Sauerteig-Tortenboden

Zutaten

• 7 1/2 oz all purpose flour (1 1/2 cups (see note))
• 3 1/2 oz cake flour (2/3 cup)
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 4 oz vegetable shortening (or leaf lard, cold)
• 4 oz unsalted butter (very cold and sliced into 1/4" thin slices)
• 8 oz sourdough discard (1 cup (100% hydration))

Zubereitung

1. 1

   Combine 7 ½ oz all purpose flour, 3 ½ oz cake flour, 1 teaspoon salt and 1 tablespoon granulated sugar. Whisk together to mix the ingredients evenly.

2. 2

   Using your fingers, 4 oz vegetable shortening into the flour mixture until it resembles coarse corn meal. Using your fingers, toss 4 oz unsalted butter into the flour mixture. Allow the slices of butter to break up into slightly smaller pieces into the flour. Work quickly so the butter doesn't get warm. Don't break the butter down completely. There should be some large flakes remaining.

3. 3

   Pour 8 oz sourdough discard onto the flour all at once and toss to combine. Gently press the dough just until it comes together. It will look a little dry in spots. The moisture will redistribute in the dough as it rests.

4. 4

   Wrap the dough and refrigerate for at least 2-3 hours before using.