Sourdough Discard Recipe - A sourdough galette made with a sweet strawberry and blueberry filling using wild blueberries, sliced strawberries, and strawberry jam. The use of sourdough discard in the crust gives it extra flavor, a buttery texture, and a beautiful golden brown finish!
Lately, I’ve been making a ton of sourdough bread with starter, sourdough discard pancakes and amazing sourdough pizza rolls. And because of that I’ve always got a starter in my fridge. I’ve always known that I could use a starter for so many different things, but discovering ways to use the discard was a nice surprise!
This blueberry strawberry galette has got to be one of my favorite sourdough discard recipes and not only because it’s like making a strawberry pie without actually making a pie! It’s because I generally LOVE galettes and using the discard makes the crust even better!
What is sourdough starter discard?
To make sourdough anything you need a starter. A starter is a mixture of flour and water that naturally ferments over time using the yeast and bacteria in the surrounding environment.
There is a science behind it, and it does need to be fed to be kept active. And in order to keep it fresh and with low acidity, each time you feed it, you need to remove some of it first. And what you remove is the discard.
Why You’ll Love This Sourdough Galette Recipe
- The BEST crust. Buttery, flaky crust with a fantastic depth of flavor.
- No fuss. You won’t have to worry about crimping edges, blind baking it or making a lattice crust. It’s so easy! It’s definitely easier than making a traditional pie. Just roll out the dough, spread the filling, and fold over the edges. Voila!
- Reduces waste. This sourdough galette recipe uses the discard that you’d be throwing out anyway and gives it the best taste and texture.
- It’s versatile. You can use this sourdough discard recipe to make all kinds of galettes! Sweet or savory, it’s up to you.
Recipe Tips
- Swap the fruit in the filling and make a completely different kind of galette! Try blackberries, cherries, mangos, peaches, pears, you name it!
- If you happen to be in a hot kitchen, you’ll need to work even faster. You don’t want your butter to start to melt.
- To prevent the dough from becoming warm, place it in the fridge to chill when you need to. It’s ok if it goes into the fridge more often than the recipe says.
- For a little extra crunch, you could use coarse sugar around the edges of the crust along with chopped nuts or sliced almonds.
Ingredients
- All-purpose flour - I use all-purpose flour for my starter so it makes sense to use it for this strawberry galette recipe. Measure it accurately using a kitchen scale or the spoon and level method.
- Salt - To bring out the flavors of all of the ingredients combined.
- Sugar - Needed for sweetness in the dough to complement the sweet filling. You’ll also need some to sprinkle around the crust and over the filling.
- Butter - Cold butter is used to create a flaky pastry.
- Sourdough discard - Gives the tender, flaky crust even more flavor. The way that sourdough bread has a distinct flavor, this strawberry sourdough galette will too!
- Water - You need ice water or very very cold water. This is especially helpful if you’re using a lower hydration starter (not at 100% hydration).
- Strawberries - Washed, hulled, and sliced.
- Blueberries - I use frozen wild blueberries, but you can use fresh berries if you prefer. Use any leftover blueberries to make these amazing blueberry muffins with a crumb topping!
- Strawberry jam - Your favorite kind. Use a homemade jam if you have one!
- Egg - To brush the edges of the crust before it bakes to give it a beautiful golden color.
How to Make this Sourdough Discard Recipe
Step 1: In a large bowl, mix the flour, salt, and sugar. Use a cheese grater to grate the cold butter into the dry ingredients.
Step 2: Add the starter and the ice water to the mix and gently mix with a wooden spoon (or your hands) until small balls form.
Step 3: Transfer the dough to a clean work surface and work it until it comes together in a ball. Use a bench scraper or a knife to divide the dough in half. Flatten each half into a disk and wrap in plastic wrap.
Step 4: Place the disks of dough into the fridge for 30 minutes to chill. Once that is done, roll each one out onto a lightly floured piece of parchment paper. They should each be about 12” in diameter.
Step 5: Spread an even thin layer of strawberry jam across the surface, making sure to leave a 2” border around the edge.
