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SOURDOUGH PASTRY RECIPE
High gluten wheat and spelt flour will give the best results for pastry, with lard as the preferred choice of fat. You may add a little low gluten flour such as rye, barley, buckwheat, rice or millet but they will make it more difficult to roll with a rolling pin, so you if you wish to use low gluten flour in your pastry then you may need to push it into the dish with your fingers.
INGREDIENTS
Makes one 9 inch diameter pie crust
- 1 cup wholemeal flour.
- Spices, (optional).
- Sweetener, (optional).
- 1/8 teaspoon Celtic sea salt.
- 30 gram lard or butter.
- 2 tablespoons sourdough starter.
- Water.
INSTRUCTIONS
Mix the salt, spices and sweetener with the flour, then finger in the fat. Mix in the sourdough starter and just enough water to make a thick dough. Knead for 2 minutes, form into a ball, wrap in baking paper and leave to prove for 8-12 hours at 28C before transferring to a refrigerator. It will keep in the refrigerator for a few days but will slowly become more sour.
Roll out the sourdough pastry on a lightly floured surface, then transfer to the baking dish. (The pastry will roll easier if it is cool but not cold.) If you are making a pie then precook the pastry for 15-20 minutes before adding the filling.
If you wish to make a sourdough bread pizza type base, then rather than leave the dough to prove in a ball for 12 hours, just put it straight into the pizza tray and leave to rise, as you would do for bread.
NOTES
Obviously this is not a cordon bleu pastry but at least the phytic acid and enzyme inhibitors have been removed, and the sourdough gives it a great flavour. In addition if you use home rendered fats from the top of a broth (beef, lamb, chicken or fish), you get additional flavours.
MEASUREMENTS
1 teaspoon = 5
ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1
cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F.
Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32
Culture: probiotic
sauerkraut.
