fermented pastry dough

•    300g Sonoran White flour

•  8 0z butter 

•    60g sourdough starter

•    1 teaspoon salt

•    ½ cup water

Makes 2, 10 inch pie crusts 

1.   Freeze the butter.

2.  Grate butter into flour and salt mixture and distribute evenly.

3.  Mix the starter with half of the water.  

4.  using a food processor, Slowly add starter to flour butter mixture, until dough comes together.  Add more water as needed.

5.   Wrap in plastic in the shape of a disc and refrigerate overnight (up to 24 hours) before use.

6. fill with your favorite sAVORY OR SWEET PIE OR GALETTE RECIPE!