Can I use active sourdough starter instead of discard?

While theoretically possible, I highly recommend using unfed sourdough discard for this recipe. Active starter might introduce too much leavening and alter the texture and flakiness of the crust. Discard provides the tang and moisture without the strong rise.

What if I don't have fresh strawberries?

You can absolutely use frozen strawberries! Just make sure to thaw them completely and drain any excess liquid before tossing them with the sugar and cornstarch. You might need to add a bit more cornstarch if they seem extra juicy.

Can I make the dough ahead of time?

Yes, and I encourage it! The dough can be made up to 2 days in advance and stored in the refrigerator. This actually helps develop the flavor and makes it easier to roll out, fitting perfectly into a busy schedule.

How do I prevent a soggy bottom crust?

A few key things help: ensure your butter and discard are very cold when making the dough, don't overmix, and use cornstarch or tapioca starch in your fruit filling. Also, baking on a preheated baking steel or stone can help, but parchment paper on a regular baking sheet works perfectly too, just make sure the oven is fully preheated.

Sourdough Discard Strawberry Galette Recipe

Description

A delightful and rustic Sourdough Discard Strawberry Galette featuring a flaky, subtly tangy crust made with sourdough discard and a sweet, juicy strawberry filling. Perfect for summer gatherings or a cozy dessert.

Ingredients

Scale

1 ½ cups (180g) all-purpose flour, plus more for dusting
1 teaspoon granulated sugar
½ teaspoon salt
½ cup (113g) unsalted butter, very cold and cut into ½-inch cubes
½ cup (120g) unfed sourdough discard, straight from the fridge
2–4 tablespoons ice water, as needed
4 cups (about 1.5 lbs) fresh strawberries, hulled and sliced ¼-inch thick
¼ cup (50g) granulated sugar (adjust to your strawberries’ sweetness)
2 tablespoons cornstarch or tapioca starch
1 tablespoon fresh lemon juice
½ teaspoon pure vanilla extract (optional)
1 egg, beaten (for egg wash)
1 tablespoon granulated sugar or turbinado sugar (for sprinkling)

Instructions

In a large bowl, whisk together the flour, 1 teaspoon sugar, and salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
Add the sourdough discard and mix gently until just combined. Gradually add 1 tablespoon of ice water at a time, mixing until the dough just comes together. Be careful not to overmix! The dough should be shaggy but hold together when squeezed.
Form the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days. This chilling time is crucial for a tender, flaky crust.
While the dough chills, prepare your strawberry filling. In a medium bowl, gently combine the sliced strawberries, ¼ cup granulated sugar, cornstarch (or tapioca starch), lemon juice, and vanilla extract (if using). Toss everything together until the strawberries are evenly coated. Set aside.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough into a rough 12-14 inch circle, about ⅛ inch thick. Carefully transfer the rolled-out dough to your prepared baking sheet.
Arrange the strawberry filling in the center of the dough, leaving a 2-inch border around the edges. Mound the fruit slightly in the middle.
Gently fold the dough edges up and over the strawberries, pleating it as you go.
In a small bowl, whisk the egg for the egg wash. Brush the folded crust edges with the beaten egg, then sprinkle generously with the remaining 1 tablespoon of granulated sugar or turbinado sugar.
Bake for 40-50 minutes, or until the crust is golden brown and the strawberry filling is bubbly and tender. If needed, tent with foil to prevent over-browning.
Transfer the galette on the parchment paper to a wire rack to cool for at least 20-30 minutes before slicing and serving.

Notes

Keep butter and sourdough discard very cold for a flaky crust.
Don’t overmix the dough.
Allow the galette to cool adequately before slicing to ensure the filling sets.
Adjust sugar in the filling based on the sweetness of your strawberries.
Can be stored at room temperature for 1 day, or refrigerated for up to 3 days.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 25g
Sodium: 200mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 5g
Cholesterol: 50mg

Keywords: sourdough discard, strawberry galette, rustic pie, summer dessert, fruit galette, easy dessert, flaky crust, homemade galette