Sourdough Discard

A sourdough galette made with a sweet strawberry and blueberry filling using wild blueberries, sliced strawberries, and strawberry jam.

View More



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

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!


Step by Step Recipes, My Favorite Foodie Inspirations And Much More! Join the Fun & Follow Along!!!