A delicious crumbly sourdough pastry. This is a great way to use up leftover starter from a recent refreshment. The long slow fermentation process makes the pastry easier on your digestive system because the flour has been partially broken down by both the acidity and the enzymes. It is also more complex in flavour and so much more delicious.
We use this pastry as the base for all our savoury sourdough pie recipes. Think Sourdough Pastry Beef Pie made with our Beef Bone Broth, chicken pie, potato pie, etc...
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