour sifted, 300 grams
- 1 cup salted butter cold and grated, 226 grams
- ½ cup sourdough discard 120 grams
- ⅓ cup ice water 80 grams
- ½ teaspoon fine sea salt 3 grams
- 1 teaspoon lemon juice or apple cider vinegar optional, 5 grams
Instructions
- Mill the flour – Mill soft wheat berries, adding 30 to 50 percent more grain by weight than the final flour amount needed. Sift through a #60 mesh sieve to remove the bran and achieve a soft, pastry flour-like texture. Allow the flour to cool completely before mixing.
- Grate and freeze the butter – Grate 1 cup (226 grams) cold salted butter using a box grater and place in the freezer for at least 15 to 30 minutes before mixing. Unsalted butter may be used with no other changes needed.
- Combine the dry ingredients – In a large mixing bowl, whisk together the cooled freshly milled flour and fine sea salt until evenly combined.
- Cut in the butter – Add the frozen grated butter to the flour mixture and use the lobster claw method to press and lift the butter into the flour with your fingertips. Keep visible butter pieces throughout — do not fully blend.
- Add the sourdough discard – Pour in the sourdough discard and stir gently with a wooden spoon or spatula until a shaggy dough begins to form.
- Add ice water gradually – Drizzle in the ice water one tablespoon at a time, stirring just until the dough holds together. Stop adding water as soon as the dough clumps — you may not need the full amount depending on humidity and flour absorbency.
- Form and chill the dough – Turn the dough out onto a lightly floured surface and press into a rough rectangle. Fold in thirds like a letter, wrap tightly in parchment or beeswax wrap, and refrigerate for at least 1 hour.
- Laminate the dough – On a cold surface, roll the chilled dough into a long rectangle and fold in thirds again. Repeat this fold and chill process 3 to 4 times total, resting in the refrigerator for 15 to 30 minutes between each set of folds.
- Final rest – After the last fold, wrap the dough well and refrigerate for at least 1 more hour before using, or overnight for the best structure and flavor. The dough keeps in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- Roll and bake – Let the dough rest at room temperature for 5 to 10 minutes until just pliable enough to roll without cracking. Roll out on a lightly floured surface to your desired thickness, cut or fill as needed, and bake in a fully preheated oven for the best rise and flakiest layers.
Notes
Keep the butter cold – Freeze the butter for at least 30 minutes before grating. The colder the butter, the flakier the finished layers.
Cool the flour before mixing – Freshly milled flour warms slightly during grinding and can soften the butter too quickly. Allow it to cool completely before mixing.
Rest between folds – Chill the dough for 15 to 30 minutes between each set of folds to keep the butter cold and the layers distinct.
Freeze for later – Wrap the laminated dough tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before rolling.
Nutrition
Serving: 1659 g | Calories: 2740kcal | Carbohydrates: 234g | Protein: 45g | Fat: 189g | Saturated Fat: 117g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 48g | Trans Fat: 7g | Cholesterol: 488mg | Sodium: 1193mg | Potassium: 385mg | Fiber: 31g | Sugar: 0.1g | Vitamin A: 5673IU | Calcium: 258mg | Iron: 7mg