Here’s a delicious way to use some of that extra sourdough starter you may have from maintaining your culture (sometimes called “discard”).
I like galettes because they are more forgiving than pies (they’re supposed to look rustic!) Plus, when you make the dough, you get TWO galettes’ crusts!
You can use any combination of flour, as long as it adds up to 250 grams. I like using spelt and other ancient grain flours mixed with all-purpose flour.
This recipe uses very little added sugar, as the berries contain plenty of natural sugars to make this delicious on their own.
You can certainly use any fruit you wish– peaches, nectarines, pears, apples, etc. You could even make savory pies with tomato, feta, basil, etc. The sky’s the limit!
Note that as the dough ferments, it will not inflate like bread dough would. The fermentation activity will be invisible, but it should show up in the flavor as slightly sour.
It’s mostly butter, after all!
- 125g spelt flour
- 125g all purpose flour
- 10g (2 tsp.) raw cane sugar
- 225g (1 cup) sourdough starter (100% hydration)
- 225g (8 oz.) pasture-raised butter, unsalted
- 3 ml (1/2 tsp.) sea salt
- 1 egg
- 2-3 cups (500 g, about 1 lb.) mixed berries (like strawberries, blueberries, raspberries, blackberries)
- 30g (2 Tbsp.) brown sugar
- 13g (1 Tbsp.) turbinado (raw) cane sugar
- lemon zest
- Mix flour, 2 tsp. cane sugar, and salt in a bowl.
- Cut very cold butter into pea-sized cubes (about ½" or 1 cm).
- Incorporate butter pieces into flour slowly using a pastry blender, or your hands. I like to squish the chunks with my fingers as I am incorporating them in.
- When all the butter is added, slowly add the sourdough starter and mix together until you reach a dough-like consistency (neither too wet nor too dry).
- Cover bowl with towel or plastic wrap and let sit 6 to 8 hours at room temperature.
- Divide dough. You will have two galettes' worth or one full pie crust with top and bottom.
- Chill dough 2 hours.
- Preheat oven to 400F/205C.
- Flour workbench, and roll dough out into a 14" (35cm) circle. It doesn't have to be perfect (that's what's great about galettes!)
- Carefully roll the dough onto a rolling pin, transferring to a half-sheet pan lined with parchment paper.
- In the middle 10 inches (leave outer 2-4 inches plain), sprinkle brown sugar lightly.
- Zest lemon and sprinkle into middle evenly.
- Slice larger fruit and add all berries to the middle 10 inches.
- Fold outer ring of dough inward onto the berries. Carefully fold and repair any tears in the dough.
- Beat egg, and brush generously onto outer crust.
- Sprinkle raw sugar on top of crust.
- Bake 40 minutes, until crust is golden brown and filling is bubbling.
- Let cool, and serve warm with whipped cream, ice cream, or a glass of kefir!