By Hand Method:

1. In a large bowl, whisk the flour, sugar and salt together.
2. In a separate small bowl, combine the sourdough starter and creme fraiche; set aside.
3. Add the cold, cubed butter to the flour mixture. Rub it into the flour using your finger tips. The texture should look “sandy” with pebble-sized chunks of butter throughout.
4. Slowly drizzle the sourdough mixture on top of the flour. Using a fork, gently toss the mixture together until it starts to stick together.
5. Then, bring the dough together with your hands, pushing it forward with the heel of your hand, only a few times, to form a cohesive dough. Do this directly in the bowl or on a lightly floured work surface if you need more space. Note: if the dough is very sticky at this point, which could happen due to the texture of your sourdough starter (too liquid) and a warm ambient temperature (tricky to handle), add more flour to correct the texture. 
6. Form the dough into a disc. Wrap tightly in plastic wrap.
7. Roll the disc on its side, like a steering wheel, to fuse any cracks together. 
8. Chill for a minimum of 30-45 minutes before rolling. Alternatively, chill the dough overnight or up to 2 days. Return the cold dough to a moderate room temperature before using; otherwise it will be too stiff to roll.

Food Processor Method:

• Add the flour, sugar and salt to a food processor. Pulse 2x to combine. 
• Add the cubed butter. Pulse 4x. The texture should look like sandy “pebbles” with some small and large pieces of butter throughout (do not over pulse at this stage).
• Whisk the sourdough discard and creme fraiche together in a small bowl. Add to the food processor.
• Pulse 4x to combine. The dough will not form into a bowl; rather it will look like pebbles again or crumble topping.
• Dump the mixture onto your work surface. Gently bring the dough together with your hands; it should easily stick together. Form a disc. If the dough feels a little sticky or wet sprinkle flour the top and bottom of your dough.
• Wrap tightly in plastic wrap. Chill for 30 minutes or up to 2 days.

To Use & Assemble:

Jump to this post: sweet sourdough galette with peached and strawberries.