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High gluten wheat and spelt flour will give the best results for pastry, with lard as the preferred choice of fat. You may add a little low gluten flour such as rye, barley, buckwheat, rice or millet but they will make it more difficult to roll with a rolling pin, so you if you wish to use low gluten flour in your pastry then you may need to push it into the dish with your fingers.



Makes one 9 inch diameter pie crust

  • 1 cup wholemeal flour.
  • Spices, (optional).
  • Sweetener, (optional).
  • 1/8 teaspoon Celtic sea salt.
  • 30 gram lard or butter.
  • 2 tablespoons sourdough starter.
  • Water.



Mix the salt, spices and sweetener with the flour, then finger in the fat. Mix in the sourdough starter and just enough water to make a thick dough. Knead for 2 minutes, form into a ball, wrap in baking paper and leave to prove for 8-12 hours at 28C before transferring to a refrigerator. It will keep in the refrigerator for a few days but will slowly become more sour.

Roll out the sourdough pastry on a lightly floured surface, then transfer to the baking dish. (The pastry will roll easier if it is cool but not cold.) If you are making a pie then precook the pastry for 15-20 minutes before adding the filling.

If you wish to make a sourdough bread pizza type base, then rather than leave the dough to prove in a ball for 12 hours, just put it straight into the pizza tray and leave to rise, as you would do for bread.



Obviously this is not a cordon bleu pastry but at least the phytic acid and enzyme inhibitors have been removed, and the sourdough gives it a great flavour. In addition if you use home rendered fats from the top of a broth (beef, lamb, chicken or fish), you get additional flavours.


1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32


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