Wild Yeast

SHORT-CRUST PASTRY BASE

(FOR PIES AND QUICHES)

Ingredients

220 g of type T45 or type T55 flour (pastry or all-purpose)

200 g of very cold butter

2 tablespoons of confectioner’s sugar (for sweet doughs)

2 generous pinches of salt

80 to 100 g of active or inactive starter

Glaze: 1 egg yolk + 1 tablespoon of water

STEPS

1. 1Pour the flour, sugar, and salt into a bowl. Cube the very cold butter and cut it into the dough until you get a crumbed texture. This step can be done with a food processor equipped with a knife blade attachment.
2. 2Pour in the starter and start pulling the dough together, without kneading. Add the starter just a little at a time until all of the dough can be picked up as a single mass. Cover with plastic wrap and refrigerate ...