Step 6: Lay the sliced strawberries and blueberries on top of the jam. Gently fold the edges of the dough over the filling, overlapping the dough and pressing to seal the edges. The middle of the sourdough galette with the filling will still be exposed.
Step 7: Brush the edges with the egg wash and sprinkle the crust with sugar. Add some sugar to the top of the filling as well.
Step 8: Place the assembled galette in the fridge for about 15-20 minutes. Then, bake it at 400°F for 25-30 minutes until golden on the outside and bubbly on the inside!
Recipe FAQs
Yes, frozen strawberries can be used as well, just make sure to thaw and drain them before use.
Yes, you can make the dough ahead of time and store it in the fridge for up to 3 days or in the freezer for up to a month.
Yes, you can make the galette without sourdough starter. Just use a regular pie crust recipe instead.
Make sure to drain any excess liquid from the fruit and brush the crust with egg wash before baking to create a barrier between the filling and the crust.
Additionally, you can sprinkle a bit of flour or cornmeal on the crust before adding the filling to absorb any excess liquid.
Yes, you can freeze the galette after baking. Just wrap it tightly in plastic wrap and store it in the freezer for up to 2 months.
To reheat, let it thaw in the fridge overnight and then bake it in the oven at 350°F (175°C) for 10-15 minutes.
More Strawberry Recipes
- Spinach Strawberry Salad with Pecans
- Refreshing Watermelon Salad
- 10-minute Mango Avocado Salsa
- Easy Strawberry Cheesecake
- Best Strawberry Pie
When YOU make this Sourdough Discard Recipe please tag us @munchkintimeblog on Instagram, we would LOVE to see your creation!
If you tried this Sourdough Strawberry Galette Recipe or any other recipe on my website, please leave a * star rating and let me know how it went in the comments below. Thanks for visiting!
The Best Sourdough Discard Recipe: Strawberry Galette
Equipment
Ingredients
- 250 g all purpose flour
- 5 g sea salt
- 5 g sugar
- 177 g butter cold
- 164 g sourdough discard cold
- 46 g water cold
- 1 cup strawberries sliced, divided in half about 200g
- 2 cups wild blueberries frozen, divided in half about 400g
- 4 tablespoons strawberry jam divided in half
- 2 tablepoons sugar divided in half
- 1 egg
Instructions
- Begin by mixing together flour, salt, and sugar in a large bowl. Then, grate butter into the dry ingredients using a cheese grater.
- Add sourdough starter and ice water to the bowl, and gently mix everything until small balls form. Transfer the dough to a clean work surface and gather it together into a ball.
- Divide the dough in half and flatten each half to form two disks.Cover both disks with plastic wrap and refrigerate them for around 30 minutes.
- Once chilled, roll out the dough on a lightly floured parchment paper to create a rough 12” circle.
- Evenly spread a thin layer of strawberry jam on top of the dough, leaving a 2” (5cm) border around the edges.
- Add wild blueberries and sliced fresh strawberries on top of the jam. Gently fold the edges of the dough over the filling, overlapping the dough and pressing to seal the edges.
- Brush the crust edges with egg wash and sprinkle the crust and the filling with sugar.
- Refrigerate the shaped galette for at least 15–20 minutes before baking it at 400°F (200°C) for 35-45 minutes, or until golden color. Enjoy your delicious and homemade galette!
Video
Notes
- Use cold butter: It's important to use cold butter for the crust as it ensures that the dough is flaky. Cut the butter into small cubes and freeze it for at least 15 minutes before using it.
- Chill the dough: After mixing the dough, it's important to chill it for at least an hour before rolling it out. This helps relax the gluten in the dough and makes it easier to work with.
- Use parchment paper: Roll out the dough on a piece of parchment paper. This makes it easier to transfer the galette to the baking sheet without it breaking apart.
- Bake on a preheated baking sheet: Preheat a baking sheet in the oven before baking the galette. This ensures that the bottom of the crust gets crispy and doesn't become soggy.
This is my family's favorite recipe!