fermented pastry dough
300g Sonoran White flour
8 0z butter
60g sourdough starter
1 teaspoon salt
½ cup water
Makes 2, 12 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. 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.